Chocolate Buttermilk Cupcakes
This is a good base cupcake. I had leftover buttermilk which is what makes it just so soft and perfect. Despite the melted chocolate incorporated into the batter I promise the cupcake is NOT overly sweet. What DOES push it over the top is the chocolate frosting and the cookie topper…
O.G. said chocolate causes depression. No way. This cupcake couldn’t make me happier.
ingredients:
1/2 cup melted chocolate chips
1/2 cup butter (1 stick)
1-1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups all purpose flour
1 Tablespoon Valrhona cocoa powder
1 cup buttermilk
1 teaspoon baking soda
1 Tablespoon vinegar
Chocolate frosting
mini Espresso Chip Cookies (recipe, here)
Preheat the oven to 350 degrees. Prep cupcake pans with liners.
In a medium bowl whisk together the salt, baking powder, flour and cocoa powder. Set aside.
In the bowl of an electric mixer beat the melted chocolate, butter and sugar. Add the eggs and the vanilla.
Alternate the flour mixture and the buttermilk until combined.
In a small bowl mix together the baking soda and the vinegar, pour into the batter and mix until thoroughly incorporated. This will give the cake a nice soft crumb.
Fill your liners halfway to 2/3 full and bake for 15-17 minutes depending on your oven. Let cool on a wire rack.
I topped these with a chocolate frosting…then of course, mini Espresso Chip Cookies! Chocolate+chocolate+more chocolate. You’re cool with that, right?
Awesome!! Luv ur blog!!
Delicious! Lovely texture and perfectly not-too-sweet.