Buttermilk Chocolate Cupcakes

By Addie

Good any time of the year, cupcakes make a great get-up-and-go treat on busy summer days. These have been a frosted favorite of Ellen Moore's family and friends for at least 35 years. "They're really popular at bake sales and an easy treat to carry out to the men at haying time," Ellen adds from Springfield, New Hampshire.

Ingredients

• CUPCAKES:
• 1/2 cup butter, softened
• 1 1/2 cups 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
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• 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

Preparation

Step 1

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 at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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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. Yield: 2 dozen.
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REVIEWS:

Fantastic .. but be careful with the frosting ... need 2 or 3 time the milk it calls for.

That is great advice about the milk. 2 Tablespoons did not seem like enough.

The cupcakes were very moist. The frosting was average. I substituted the water for strong coffee to make a richer chocolate flavor. I also added a little almond flavoring.

I really enjoyed these cupcakes. I didn't make the frosting on the recipe, but a different one. I would make these cupcakes again.

I love these. I used heavy whipping cream instead of evaporated milk so I wouldn't have to open a can for such a small amount.

Nice taste even without frosting!

I would make these cupcakes again, but not the frosting. I did not like it at all. The frosting would not stick to the cupcakes. But the cupcakes itself were moist and just delicious..

These moist, fluffy cupckaes are absolutely the best I have ever had. The poor things never last more than an hour once I bring them to my friends at work! I like to sustitute the cocoa for a dark cocoa; divine!