Buttermilk Chocolate Cupcakes

on
Image by Sydney Troxell
I know how much you guys love my recipes for The Chocolate Orange Cake and Chocolate Zucchini Cake. I can’t blame you! They are truly the perfect chocolate cakes. 

Image by Sydney Troxell
This chocolate cupcake recipe is pretty easy to make too. They are unbelievably moist, about as perfect as they come. No more boxed cake mixes! I’ve kept this recipe as simple as possible so that even an inexperienced baker can be successful with it.
Are you ready for the recipe nitty-gritty? Cool. Let’s get started!
Image by MaxPixel
Ingredients:
Cake Batter:
  • 1/2 cup soft butter
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1/2 cup water
Frosting:
  • 1/2 cup soft butter
  • 3-3/4 cups confectioners' sugar
  • 2 ounces unsweetened melted chocolate
  • 2 tbsp evaporated milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
Image by MaxPixel
Directions:
Cupcakes:
  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 centre comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
Frosting:
  1. 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 (optional).
Image by MaxPixel

Comments

Post a Comment