Mini Chocolate Buttermilk Cupcakes Recipes

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OLD-FASHIONED CHOCOLATE BUTTERMILK CUPCAKES



Old-Fashioned Chocolate Buttermilk Cupcakes image

Super moist and fluffy old-fashioned chocolate buttermilk cupcakes topped with chocolate buttercream frosting!

Provided by Ashley Manila

Categories     Dessert

Time 33m

Number Of Ingredients 19

2 and 1/2 tablespoons canola oil (or melted coconut oil)
1 stick unsalted butter, melted and slightly cooled
1/2 cup semi-sweet chocolate chips
3/4 cup + 2 tablespoons all-purpose flour, not packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1/2 cup hot water
1 stick unsalted butter
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
3-4 tablespoons buttermilk, well shaken
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350 degrees (F). Line a 12-cup cupcake tin with cupcake liners and lightly spray the liners with non-stick spray. Set aside.
  • Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
  • In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
  • In a large bowl whisk together the eggs, yolk, sugar and vanilla together, beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined. Fill each cupcake liner 3/4 of the way full with batter (You will have enough batter to make more than 12 cupcakes). Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Repeat with remaining batter. Cool cupcakes completely before frosting.
  • Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
  • Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the buttermilk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
  • Frost cooled cupcakes and top with any decorations if desired.
  • Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

SUPER MOIST CHOCOLATE CUPCAKES



Super Moist Chocolate Cupcakes image

Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.

Provided by Sally

Categories     Dessert

Time 3h25m

Number Of Ingredients 13

3/4 cup (94g) all-purpose flour (spoon & leveled)
1/2 cup (41g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature*
Chocolate Buttercream or Vanilla Buttercream
sprinkles (optional)

Steps:

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  • Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
  • Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
  • Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
  • Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

BUTTERMILK CHOCOLATE CUPCAKES



Buttermilk Chocolate Cupcakes image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

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

Steps:

  • 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 : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

MINI CHOCOLATE CUPCAKES



Mini Chocolate Cupcakes image

I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!

Provided by EmmyLumia27

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 20m

Yield 16

Number Of Ingredients 13

½ cup all-purpose flour
¼ cup light brown sugar
¼ cup white sugar
3 tablespoons unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup whole milk
1 egg
4 teaspoons extra-virgin olive oil
½ teaspoon vanilla extract
⅓ cup prepared chocolate pudding (such as Jell-O®)
¼ cup semisweet chocolate chips (such as Nestle® Toll House®), or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
  • Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
  • Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
  • Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.

Nutrition Facts : Calories 74.3 calories, Carbohydrate 12 g, Cholesterol 11.1 mg, Fat 2.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 88.5 mg, Sugar 7 g

MINI CHOCOLATE BUTTERMILK CUPCAKES



Mini Chocolate Buttermilk Cupcakes image

Recipe from Everyday Food, February 2005

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36

Number Of Ingredients 10

3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter, melted
6 tablespoons buttermilk
1 large egg, plus 1 large egg white
Vanilla Cream-Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line three 12-cup mini muffin trays with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
  • With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms. Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
  • Transfer batter to prepared tins. Each cup should be about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Transfer cupcakes to a wire rack to cool completely.
  • Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

BUTTERMILK CUPCAKES WITH CHOCOLATE ICING



Buttermilk Cupcakes with Chocolate Icing image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 large yolks
1 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup buttermilk
1 stick butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar, sifted
4 ounces semisweet chocolate, melted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
  • In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
  • Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
  • Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
  • For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

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