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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


  • 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
  • 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.

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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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! :)"

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."

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."

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"

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."

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."

kjkohl User ID: 8841943 247354
Reviewed Apr. 22, 2016

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

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."

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!"

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......"

martberg User ID: 8335648 224814
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."

germanycook User ID: 6411056 224049
Reviewed Apr. 3, 2015

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

fascinator User ID: 7633968 221638
Reviewed Feb. 28, 2015

"Delicious. They rise a lot."

cocosweets User ID: 8193951 216565
Reviewed Jan. 1, 2015

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

Jj12570 User ID: 607528 59675
Reviewed Aug. 11, 2014

"Loved it."

jjmpac User ID: 2068242 86494
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."

raine8 User ID: 2610618 55963
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."

jmscanlan User ID: 6907828 142953
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..."

Lalalue60 User ID: 3713364 143466
Reviewed Jul. 13, 2013

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

BoxedIn_Cupcakery User ID: 7211247 55943
Reviewed Jul. 12, 2013

"I loved this recipe! It was amazing!"

cowboysweetpea User ID: 5693454 136934
Reviewed Jul. 10, 2013

"Cupcakes were pretty dry."

suefalk User ID: 6736080 59674
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."

BeverlyOsgood User ID: 7326430 71425
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."

BeverlyOsgood User ID: 7326430 59671
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."

clanne04 User ID: 4104311 59586
Reviewed Jun. 30, 2013

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

Luthien1314 User ID: 7201785 59669
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!)"

jmkasprak User ID: 2880256 142943
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."

Amy the Midwife User ID: 2816815 86492
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."

stwood64 User ID: 3644447 109392
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."

vway100 User ID: 974037 55637
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."

tom1732 User ID: 5163723 59578
Reviewed May. 22, 2010

"Nice taste even without frosting!"

elena1 User ID: 4819156 86490
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.."

misscamaro88 User ID: 3056165 59576
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!"

3Maxine User ID: 865726 149220
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"

Doreenpv User ID: 3153622 143459
Reviewed Jun. 30, 2008

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

Earlofcarleton User ID: 2790297 114197
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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