Buttermilk Chocolate Cupcakes Recipe
Buttermilk Chocolate Cupcakes Recipe photo by Taste of Home

Buttermilk Chocolate Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 24 servings

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

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.

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.
Originally published as Buttermilk Chocolate Cupcakes in Country Woman July/August 2004, p40

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.

Reviews for Buttermilk Chocolate Cupcakes

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 11, 2014

"Loved it."

MY REVIEW
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
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
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
Reviewed Jul. 13, 2013

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

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