Frosted Buttermilk Chocolate Cupcakes
Servings 2 dozen
Calories
Equipment
Ingredients
- ½ cup butter softened
- 1 ½ cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
- ½ cup water
Frosting:
- ½ cup butter softened
- 3 to 3 ¾ cups powdered sugar
- 2 oz unsweetened chocolate melted
- 2 Tbsp evaporated milk plus more if needed
- 1 tsp vanilla extract
- chocolate sprinkles
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, and butter and sugar and cream together with a mixer until fluffy. Add eggs in, one at a time, beating well after each one. Add in the vanilla and beat together.
- In a medium bowl, whisk the flour, cocoa, baking soda, and salt together. IN another bowl, combine the water and butter milk together.
- Add the dry ingredients alternately with the buttermilk in thirds to the butter mixture, mixing well with the mixer after each addition.
- Line muffin tins with cupcake liners. This will make 24 cupcakes. Fill each 2/3 full with batter.
- Bake at 375 degrees for 15-20 minutes until a toothpick inserted into the center of one on the middle cupcakes comes out clean.
- Cool in the tins for 10 minutes, then remove to a cooling rack to cool completely.
- For the frosting, add the butter and powdered sugar to a large bowl. Beat together with a mixer until smooth. Add in the melted chocolate and vanilla. Beat until smooth and then use to frost the cooled cupcakes. Sprinkle with chocolate sprinkles. Makes 2 dozen cupcakes.