Buttermilk Chocolate Cupcakes Recipe

4.5 36 42
Buttermilk Chocolate Cupcakes Recipe
Buttermilk Chocolate Cupcakes Recipe photo by Taste of Home
Publisher Photo

Buttermilk Chocolate Cupcakes Recipe

Read Reviews
4.5 36 42
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. —Ellen Moore, Springfield, New Hampshire
Featured In: Top 10 Cupcake Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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

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

Nutritional Facts

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

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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
  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

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Reviews forButtermilk Chocolate Cupcakes

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Barby User ID: 9223108 269713
Reviewed Jul. 20, 2017

"I started baking this year and had been searching for the best chocolate cupcake. This recipe was the fourth, and by far, the best recipe I've tried. Thanks for this! :)"

MY REVIEW
LPHJKitchen User ID: 7521213 261470
Reviewed Feb. 17, 2017

"Moist & flavorful! I will agree with other readers - don't fill too much or batter will spill over. Filling about half-way yielded 24 cupcakes for me."

MY REVIEW
Nancy User ID: 8969996 256912
Reviewed Nov. 17, 2016

"This is my first cupcake from scratch recipe I've tried I used coffee instead of water which gave it a fuller taste. Pretty satisfied with results. Cupcakes cake out very light and fluffy. DO NOT FILL MORE THAN HALFWAY! 2/3 is too much and will spill over."

MY REVIEW
MagicalMysteryChef User ID: 8613195 256160
Reviewed Oct. 30, 2016

"Moist inside and crispy outside. They were awesome. I filled them with a blend of marshmallow cream (home made) and sweet butter. Topped some with ganache and some with swiss chocolate meringue. Very pleased.

Be sure to pay attention to how full your cup is... 3/4 full was a bit much.... 1/2 was better (made 2 batches).
I sprayed my papers with Pam baking, the papers fell off"

MY REVIEW
maynardsfuzzypeach User ID: 8908742 252366
Reviewed Aug. 8, 2016

"They were good, but I didn't pipe them. I just used a spoon to ice them. In my opinion, they were sort of moist, but maybe it's just me. They had a good texture, too. Instead of original milk chocolate I used mint chocolate. I never ever ever add salt when I bake so I would suggest that you leave out the salt. I think you should give a shot in making these."

MY REVIEW
Cestrick User ID: 7849113 249833
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 User ID: 8841943 247354
Reviewed Apr. 22, 2016

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

MY REVIEW
GoodyQueen User ID: 6208519 238095
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 User ID: 8302234 232707
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 User ID: 8264814 230363
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......"

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