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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.
Nutritional 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.
Originally published as Buttermilk Chocolate Cupcakes in Country Woman July/August 2004, p40
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Reviewed on Mar. 27, 2013 by Luthien1314
I have just baked the cupcakes, but since I am pressed for time just used store bought buttercream icing. The cake is wonderfully moist and light. I used cake flour instead of all-purpose (so I had to add 3 tablespoons more of cake flour), and baked at 400 degrees for 5 minutes followed by 350 for 10 minutes. I sprinkled toasted coconut and adorned them with chocolate malt eggs for an Easter potluck (hope it will make it there!)
Reviewed on Nov. 27, 2012 by jmkasprak
The cake part is excellent. Check out the the frosting recipe from "Chocolate Toffee Cupcakes." That's what I used and they turned out great.
Reviewed on Aug. 24, 2012 by Amy the Midwife
The cupcakes were very moist. The frosting was average. I substituted the water for strong coffee to make a richer chocolate flavor. I also added a little almond flavoring.
Reviewed on May. 06, 2012 by stwood64
I really enjoyed these cupcakes. I didn't make the frosting on the recipe, but a different one. I would make these cupcakes again.
Reviewed on Oct. 11, 2010 by vway100
I love these. I used heavy whipping cream instead of evaporated milk so I wouldn't have to open a can for such a small amount.
Reviewed on May. 22, 2010 by tom1732
Nice taste even without frosting!
Reviewed on Jan. 31, 2010 by elena1
I would make these cupcakes again, but not the frosting. I did not like it at all. The frosting would not stick to the cupcakes. But the cupcakes itself were moist and just delicious..
Reviewed on Jul. 06, 2009 by misscamaro88
These moist, fluffy cupckaes are absolutely the best I have ever had. The poor things never last more than an hour once I bring them to my friends at work! I like to sustitute the cocoa for a dark cocoa; divine!
Reviewed on Jun. 30, 2008 by grammadonna
I am definitely going to give these a try. My grandson has peanut allergy so we make desserts from scratch so that we can be picky with the ingredients. These sound good. Thanks.
Hi, This is in reply to the E-Z cream biscuits. I have not made biscuits by that name, but I have always made what are called White Lily biscuits. (Sorry, not sure what I did as far as the post.) Anyway, they call for 2 cups of self rising flour and 1 small container of whipping cream. I start out with about 1 1/2 cups of flour and use the whipping cream. I mix together and add more flour if necessary. Pat out on a heavily floured board and cut out. bake in 425 oven until desired doneness. I have never used the half and half. don't know about the consistency compared to whipping cream. you just have to experiment until you get a soft dough that you are pleased with. hope this helps any at all.
Reviewed on Jun. 30, 2008 by 3Maxine
Months ago I tried to make E-Z Cream Biscuits which called for two ingredients: 2 cups self-rising flour and 1 1/2 cups heavy cream. I didn't use heavy cream but half and half and what a farce that was. How does one mix that amount of liquid to flour? Was there an error in printing? Who else made these bisquits? Let's hear.Girl of May
Months ago I tried to make E-Z Cream Biscuits which called for two ingredients: 2 cups self-rising flour and 1 1/2 cups heavy cream. I didn't use heavy cream but half and half and what a farce that was. How does one mix that amount of liquid to flour? Was there an error in printing? Who else made these bisquits? Let's hear.
Girl of May
Reviewed on Jun. 30, 2008 by Doreenpv
That is great advice about the milk. 2 Tab did not seem like enough.
Reviewed on Apr. 05, 2008 by Earlofcarleton
Fantastic .. but be careful with the frosting ... need 2 or 3 time the milk it calls for.
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