Jolene's Recipe Journal

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

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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

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