Chocolate buttermilk cupcake recipe
Cakes and Cupcakes 0 comments

Chocolate Buttermilk Cupcakes: Your New Go-To Cupcake Recipe

Cooks in 20 Difficulty Easy

Chocolate Buttermilk Cupcake Recipe: This easy recipe make the moistest chocolate cupcakes you have ever baked! A perfect recipe for a beginner, advanced, or a first time cupcake baker. Top your cupcake with your favorite frosting recipe.

Chocolate Buttermilk Cupcake Recipe

Equipment and Tools Needed for Chocolate Buttermilk Cupcakes

  • Standing Kitchen Mixer with Paddle Attachment
  • 2 -12 cup medium size muffin tins and muffin paper liners
  • 2 – medium-size bowls
  • Liquid Measuring Cup
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Spring-loaded Scoop
  • Cooling Grid
Chocolate buttermilk cupcake recipe
Chocolate Buttermilk Cupcake Recipe

QUESTIONS FOR CHOCOLATE BUTTERMILK RECIPE

Q: Why buttermilk? Why not reagular milk or a plant based milk?

A: Buttermilk is milk with vinegar. Vinegar is an acid in the baking world and reacts with baking soda. When combine, it makes the cupcakes super moist and give ’em volume.

Q: Can I use regular milk if I do not have buttermilk?

A: Yes, you can. Just realize it will not be as soft or high in volume.

Q: Can I make a cake out of this recipe?

A: Yup! This will be enough for 1- 9 inch round cake.

Q: Why a spring-loaded scoop?

A: It is the easiest tool for portion out batter. If you do not have one, go ahead and use 1/4 cup measuring cup.

Q: What kind of frosting? What toppings?

A: Use your fave frosting recipe. Heck, even eat ’em without frosting! Homemade whipped cream is a great, easy choice. Learn to make my 3- Ingredient Whipped Cream Recipe Here! Top the cupcakes with your favorite sprinkles, nuts, or chopped chocolate.

I topped my cupcakes with River Road Sprinkle CO’s sprinkles: They are hand-colored, sweet, and flavorful. I love using them to give my goodies a nice POP of color. Plus, the sprinkles come in seasonal colors. Decorate to your favorite holiday or theme.

Chocolate buttermilk cupcake recipe
Decorated with River Road Sprinkle CO’s sprinkles.

Need some cupcake flavor ideas? Watch this 5-minute video from The Scran Line: 5 tasty ways to decorate and flavor your chocolate buttermilk cupcakes.

Chocolate Buttermilk Cupcakes: Your New Go-To Cupcake Recipe

Recipe by Kimm Moore Course: DessertCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Ingredients

  • 1/2 cup unsalted butter, soften and cubed

  • 1 1/2 cups white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 1/2 cup buttermilk

  • 1/2 cup room temperature water

Directions

  • 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.

Notes

  • Scraping is key to this cupcake batter! Make sure you use a spatula to thoroughly scrape down the bowl’s sides. You want the batter to come out even and uniform.
  • To scrape down the paddle attachment, use your fingers.
  • Cool completely before frosting. 1-2 hours at room temperature.

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