Buttermilk Chocolate Cupcakes

READY IN: 46mins
Recipe by breezermom

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.

Top Review by Bonnie G 2

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

Ingredients Nutrition

Directions

  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.

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