Chocolate Buttermilk Cupcakes Your New Go To Cupcake Recipes

CHOCOLATE BUTTERMILK CUPCAKES: YOUR NEW GO-TO CUPCAKE RECIPE

Steps:

• Pre-heat oven to 375 degrees F. Place paper muffin liners inside your muffin tins.
• In a medium bowl, add 1 1/2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Using a whisk, mix the dry ingredients together until it is lump-free. Set aside.
• In a standing kitchen mixer, cream together 1/2 cup unsalted butter and 1 1/2 cup white sugar until light and fluffy. This will take 8-12 minutes on medium speed.
• In a medium bowl, whisk together 2 eggs and 1 teaspoon vanilla extract. Slowly pour this into the butter-sugar mixture while it is mixing on low speed. Stop the mixer, scrape the sides and paddle attachment with a spatula. Make sure it is uniform!
• In a liquid measuring cup, add 1/2 cup buttermilk and 1/2 cup water. Whisk until combined
• Start the mixer back on low speed, add the dry ingredients alternately with the buttermilk and water mixture
• Stop mixer and scrape down the bowl sides and attachment with a spatula. Stir to ensure the batter is uniform.
• Using a scoop (or a measuring cup if you do not have one), fill the muffin tins 2/3 fill.
• Bake in oven for 20 minutes. Rotating the pan half way after 10 minutes.
• To ensure it is done baking, insert a toothpick or paring knife into one of the cupcakes. If it comes out clean, it is done. If it does not, bake for 5 more minutes and test again.
• Cool muffin tins on cooling grid.

FROSTED CHOCOLATE-BUTTERMILK CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
• With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
• Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
• Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.

BUTTERMILK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 375°. 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 flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.

BUTTERMILK CUPCAKES WITH CHOCOLATE ICING

Steps:

• Preheat oven to 350 degrees F.
• Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
• In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
• Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
• Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
• For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

BUTTERMILK CHOCOLATE CUPCAKES

Steps:

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