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Frosted Chocolate-Buttermilk Cupcakes

Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder; it is available at baking-supply stores and many supermarkets.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Frosted Chocolate-Buttermilk Cupcakes

Source: Everyday Food, January/February 2005

Ingredients

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoons buttermilk
  • 1 large egg
  • 1 large egg white
  • Light Cream-Cheese Icing
  • Candy decorations (optional)

Directions

  1. Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

  2. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.

  3. Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.

  4. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

Cook's Note

To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips.

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