Go Back
Homemade Old-Fashioned Chocolate Buttermilk Cupcakes photo

Old-Fashioned Chocolate Buttermilk Cupcakes

These Old-Fashioned Chocolate Buttermilk Cupcakes are a nostalgic treat, bursting with rich chocolate flavor and delightful moisture!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack
  • Electric mixer

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with cupcake liners.
  3. Step 3: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. Step 4: In a separate bowl, combine the melted butter and chocolate chips. Stir until smooth.
  5. 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.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with hot water.
  7. Step 7: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Let the cupcakes cool in the tin for about 5 minutes, then transfer to a cooling rack.
  10. 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.
  11. 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.