Best 3 Frosted Chocolate Buttermilk Cupcakes Recipes
Indulge in the delightful symphony of flavors with our Frosted Chocolate Buttermilk Cupcakes, a delectable treat that elevates your taste buds to new heights. These cupcakes are crafted with a moist and fluffy buttermilk cake batter, infused with rich cocoa powder for an intense chocolate experience. Topped with a luscious cream cheese frosting, swirled with chocolate ganache, these cupcakes offer a harmonious balance of textures and flavors that will leave you craving more.
Our recipe collection features a variety of cupcake variations to satisfy every palate. From the classic Chocolate Buttercream Cupcakes, adorned with a velvety buttercream frosting, to the decadent Double Chocolate Cupcakes, loaded with chocolate chips and a rich chocolate ganache, each recipe promises a unique indulgence. For those seeking a gluten-free option, our Gluten-Free Chocolate Cupcakes provide a delightful alternative, without compromising on taste or texture.
For those who prefer a hint of tanginess, the Lemon Cupcakes with Cream Cheese Frosting offer a refreshing citrus twist. These cupcakes are bursting with lemon flavor, perfectly complemented by the creamy smoothness of the cream cheese frosting. And for those with a sweet tooth, the Funfetti Cupcakes, adorned with vibrant sprinkles, are a playful and delightful treat that brings joy to any occasion.
With step-by-step instructions, detailed ingredient lists, and helpful baking tips, our recipes ensure a successful baking experience, whether you're a seasoned baker or just starting out. Gather your ingredients, preheat your oven, and embark on a culinary journey that will tantalize your taste buds and leave you with a tray of irresistible frosted chocolate buttermilk cupcakes.
OLD-FASHIONED CHOCOLATE BUTTERMILK CUPCAKES
Super moist and fluffy old-fashioned chocolate buttermilk cupcakes topped with chocolate buttercream frosting!
Provided by Ashley Manila
Categories Dessert
Time 33m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake tin with cupcake liners and lightly spray the liners with non-stick spray. Set aside.
- Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
- In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
- In a large bowl whisk together the eggs, yolk, sugar and vanilla together, beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined. Fill each cupcake liner 3/4 of the way full with batter (You will have enough batter to make more than 12 cupcakes). Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Repeat with remaining batter. Cool cupcakes completely before frosting.
- Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
- Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the buttermilk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
- Frost cooled cupcakes and top with any decorations if desired.
- Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.
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.
BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING
Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.
Provided by melis
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.8 g, Cholesterol 24.6 mg, Fat 9.7 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 20.9 mg, Sugar 24.8 g
Tips
1. Use high-quality ingredients. The better the ingredients, the better the cupcakes will taste. When using the chocolate for this recipe, choose the best melting chocolate you can find, this will make a huge difference in the taste and texture of the cupcakes. 2. Make sure the buttermilk is fresh. Buttermilk is what gives these cupcakes their tangy flavor, so it's important to use fresh buttermilk. If you don't have any on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. 3. Don't overmix the batter. Overmixing the batter will make the cupcakes tough. Stir just until the ingredients are combined. 4. Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing and help to produce a consistent size and shape. 5. Bake the cupcakes until a toothpick inserted into the center comes out clean. The cupcakes are done baking when they are domed and springy to the touch. 6. Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting and running off the cupcakes. 7. Use a piping bag to frost the cupcakes. A piping bag will help you to create a smooth, even layer of frosting. 8. Decorate the cupcakes with sprinkles, chocolate chips, or other desired toppings immediately after frosting them. This will help to ensure that the toppings stick to the frosting.Conclusion
These frosted chocolate buttermilk cupcakes are the perfect treat for any occasion. They are moist, chocolatey, and topped with a delicious buttercream frosting. With a few simple tips, you can make these cupcakes at home and enjoy them with your family and friends.
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