Servings
Font
Back
Old-Fashioned Chocolate Buttermilk Cupcakes
5 from 15 votes

Old-Fashioned Chocolate Buttermilk Cupcakes

These Old-Fashioned Chocolate Buttermilk Cupcakes offer a tender crumb and rich cocoa flavor from a batter combining melted chocolate, cocoa powder, and buttermilk. The cupcakes are topped with a smooth chocolate buttermilk buttercream that balances sweetness with a hint of tang, creating a classic chocolate dessert treat.

Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings: 16 cupcakes
Course: Dessert
Cuisine: International

Ingredients

For the chocolate buttermilk cupcakes:
  • 2 canola oil 1/2 tablespoon; or melted coconut oil
  • 1 butter unsalted, stick, melted and slightly cooled
  • 1/2 cup chocolate chips semi-sweet
  • 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 egg large eggs plus 1 large yolk, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract pure
  • 1/2 cup buttermilk
  • 1/2 cup water hot
For the chocolate buttermilk buttercream:
  • 1 butter unsalted, stick
  • 3 cups confectioners sugar
  • 3/4 cup cocoa powder unsweetened
  • 3-4 tablespoons buttermilk well shaken
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Instructions

For the chocolate buttermilk cupcakes:
    Cup of Yum
  1. 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.
  2. 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.
  3. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
  4. 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.
For the chocolate buttermilk buttercream:
  1. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
  2. 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.
  3. Frost cooled cupcakes and top with any decorations if desired.
  4. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.