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Chocolate Buttermilk Cupcakes w/Cream Cheese Frosting

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I also like to dip these in Chocolate Ganache instead of the Cream Cheese Frosting. For the ganache pour 16oz dark chocolate in a bowl and top with near-boiling heavy cream (16oz). Let sit for one minute then gently stir until combined. Dip the tops of the cupcakes in the ganache and sprinkle with chocolate shavings or sprinkles. Enjoy!

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Rate this recipe 4.5/5 (17 Votes)
Chocolate Buttermilk Cupcakes w/Cream Cheese Frosting 1 Picture

Ingredients

  • Cream Cheese Cheese Frosting:
  • 1/4 cup water
  • 3 1/2 tablespoons best quality unsweetened cocoa powder
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 cups buttermilk
  • 1 tablespoon distilled white vinegar
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 1 lb powdered sugar
  • 1 tsp vanilla

Details

Servings 1
Adapted from wayfair.com

Preparation

Step 1

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.

In a small bowl, stir together water and cocoa powder until smooth with not lumps.

In the bowl of an electric mixer, cream the butter and the sugar. Add the eggs, one at a time, mixing thoroughly with each addition. In a separate bowl, whisk together the two flours, salt, and baking soda. Add the vanilla to the buttermilk. Stir in the flour mixture, in two steps, alternating with the buttermilk mixture. Mix until just combined. Add the vinegar and beat into the mixture.

Distribute the batter in the muffin pan; an ice cream scoop helps to make sure it is evenly distributed. Place in oven and bake for about 22 minutes, or until an inserted toothpick comes out clean.

Remove cupcakes from pan and cool completely on a wire rack before frosting.


Cream Cheese Cheese Frosting:
Mix/whisk together the butter and the cream cheese until fully incorporated. Slowly add the sugar in 1/2 cup increments, blending well. Whisk in the vanilla. Store in refrigerator till ready for use.

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