Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Frosted Chocolate-Buttermilk Cupcakes 3.9 (283) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Yield: 12 Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder, which works well in this recipe. Ingredients ¾ cup all-purpose flour, (spooned and leveled) ¾ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ 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 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. 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. 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. Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired. Cook's Notes To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips. Rate it Print