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Homemade Old-Fashioned Chocolate Buttermilk Cupcakes photo
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Old-Fashioned Chocolate Buttermilk Cupcakes

Classic moist chocolate cupcakes made with buttermilk and topped with rich chocolate buttercream.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings: 16 cupcakes

Ingredients

  • 2.5 tablespoons canola oil or melted coconut oil
  • 1 stick unsalted butter melted and slightly cooled (for batter)
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup all-purpose flour + 2 tablespoons, 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 plus 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 for frosting
  • 3 cups confectioners' sugar
  • 3/4 cup unsweetened cocoa powder for frosting
  • 3-4 tablespoons buttermilk well shaken, for frosting
  • 1/4 teaspoon salt for frosting
  • 1 teaspoon vanilla for frosting

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with liners and lightly spray them with non-stick spray.
  • In a microwave-safe bowl (or small saucepan), combine 2.5 tablespoons oil, 1 stick melted butter (for batter), and 1/2 cup semi-sweet chocolate chips. Melt in 30-second intervals, stirring between each, until smooth; whisk and set aside to cool slightly.
  • In a medium bowl sift or whisk together 3/4 cup + 2 tablespoons all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 cup sifted unsweetened cocoa powder, and 1/2 teaspoon salt; set aside.
  • In a large bowl whisk 2 large eggs, 1 large egg yolk, 1 cup granulated sugar, and 1 teaspoon vanilla until smooth. Whisk in the cooled chocolate/butter/oil mixture until combined.
  • Add half of the dry ingredients to the wet mixture, then half of 1/2 cup buttermilk; gently fold until just combined. Repeat with the remaining dry ingredients and buttermilk. Do not overmix.
  • Quickly stir in 1/2 cup hot water until evenly combined; the batter will be thin. Fill each lined cup about 3/4 full. You may have batter for more than one pan.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Repeat with remaining batter if needed. Cool cupcakes completely on a wire rack before frosting.
  • For the frosting, sift the 3 cups confectioners' sugar and 3/4 cup cocoa powder together to remove lumps.
  • Beat 1 stick unsalted butter on medium-high until creamy (about 2 minutes). Reduce speed to low and gradually add the sifted sugar/cocoa mixture alternately with 3–4 tablespoons well-shaken buttermilk. Add 1 teaspoon vanilla and 1/4 teaspoon salt.
  • Once combined, beat on high for at least 1 minute until light and fluffy. Frost the cooled cupcakes and decorate as desired.

Equipment

  • 12-cup cupcake tin
  • cupcake liners
  • Microwave-safe bowl or small saucepan
  • Mixing bowls
  • Whisk
  • handheld or stand mixer
  • Sifter
  • Measuring cups and spoons

Notes

  • Line the pan with liners to prevent sticking.
  • Do not overmix the batter to keep cupcakes tender.
  • Sift dry ingredients to avoid lumps in batter and frosting.
  • Use room-temperature eggs for better mixing.
  • Frost cupcakes only after they are completely cool.