Buttermilk Chocolate Cupcakes Recipe

Name: Buttermilk Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 2 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1/4 teaspoon salt; 2 cups sugar; 1/4 cup cocoa; 1 tablespoon cocoa; 2 eggs; 1 cup vegetable oil; 1 cup buttermilk; 1 cup hot water; 1 teaspoon vanilla extract; Frosting; 1 (16 ounce) package powdered sugar, sifted; 1/4 cup cocoa; 1/2 cup butter, melted; 1/3 cup buttermilk; 1 teaspoon vanilla extract

Servings: persons

Cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1/4 cup cocoa
1 tablespoon cocoa
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 cup hot water
1 teaspoon vanilla extract
Frosting
1 (16 ounce) package powdered sugar, sifted
1/4 cup cocoa
1/2 cup butter, melted
1/3 cup buttermilk
1 teaspoon vanilla extract

1
Cupcakes:
2
Combine all the cupcake ingredients in a large mixing bowl; beat at low speed of an electric mixer just until blended. Then beat at high speed for 2 minutes.
3
Spoon the batter into paper-lined muffin pans, filling 2/3 full.
4
Bake at 350 degrees for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean.
5
Remove from the pans, and let them cool completely on a wire rack. Once cool, spread frosting on top of each cupcake.
6
Frosting:
7
Combine all the frosting ingredients in a mixing bowl; beat at low speed of an electric mixer until smooth. Yield: 2 1/2 cups.

2145

kcal

Calories

152

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cupcakes, 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, and more.

Yes, Buttermilk Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Chocolate Cupcakes

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