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Buttermilk Chocolate Cupcakes Recipe

Buttermilk Chocolate Cupcakes Recipe

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 with family and friends for at least 35 years. They're really popular at bake sales. —Ellen Moore, Springfield, New Hampshire
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling YIELD:24 servings

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

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

Nutritional Facts

1 each: 239 calories, 9g fat (5g saturated fat), 39mg cholesterol, 191mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 2g protein

Reviews for Buttermilk Chocolate Cupcakes

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MY REVIEW
Cestrick
Reviewed Jun. 27, 2016

"I was disappointed with this recipe. I used it for an order of 5 dozen cupcakes. The first batch yielded only 16 cupcakes that were somewhat dry. So I added 1/8 cup of oil, as suggested by another reviewer, to the second batch and shortened the cook time. The yield increased to 20, but they were still dry. Hopefully, the frosting will help. While not the worst, they certainly were not worthy of the Taste of Home name."

MY REVIEW
kjkohl
Reviewed Apr. 22, 2016

"OMG---so yummy!!! This is a total keeper!"

MY REVIEW
GoodyQueen
Reviewed Nov. 25, 2015

"These have an okay flavor, but they are far from the best chocolate cupcake I've made. I agree with other reviews: do NOT fill the cupcakes more than halfway. They spill out and make a mess. They were hard to peel the wrapper off too. And the frosting is way too thick. These need some help. I would not recommend these."

MY REVIEW
amsm
Reviewed Sep. 12, 2015

"These are my go-to chocolate cake recipe! Everyone that has tried them has loved them! Moist, chocolately, and delicious!"

MY REVIEW
melen001
Reviewed Jul. 29, 2015

"Very.... very good !!! Easy to make, moist, tasty and just WONDERFUL... I discovered that using coffee instead of water (like suggested by martberg) renders a much richer and tastier cupcake. I also added 1/8 cup oil and that's why they were ridiculously moist. I baked for 17 minutes and they came out perfect. This recipe will make 24 servings, just make sure that you fill 2/3 as mentioned (or maybe a little less) or they will rise more than wanted and over flow. Thanks for such a GREAT and EASY recipe......"

MY REVIEW
martberg
Reviewed Apr. 14, 2015

"Good recipe, I replaced the water with coffee. BUT the amount of batter definitely wont make 24 servings, more like 16-18."

MY REVIEW
germanycook
Reviewed Apr. 3, 2015

"These were amazing - so moist and rich! Froze well too."

MY REVIEW
fascinator
Reviewed Feb. 28, 2015

"Delicious. They rise a lot."

MY REVIEW
cocosweets
Reviewed Jan. 1, 2015

"best cupcake ive ever made but I added razzberry filling to mine they were moist and delicious"

MY REVIEW
Jj12570
Reviewed Aug. 11, 2014

"Loved it."

MY REVIEW
jjmpac
Reviewed Feb. 15, 2014

"My cupcakes were not as moist as I would like and only baked 15 min. They also stuck to paper. The frosting came out like fudge and was too thick to pipe through my decorator press."

MY REVIEW
raine8
Reviewed Nov. 27, 2013

"These are so yummy. Definitely for a chocolate lover like myself. I alter the frosting ingredients. I made these cupcakes for a halloween party and they went before box cake cupcakes..and I received compliments on how good they were."

MY REVIEW
jmscanlan
Reviewed Jul. 18, 2013

"Super easy! Great recipe! I am freezing half so it will be interesting to see how they hold up in the freezer..."

MY REVIEW
Lalalue60
Reviewed Jul. 13, 2013

"These cupcakes were moist and tasted great.m they were gone before I knew it"

MY REVIEW
BoxedIn_Cupcakery
Reviewed Jul. 12, 2013

"I loved this recipe! It was amazing!"

MY REVIEW
cowboysweetpea
Reviewed Jul. 10, 2013

"Cupcakes were pretty dry."

MY REVIEW
suefalk
Reviewed Jul. 10, 2013

"Definitely for chocolate lovers! I made these decadent cupcakes using dark cocoa. They turn out super dark and moist. For an extra creamy frosting make sure you put the powdered sugar through a sieve."

MY REVIEW
BeverlyOsgood
Reviewed Jul. 5, 2013

"Just one thing...filled the paper cups 2/3 full and they ran over. Next time, I'll fill them only half way."

MY REVIEW
BeverlyOsgood
Reviewed Jul. 5, 2013

"Very moist and flavorful. Even my picky brother liked them!! I used my own cream cheese recipe for the frosting though. Will definitely make again."

MY REVIEW
clanne04
Reviewed Jun. 30, 2013

"Excellent, moist flavor and chocolate-y. They taste more like a devil dog"

MY REVIEW
Luthien1314
Reviewed Mar. 27, 2013

"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!)"

MY REVIEW
jmkasprak
Reviewed Nov. 27, 2012

"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."

MY REVIEW
Amy the Midwife
Reviewed Aug. 24, 2012

"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."

MY REVIEW
stwood64
Reviewed May. 6, 2012

"I really enjoyed these cupcakes. I didn't make the frosting on the recipe, but a different one. I would make these cupcakes again."

MY REVIEW
vway100
Reviewed Oct. 11, 2010

"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."

MY REVIEW
tom1732
Reviewed May. 22, 2010

"Nice taste even without frosting!"

MY REVIEW
elena1
Reviewed Jan. 31, 2010

"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.."

MY REVIEW
misscamaro88
Reviewed Jul. 6, 2009

"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!"

MY REVIEW
3Maxine
Reviewed Jun. 30, 2008

"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"

MY REVIEW
Doreenpv
Reviewed Jun. 30, 2008

"That is great advice about the milk. 2 Tab did not seem like enough."

MY REVIEW
Earlofcarleton
Reviewed Apr. 5, 2008

"Fantastic .. but be careful with the frosting ... need 2 or 3 time the milk it calls for."

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