Best 3 Buttermilk Chocolate Cupcakes Recipes
Indulge in the delectable delight of Buttermilk Chocolate Cupcakes, a symphony of rich, moist chocolate and tangy buttermilk flavors. These cupcakes are elevated to a new level of indulgence with the addition of chocolate ganache frosting, a velvety smooth and decadent topping that perfectly complements the tender crumb of the cupcakes. This recipe collection offers two variations of this classic treat: the original Buttermilk Chocolate Cupcakes, and a Gluten-Free Buttermilk Chocolate Cupcakes, ensuring that everyone can savor these delectable morsels. Both recipes provide step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your cupcakes turn out perfect every time. Whether you're a seasoned baker or just starting your culinary journey, this recipe collection will guide you effortlessly to create these irresistible cupcakes that will be the star of any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK CHOCOLATE CUPCAKES
Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes 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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED CHOCOLATE-BUTTERMILK CUPCAKES
Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder, which works well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
- With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
- Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
- Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.
Nutrition Facts : Calories 180 g, Fat 5 g, Protein 3 g
MINI CHOCOLATE BUTTERMILK CUPCAKES
Recipe from Everyday Food, February 2005
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line three 12-cup mini muffin trays with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
- With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms. Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
- Transfer batter to prepared tins. Each cup should be about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Transfer cupcakes to a wire rack to cool completely.
- Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.
Tips:
- Use room temperature ingredients: This will help the cupcakes bake evenly and prevent them from becoming dry.
- Don't overmix the batter: Overmixing can make the cupcakes tough.
- Fill the cupcake liners only 2/3 full: This will prevent the cupcakes from overflowing.
- Bake the cupcakes at the right temperature: The cupcakes should be baked at 350 degrees Fahrenheit for 18-20 minutes.
- Let the cupcakes cool completely before frosting them: This will help the frosting set properly.
Conclusion:
These buttermilk chocolate cupcakes are moist, fluffy, and delicious. They're the perfect treat for any occasion. With a few simple tips, you can make these cupcakes at home that will impress your friends and family. So what are you waiting for? Give this recipe a try today!
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