Old-Fashioned Chocolate Buttermilk Cupcakes

Super moist and fluffy old-fashioned chocolate buttermilk cupcakes topped with
chocolate buttercream frosting!

Servings: 16 cupcakes

Author:

Prep Time
15 minutes

Cook Time
18 minutes

Total Time
33 minutes

Course:

Dessert

Cuisine:

Cake

Instructions

1 Preheat the oven to 350 degrees (F). Line a 12-cup cupcake tin with cupcake
liners and lightly spray the liners with non-stick spray. Set aside.
2 Melt the oil, butter, and chocolate together in the microwave, heating in 30
second increments, stirring between increments each time. You can also melt the
oil, butter, and chocolate over very low heat on the stove top, but I find the
microwave to be much easier. Whisk mixture until completely smooth and set aside
to cool.
3 In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa
powder, and salt; stir together until thoroughly combined and set aside.
4 In a large bowl whisk together the eggs, yolk, sugar and vanilla together, beat
until smooth. Add the cooled oil/butter/chocolate mixture and whisk until
smooth. Add half of the flour mixture, then half of the buttermilk. Repeat the
process until everything is added, and be sure to mix until JUST combined - then
quickly stir in the hot water. It's important not to over mix, here! Just stir
until evenly combined. Fill each cupcake liner 3/4 of the way full with batter
(You will have enough batter to make more than 12 cupcakes). Bake for 16-18
minutes, or until a toothpick inserted in the center comes out clean. Repeat
with remaining batter. Cool cupcakes completely before frosting.
5 Sift together the confectioners sugar and cocoa powder, whisking well to ensure
it's bump and lump free!
6 Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat
the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to
low and slowly add the sifted sugar/cocoa powder, alternating with the
buttermilk, then add the vanilla and salt. Once all of the ingredients have been
added, beat on high speed until light and creamy and combined; beat for at least
1 minute on high.
7 Frost cooled cupcakes and top with any decorations if desired.
8 Cupcakes stay fresh at room temperature in an airtight container for up to 4
days.

Old-Fashioned Chocolate Buttermilk Cupcakes

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook