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.
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
- Measuring Cups and Spoons
- Spring-loaded Scoop
- Cooling Grid
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.
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 RecipeCourse: DessertCuisine: AmericanDifficulty: Easy
1/2 cup unsalted butter, soften and cubed
1 1/2 cups white sugar
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
- 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.
- 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.