Old-Fashioned Chocolate Buttermilk Cupcakes
There’s something undeniably comforting about Old-Fashioned Chocolate Buttermilk Cupcakes. These delightful treats remind us of simpler times, filled with the rich aroma of chocolate and the moistness that only buttermilk can provide. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet craving, these cupcakes are sure to impress. With their fluffy texture and decadent chocolate flavor, they’ll quickly become a staple in your baking repertoire.
Why This Recipe Belongs in Your Rotation
Old-Fashioned Chocolate Buttermilk Cupcakes are not just another dessert; they are a nostalgic journey back to the days when homemade treats were the highlight of any gathering. The combination of buttermilk and cocoa powder creates cupcakes that are incredibly moist and flavorful. The semi-sweet chocolate chips add bursts of chocolate in every bite, resulting in a dessert that is both comforting and indulgent. Plus, they’re incredibly versatile—perfect on their own or topped with your favorite frosting. Trust us, once you bake these, you’ll be reaching for this recipe time and again.
What’s in the Bowl
To whip up these delightful cupcakes, gather the following ingredients:
- 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
For the frosting:
- 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
Tools & Equipment Needed
To make the baking process smooth, you’ll need a few essential tools:
- Muffin tin: For baking the cupcakes.
- Mixing bowls: For combining the wet and dry ingredients.
- Whisk and spatula: For mixing ingredients thoroughly.
- Measuring cups and spoons: For accurate ingredient measurements.
- Cooling rack: To cool the cupcakes after baking.
- Electric mixer: For making the frosting smooth and fluffy.
Build Old-Fashioned Chocolate Buttermilk Cupcakes Step by Step
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
Step 2: Prepare the Muffin Tin
Line your muffin tin with cupcake liners. This not only makes for easy cleanup but also adds a pop of color to your presentation.
Step 3: Mix the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This helps to remove any lumps and ensures even distribution of the leavening agents.
Step 4: Melt the Chocolate and Butter
In a separate bowl, combine the melted butter and chocolate chips. Stir until the chocolate chips are fully melted and the mixture is smooth.
Step 5: Combine Wet Ingredients
In a large bowl, whisk together the granulated sugar, eggs, and egg yolk until light and fluffy. Add the melted chocolate mixture, canola oil, vanilla extract, and buttermilk. Mix until well combined.
Step 6: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with hot water. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing to keep your cupcakes tender.
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for the cupcakes to rise without overflowing.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Step 10: Make the Frosting
In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the confectioners sugar and cocoa powder, mixing until well combined. Add the buttermilk, salt, and vanilla, and beat until smooth and fluffy.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cooled, generously frost each one with the chocolate frosting using a spatula or piping bag.
Low-Carb/Keto Alternatives
If you’re looking to enjoy these cupcakes while keeping an eye on carbs, consider these substitutions:
- Replace all-purpose flour with almond flour or coconut flour.
- Use a sugar substitute such as erythritol or monk fruit sweetener.
- Use unsweetened cocoa powder as the chocolate flavor base.
- For the frosting, consider using a low-carb cream cheese frosting recipe.
Notes from the Test Kitchen
- For extra rich cupcakes, you can fold in additional chocolate chips into the batter.
- Be sure to let the butter cool slightly before mixing it with other ingredients to prevent curdling the eggs.
- Always sift cocoa powder to avoid lumps in your batter.
- These cupcakes are best enjoyed fresh but can be stored for up to three days in an airtight container.
Storage Pro Tips
To keep your Old-Fashioned Chocolate Buttermilk Cupcakes fresh:
- Store them in an airtight container at room temperature for up to three days.
- For longer storage, consider freezing the unfrosted cupcakes. Wrap them tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag.
- When ready to enjoy, thaw the cupcakes at room temperature and frost them freshly.
Old-Fashioned Chocolate Buttermilk Cupcakes FAQs
Can I use different types of chocolate chips?
Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile. Just remember that the sweetness will vary depending on the type of chocolate used.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance. Just store them in an airtight container until you’re ready to frost and serve.
How can I make these cupcakes more festive?
Consider adding sprinkles on top of the frosting or using seasonal cupcake liners to match the occasion. You can also pair them with a scoop of vanilla ice cream for an extra special treat!
If you love these cupcakes, you might also enjoy:
Make It Tonight
Now that you have the recipe and all the details for making Old-Fashioned Chocolate Buttermilk Cupcakes, why not make them tonight? With simple ingredients and straightforward steps, you can treat yourself and your loved ones to a delightful dessert that evokes warmth and nostalgia. Happy baking!
Old-Fashioned Chocolate Buttermilk Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your muffin tin with cupcake liners.
- Step 3: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- Step 4: In a separate bowl, combine the melted butter and chocolate chips. Stir until smooth.
- Step 5: In a large bowl, whisk together the granulated sugar, eggs, and egg yolk until light and fluffy. Add the melted chocolate mixture, canola oil, vanilla extract, and buttermilk. Mix until well combined.
- Step 6: Gradually add the dry ingredients to the wet mixture, alternating with hot water.
- Step 7: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Let the cupcakes cool in the tin for about 5 minutes, then transfer to a cooling rack.
- Step 10: In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the confectioners sugar and cocoa powder, mixing until well combined. Add the buttermilk, salt, and vanilla, and beat until smooth.
- Step 11: Once the cupcakes are completely cooled, frost each one generously with the chocolate frosting.
Notes
- For extra rich cupcakes, fold in additional chocolate chips into the batter.
- Let the butter cool slightly before mixing to prevent curdling the eggs.
- Always sift cocoa powder to avoid lumps.
- These cupcakes are best enjoyed fresh but can be stored for up to three days in an airtight container.
