Buttermilk Chocolate CupcakesI found this delicious cupcake recipe in Taste of Home magazine. I love the rich chocolate frosting that tops these moist and yummy cupcakes! My hubby likes them best without frosting!

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup water

Frosting:

1/2 cup butter, softened
3-3/4 cups confectioner’s sugar
2 squares (1 oz each) unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate sprinkles

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat butter and confectioner’s sugar until smooth. Beat in the melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles. Yield: 2 dozen.

Emily


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