Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Buttermilk Chocolate Cupcakes Recipe
    Lost? Site Map

    Buttermilk Chocolate Cupcakes

    Buttermilk Chocolate Cupcakes. Photo by Alesha Ann

    1/2 Photos of Buttermilk Chocolate Cupcakes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    10 mins

    36 mins

    breezermom's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Cupcakes

    Frosting

    Directions:

    1. 1
      Cupcakes:.
    2. 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. 3
      Spoon the batter into paper-lined muffin pans, filling 2/3 full.
    4. 4
      Bake at 350 degrees for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean.
    5. 5
      Remove from the pans, and let them cool completely on a wire rack. Once cool, spread frosting on top of each cupcake.
    6. 6
      Frosting:.
    7. 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.

    Ratings & Reviews:

    • on December 13, 2012

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2013

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2013

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Buttermilk Chocolate Cupcakes

    Serving Size: 1 (2226 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 232.3
     
    Calories from Fat 90
    38%
    Total Fat 10.0 g
    15%
    Saturated Fat 2.7 g
    13%
    Cholesterol 19.0 mg
    6%
    Sodium 133.9 mg
    5%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 0.5 g
    2%
    Sugars 26.0 g
    104%
    Protein 1.9 g
    3%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites