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Frosted Chocolate-Buttermilk Cupcakes

  • 12servings
  • 60minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) all-purpose flour (spooned and leveled)

  2. 3/4 cup(s) sugar

  3. 1.00 teaspoon(s) baking powder

  4. 1/2 teaspoon(s) baking soda

  5. 1/4 teaspoon(s) salt

  6. 6.00 tablespoon(s) unsweetened cocoa powder , preferably Dutch-process

  7. 3.00 tablespoon(s) unsalted butter , melted

  8. 6.00 tablespoon(s) buttermilk

  9. 1.00 large egg

  10. 1.00 large egg white

  11. Light Cream-Cheese Icing

  12. Candy decorations

Instructions Jump to Ingredients ↑

  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 Light Cream-Cheese Icing over tops. Decorate as desired.

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