Skip to main content

Buttermilk Chocolate Cupcakes

If there's one thing that's always a hit around here it's cupcakes. They're fun to make and there are so many different variations! I had some buttermilk left over from making biscuits so I searched the Taste of Home site and found fellow Granite Stater Ellen M's Buttermilk Chocolate Cupcakes. 

I did make a few changes.  I used coffee in place of the water, it really enhances the chocolate flavor. The recipe makes 24 full size, but I decided to split the batch a few ways and do minis as well.  The full size baked in about 18 minutes, the minis in about 9.

For the frosting I used heavy cream instead of evaporated milk and a little more than what was called for to make it pipable, I should have probably sifted my powdered sugar first, it had been sitting a while. To make filling the pastry bag easier, I put it inside a tall plastic cup. 

 

I used an open star tip, found the center of the cupcake, held the bag straight up and down and just applied gentle pressure.  This forced the frosting to spread outward toward the edges and swirl a bit.  I topped them with sprinkles but chocolate shavings would be nice too. 


I had a little extra batter leftover so I did a test run for Valentine's day in my heart shaped treat pans.  They baked in about 8 minutes.  I piped buttercream on one, topped them with another and then did a simple decoration on top.

 

I hope you've enjoyed #ChocolateWeek as much as I have! Huge thanks to Christie from A Kitchen Hoor's Adventures for hosting and to all of the other bloggers for sharing their recipes. Be sure to go and check out their chocolate creations using the links down below!

Buttermilk Chocolate Cupcakes

Buttermilk Chocolate Cupcakes
Author: Jolene's Recipe Journal

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 (used coffee instead)
FROSTING:
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons evaporated milk (used heavy cream)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Sprinkles

Instructions

  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.
  2. 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.
  3. 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.
  4. For frosting, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with sprinkles.

Notes:

Source: https://www.tasteofhome.com/recipes/buttermilk-chocolate-cupcakes/

Recommended Products:

Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup
OXO Good Grips Large Cookie Scoop, Multicolor, Large
Wilton Perfect Results Premium Non-Stick Mini Muffin Pan & Mini Cupcake Pan, 24-Cavity,

Other recipes you may enjoy:

Chocolate Caramels

Chocolate Cinnamon Rolls

Chocolate, cupcakes, buttermilk
Dessert
American




 

More Chocolate Recipes








Labels:

Comments

  1. A Day in the Life on the FarmJanuary 28, 2022 at 8:00 AM

    Well you certainly made good use of all that batter. They look perfect for Valentine's Day and delicious for any day of the year.

    ReplyDelete
  2. Kathleen The Fresh CookyJanuary 28, 2022 at 3:59 PM

    Love all the ways you used this batter, though little heart whoopie pies! LOVE! And I am with you, adding coffee always enhances chocolate!

    ReplyDelete
  3. Dorothy ReinholdJanuary 28, 2022 at 9:07 PM

    I bet they are super moist. I will use coffee too! Who doesn't love a chocolate cupcake?!

    ReplyDelete
  4. Hezzi-DJanuary 28, 2022 at 9:14 PM

    These cupcakes would be perfect for Valentine's Day

    ReplyDelete
  5. LisaJanuary 29, 2022 at 3:12 PM

    Love these cupcakes and so perfect for Valentine's Day

    ReplyDelete
  6. RadhaJanuary 30, 2022 at 1:40 PM

    Chocolate is my favorite flavor, and this chocolate cupcake hits the right spot! Love this flavorful cupcake. The heart shaped ones ar SO cute!

    ReplyDelete
  7. IngerJanuary 31, 2022 at 12:26 PM

    Yummy! Love that you piped the frosting under the sprinkles--so polished!

    ReplyDelete
  8. ChrisFebruary 7, 2022 at 5:19 PM

    Those cupcakes look super delicious and fun! Chocolate cake is always my fave, too!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
3 comments
Read more