Chocolate Buttermilk Cupcakes With Vanilla Buttercream Recipe

Name: Chocolate Buttermilk Cupcakes With Vanilla Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 6 ounces, weight Unsweetened Chocolate; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 2 sticks Butter, Softened; 1 cup Brown Sugar, Firmly Packed; 1 cup Sugar; 1/4 cups Sour Cream; 4 whole Eggs; 1 cup Buttermilk; 1 teaspoon Pure Vanilla Extract; FOR THE BUTTERCREAM:; 3 sticks Butter, Softened; 4-1/2 cups Powdered Sugar; 1/4 cups Butter Flavored Shortening; 1 Tablespoon Milk; 3 teaspoons Pure Vanilla Extract; 1 Tablespoon Green Food Coloring

Servings: persons

FOR THE CUPCAKES:
6 ounces, weight Unsweetened Chocolate
2 cups All-purpose Flour
1 teaspoon Baking Soda
2 sticks Butter, Softened
1 cup Brown Sugar, Firmly Packed
1 cup Sugar
1/4 cups Sour Cream
4 whole Eggs
1 cup Buttermilk
1 teaspoon Pure Vanilla Extract
FOR THE BUTTERCREAM:
3 sticks Butter, Softened
4-1/2 cups Powdered Sugar
1/4 cups Butter Flavored Shortening
1 Tablespoon Milk
3 teaspoons Pure Vanilla Extract
1 Tablespoon Green Food Coloring

1
Preheat oven to 325 F. Prepare two 12-count cupcake pans by lining them with paper liners.
2
Melt chocolate in the top of a double boiler (with simmering water in the bottom part of the double boiler), stirring occasionally. Once it's smooth remove the bowl from the heat, and let chocolate cool for 5 to 10 minutes.
3
In a medium sized bowl sift together flour and baking soda, set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together until smooth. Add the sour cream then mix in the eggs one at a time, beating well after each addition. Add buttermilk, vanilla extract and melted chocolate and mix to thoroughly combine. Add the dry ingredients in thirds, mixing well after each addition.
5
Using a medium sized ice cream scoop fill prepared pans with one full scoop each. Bake 15 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove pan from the oven and set on a rack to cool.
6
For the buttercream:
7
In the clean bowl of a stand mixer fitted with a paddle attachment beat together butter, powdered sugar, shortening, milk and vanilla. Blend until smooth and creamy. Add food coloring as desired and mix until color is consistent throughout.
8
Pipe or spread frosting onto the cooled cupcakes.

2950

kcal

Calories

199

Fat

280

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: FOR THE CUPCAKES:, 6 ounces, weight Unsweetened Chocolate, 2 cups All-purpose Flour, 1 teaspoon Baking Soda, and more.

Yes, Chocolate Buttermilk Cupcakes With Vanilla Buttercream 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.

Chocolate Buttermilk Cupcakes With Vanilla Buttercream

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