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Buttermilk Chocolate Cupcakes

Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. —Ellen Moore, Springfield, New Hampshire
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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 confectioners' 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°. 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.
Nutrition Facts
1 each: 239 calories, 9g fat (5g saturated fat), 39mg cholesterol, 191mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • Nandy
    Feb 15, 2021

    Absolutely delicious! The cupcakes were moist, but not overly moist. The frosting was nice and pipable! I will definitely never ever turn to another chocolate cupcake recipe!

  • Ashley
    Dec 22, 2020

    delicious cupcakes, I kinda didn't notice it made 2 dozen, and I only made a dozen with little batter left. lucky for me. they didn't overflow. my only problem was the frosting. it ended up being very thick and un-pipe-able and actually broke my hand mixer. oops . I'd add a bit more liquid next time.

  • Georgiana
    Apr 21, 2020

    They are really really good! Best cupcakes I’ve ever made ! Thank you :)

  • Ruth
    Jan 26, 2020

    I have been trying different chocolate cupcake recipes. This one, I replaced the water with 1/4 c heavy whipping cream and 1/4 c whole milk. I have to say, the chocolate flavor is delish. Very good. Texture was good. Not dry or crumbly.

  • JAMIE
    Mar 13, 2018

    light and fluffy, mild flavor.

  • Barby
    Jul 20, 2017

    I started baking this year and had been searching for the best chocolate cupcake. This recipe was the fourth, and by far, the best recipe I've tried. Thanks for this! :)

  • LPHJKitchen
    Feb 17, 2017

    Moist & flavorful! I will agree with other readers - don't fill too much or batter will spill over. Filling about half-way yielded 24 cupcakes for me.

  • Nancy
    Nov 17, 2016

    This is my first cupcake from scratch recipe I've tried I used coffee instead of water which gave it a fuller taste. Pretty satisfied with results. Cupcakes cake out very light and fluffy. DO NOT FILL MORE THAN HALFWAY! 2/3 is too much and will spill over.

  • MagicalMysteryChef
    Oct 30, 2016

    Moist inside and crispy outside. They were awesome. I filled them with a blend of marshmallow cream (home made) and sweet butter. Topped some with ganache and some with swiss chocolate meringue. Very pleased.Be sure to pay attention to how full your cup is... 3/4 full was a bit much.... 1/2 was better (made 2 batches).I sprayed my papers with Pam Baking, the papers fell off

  • maynardsfuzzypeach
    Aug 8, 2016

    They were good, but I didn't pipe them. I just used a spoon to ice them. In my opinion, they were sort of moist, but maybe it's just me. They had a good texture, too. Instead of original milk chocolate I used mint chocolate. I never ever ever add salt when I bake so I would suggest that you leave out the salt. I think you should give a shot in making these.