Buttermilk Chocolate Cupcakes Recipe

Name: Buttermilk Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup butter, softened; 3-3/4 cups confectioners' sugar; 2 ounces unsweetened chocolate, melted; 2 tablespoons evaporated milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Chocolate sprinkles

Servings: persons

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
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate sprinkles

1
Preheat oven to 375u00b0. 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.
2
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.
3
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.

1273

kcal

Calories

Fat

136

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 17 ingredients. The key ingredients include: 1/2 cup butter, softened, 1-1/2 cups sugar, 2 large eggs, 1 teaspoon vanilla extract, 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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