Chocolate Buttermilk Cupcakes
Rich, moist chocolate buttermilk cupcakes are a timeless classic! Top with a luscious swirl of chocolate frosting and get ready to swoon.
Ingredients
For the Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup buttermilk see note
- 1/2 cup hot water see note
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup butter (2 sticks, 16 tablespoons), softened
- 3/4 cup unsweetened cocoa powder
- 3-4 cups powdered sugar
- 2-3 Tablespoons milk any kind
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F. Like two muffin tins with cupcake liners; set aside.
- Using an electric mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on medium speed until well-combined.1 and 1/2 cups all-purpose flour, 1 and 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 and 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon table salt
- Add buttermilk, water, oil, eggs, and vanilla to the bowl. Mix on low speed for about 30 seconds, just until the liquids are somewhat incorporated, then increase the speed to medium-high and mix for 2-3 minutes. Scrape the sides of the bowl at least once to ensure everything is well combined.3/4 cup buttermilk, 1/2 cup hot water, 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Divide the batter evenly among cupcake liners, filling each about 2/3 of the way full.
- Bake for 18-22 minutes, until the centers are set and a toothpick or sharp knife inserted into the middle comes out clean.
- Allow cupcakes to cool for 10-15 minutes inside the baking tins, then remove to a wire rack and let cool completely.
- To make the frosting, beat the softened butter using an electric mixer or vigorously by hand. Add cocoa powder and mix well. Add 2 cups of powdered sugar and beat well. Scrape down the sides of the bowl, add 2 tablespoons of the milk along with the vanilla and pinch of salt, and mix to incorporate. Add another 1 cup powdered sugar and beat on medium-high speed until light and fluffy. Add more powdered sugar and/or extra milk to thicken or loosen the consistency, as desired, or just to make a smidge more frosting if you plan to frost generously.1 cup butter, 3/4 cup unsweetened cocoa powder, 3-4 cups powdered sugar, 2-3 Tablespoons milk, 1 teaspoon vanilla extract, pinch of salt
- Frost cupcakes as desired. You can simply use a knife or an offset spatula to sweep a layer on top of each cupcake, or scrape frosting into a piping bag and pipe into rosettes, crowns, or another design.
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Notes
- Cocoa Powder: Use regular natural unsweetened cocoa powder, such as Hershey’s, not Dutch-process.
- Buttermilk: Can use full-fat or reduced-fat, I haven’t noticed a massive difference.
- Buttermilk Substitute: To make a substitute for the buttermilk, measure out a scant 3/4 cup of milk (whole or 2%), then stir in 2 and 1/4 teaspoons of lemon juice or white vinegar. Allow the mixture to stand for 5-10 minutes, stir again, and proceed as you would with true buttermilk.
- Hot Water: Tap hot is fine; it doesn't have to be boiling.
- Mix by Hand Option: If you don’t have an electric mixer, these can be made by hand as well. Just be sure to mix very well to remove any lumps. A whisk is helpful.
- Favorite Baking Cups: These unbleached baking cups are earth-friendly, attractive, and don't stick to your cupcakes.
- Just For Fun: Use a cake tester instead of toothpicks or a knife to test.
- Piping: Frost as you like; my go-to is the Wilton 1M star tip, which lets you pipe either rosettes, as shown here, or towering swirls with ease.
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Freezing Baked Cupcakes: Yes you can freeze these prior to frosting! Use a freezer-safe zip-top bag and press out as much excess air as you can possibly can. Defrost on the counter for 12-24 hours before you need to frost and serve.