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Buttermilk Chocolate Cupcakes

 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 with 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 Moore, 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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • Chocolate sprinkles

Directions

  • 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

2 of 2

Buttermilk Chocolate Cupcakes (continued)

Directions (continued)

  • after each addition.
  • 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.
  • 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 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.