Chocolate-Buttermilk Snack Cakes Recipe

Name: Chocolate-Buttermilk Snack Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk; 1 cup brewed coffee, cooled; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 2/3 cup unsweetened cocoa powder; 1 tablespoon baking soda; 1 teaspoon kosher salt; 1 1/3 cups granulated sugar; 3/4 cup canola oil; 1 large egg; 3/4 cup mascarpone cheese; 3/4 cup heavy cream; 1/2 cup confectioners sugar; 3/4 teaspoon pure vanilla extract; 1/2 teaspoon instant espresso powder; Pinch of kosher salt; 12 ounces chopped bittersweet chocolate, melted and cooled slightly; Assorted sprinkles, for coating

Servings: persons

1 cup buttermilk
1 cup brewed coffee, cooled
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon kosher salt
1 1/3 cups granulated sugar
3/4 cup canola oil
1 large egg
3/4 cup mascarpone cheese
3/4 cup heavy cream
1/2 cup confectioners sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder
Pinch of kosher salt
12 ounces chopped bittersweet chocolate, melted and cooled slightly
Assorted sprinkles, for coating

1
Make the cakes Preheat the oven to 350.
2
Generously coat the cups of three 12-cup muffin tins with nonstick spray.
3
In a small bowl, whisk the buttermilk with the coffee and vanilla.
4
In a medium bowl, sift the flour with the cocoa powder, baking soda and salt.
5
In a large bowl, using a hand mixer, beat the granulated sugar with the oil at medium-high speed until blended; beat in the egg.
6
At low speed, beat in the dry ingredients and the buttermilk mixture in 3 alternating batches.
7
Spoon about 2 tablespoons of batter into each muffin cup.
8
Bake the cakes for about 12 minutes, until risen and a toothpick inserted in the centers comes out clean.
9
Let cool in the pans for 3 to 5 minutes.
10
Carefully invert the cakes onto a parchment paperlined baking sheet (this will help them flatten slightly).
11
Let cool completely, about 30 minutes.
12
Make the filling and frosting In a large bowl, beat the mascarpone, cream, confectioners sugar, vanilla, espresso and salt at medium speed until smooth and thick.
13
Spread the mascarpone filling onto the flat sides of half the cakes.
14
Top with the remaining 18 cakes, pressing down to spread the filling.
15
Dip one half of each cake in the melted chocolate and coat with sprinkles.
16
Refrigerate until set, at least 1 hour or up to 3 days.
17
Serve the cakes cold.

2156

kcal

Calories

145

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup buttermilk, 1 cup brewed coffee, cooled, 1 teaspoon pure vanilla extract, 2 cups all-purpose flour, and more.

Yes, Chocolate-Buttermilk Snack Cakes 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.

That's it — enjoy your meal!

Chocolate-Buttermilk Snack Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions