Iced Chocolate Cupcakes

Preheat oven to 350°F and line a muffin tin with 4 cupcake liners.

Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and unsweetened cocoa powder in a large bowl and whisk together until well blended.

In a separate medium bowl, whisk together eggs, sugar, and packed light brown sugar until combined and slightly pale.

Add vegetable oil, vanilla extract, and buttermilk to the egg mixture and whisk until smooth.

Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined; do not overmix.

Divide the batter evenly among the 4 cupcake liners, filling each about two-thirds full.

Bake in the preheated 350°F oven for 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.