Buttermilk Chocolate Cupcakes

Good any time of the year, cupcakes make a great get-up-and-go treat on busy summer days. They're really popular at bake sales and an easy treat.

Yield

24 servings

Cupcake Ingredients

1/2 cup butter, softened
1 1/2 cups granulated (white) 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 Ingredients

1/2 cup butter, softened
3 3/4 cups confectioners' (powdered) sugar
2 ounces unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
chocolate sprinkles

Directions

Preheat oven to 375°F (191°C). Prepare muffin pans by placing 24 paper baking cups in the cavities.

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 and water, beating well after each addition. Fill paper-lined muffin cups two-thirds full.

Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in the melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 15 minutes
Cool Time: 30 minutes

Nutritional Information

Amount per serving: Calories 239, Fat 9 g (Saturated Fat 5 g), Cholesterol 39 mg, Sodium 191 mg, Carbohydrate 39 g, Fiber 1 g, Protein 2 g.

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