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

Buttermilk Chocolate Cupcakes Recipe

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4.5 29
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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 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
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 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

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
   (33)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
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
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
Reviewed Apr. 3, 2015

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

MY REVIEW
Reviewed Feb. 28, 2015

"Delicious. They rise a lot."

MY REVIEW
Reviewed Jan. 1, 2015

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

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