Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Mini Chocolate Buttermilk Cupcakes 3.7 (37) Add your rating & review 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 36 Recipe from Everyday Food, February 2005 Ingredients ¾ cup all-purpose flour ¾ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 6 tablespoons unsweetened cocoa powder 3 tablespoons unsalted butter, melted 6 tablespoons buttermilk 1 large egg, plus 1 large egg white Vanilla Cream-Cheese Frosting Directions Preheat oven to 350 degrees. Line three 12-cup mini muffin trays 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. Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth. Transfer batter to prepared tins. Each cup should be about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Transfer cupcakes to a wire rack to cool completely. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired. Rate it Print