In the bowl of a stand mixer fitted with a whip attachment combine flour, baking soda, baking powder,salt ,cocoa powder and sugar.
Combine the eggs, buttermilk and vanilla. Set aside.
Combine water and oil in a large measuring cup and add to the mixer with the dry ingredients. Mix on low speed for 1-2 minutes. Scrape sides and bottom of bowl.
Add the egg and buttermilk mixture to the chocolate batter. Mix on low for 2-3 minutes until batter is free of lumps.
Pour batter into a container and use for up to 6 days.
To bake, line cupcake pan with paper liners. Portion batter into pan by using a 2 oz. scoop.
Bake cupcakes in a 325° oven for 25-28 minutes.
Allow to cool approximately 5 minutes before taking cupcakes out of pans.
