Buttermilk Chocolate Cupcakes

Total Time
Prep 10 mins
Cook 36 mins

Moist chocolate cupcakes that are always a hit! Cooking time will vary according to the size of your muffin pans and oven. The cupcakes between 15 and 18 minutes to bake.

Ingredients Nutrition


  1. Cupcakes:.
  2. Combine all the cupcake ingredients in a large mixing bowl; beat at low speed of an electric mixer just until blended. Then beat at high speed for 2 minutes.
  3. Spoon the batter into paper-lined muffin pans, filling 2/3 full.
  4. Bake at 350 degrees for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean.
  5. Remove from the pans, and let them cool completely on a wire rack. Once cool, spread frosting on top of each cupcake.
  6. Frosting:.
  7. Combine all the frosting ingredients in a mixing bowl; beat at low speed of an electric mixer until smooth. Yield: 2 1/2 cups.
Most Helpful

I'm not much of a cake baker, but have been wanting to try cupcakes and decorating for some time. Well, these were so moist and chocolaty and pretty easy to mix up. And the frosting, it's so creamy and easy - I loved it. I did add 1 tablespoon of expresso powder and I love it in chocolate, and when mixing the batter looked really thin to me so added about 1/4cup of flour. It made a LOT of cupcakes, so I did 12 regular size and then the rest in mini cupcakes for DH to take to work. My biggest compliment came from DH who doesn't care for sweets when he asked for "just one more" and then wanted to know WHY I was sending them to work? Told him because they are so good, we'd eat them all and my waist line can't handle it!! Lovely little cakes that I'll be repeating. My decorating still needs a long way to go - but the taste couldn't be better. Made for Newest Zaar Tag Game 2012

Bonnie G #2 December 13, 2012

Alesha made these for MY birthday...and my mouth is watering just from having to stare at the picture again. GREAT recipe

menegap March 28, 2013

AMAZING! I do believe this is the best chocolate cake I have ever tasted! I had leftover buttermilk & a birthday party where chocolate was requested & I found this recipe. What a hit! The recipe was super easy, the cake was so moist & had a great flavor. My husband is not a big chocolate fan, but he said he really liked the cake part. The frosting was a bit too chocolatey for him (not me!). I had some leftover cream cheese frosting in the fridge (his fave) & he put some of that with the chocolate frosting & it was the perfect combination. I saved a few at home & had the last one 4 days after baking & it was still so moist & delicious. This will be my new chocolate cupcake go-to. I'll probably try a combination of the chocolate frosting & cream cheese frosting. If you are looking for an amazing cream cheese frosting, check out http://www.food.com/recipe/italian-cream-cake-28718 just omit the pecans. I put the pecans in the cake instead & this frosting keeps so long! It's been in my fridge 2 months & still tastes just as good as when I first made it!

Alesha Ann March 14, 2013