Total Time
35mins
Prep 15 mins
Cook 20 mins

These have just enough chocolate flavor to satisfy that "taste". Makes 12-16 cupcakes depending on the size of your pans.

Ingredients Nutrition

Directions

  1. Note:.
  2. Set the eggs in a pan of hot tap water while preparing ingredients- this will bring them up to room temperature.
  3. If you don't have buttermilk, use milk with a teaspoon of vinegar to required amount.
  4. Heat your oven to 325 degrees and line a muffin pan with 12 liners.
  5. Cream the butter in a mixing bowl with the sugars until well mixed.
  6. Add the eggs and chocolate together in a separate bowl. Mix this into the butter mix well with a whisk.
  7. Mix the baking soda & salt into the flour and mix into the batter a small amount at a time until each addition is just moistened. You don't want to overmix or it won't be as tender as it could be.
  8. Gently mix in the buttermilk and vanilla.
  9. Fill each cupcake line no more than two thirds full (this is easier if you use an ice cream scoop).
  10. Bake for 18-20 minutes or a until toothpick inserted in a muffin comes out clean.

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