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Buttermilk Chocolate Cupcakes

Good any time of the year, cupcakes make a great get-up-and-go treat on busy summer days. These have been a frosted favorite of Ellen Moore's family and friends for at least 35 years. "They're really popular at bake sales and an easy treat to carry out to the men at haying time," Ellen adds from Springfield, New Hampshire.

24 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup water
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate sprinkles

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, cocoa, baking soda and salt. Combine
buttermilk and water. Add dry ingredients to creamed mixture
alternately with buttermilk and water, beating well after each

2 of 2

Buttermilk Chocolate Cupcakes (continued)

Directions (continued)

addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for
15-20 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
For frosting, in a small bowl, beat butter and confectioners' sugar
until smooth. Beat in the melted chocolate, milk, vanilla and salt.
Frost cupcakes; garnish with chocolate sprinkles. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 239 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 191 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.