Chocolate Buttermilk Cupcakes

These cupcakes are super-yummy, it has a rich chocolate flavor and they’re soft .   Tips:    If you can’t find buttermilk, substitute evaporated milk mixed with a tablespoon of lemon juice to make a cup of buttermilk; let it sit for about 15 minutes before using.  If you have cake flour, try using it for softer cupcakes or replace 1/4 cup of the flour with cornstarch.  The whipped chocolate ganache is simply the best chocolate icing/frosting. Ever!   There  is nothing better out there for me, it’s the best, super yummy and very easy to make and it’s almost the only icing I use for my cakes. :)  

Here’s the recipe..I got this recipe from Canelle et Vanille:

 CHOCOLATE BUTTERMILK CUPCAKES
adapted from “Magnolia Bakery Cookbook” by Jennifer Appel and Alyssa Torey

Ingredients
2 sticks butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
6 oz unsweetened chocolate, melted
1 cup buttermilk
1 tsp vanilla
2 cups  flour  ( I use cake flour)
1 tsp baking soda

Directions:
In an electric mixer, cream together the butter, sugar and the brown sugar. Add the eggs one at a time. Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the buttermilk. Add the flour and baking soda, mix and finish with the remainder of the buttermilk. Mix until well incorporated. Scoop into baking cups and bake at 350F for about 20 minutes.

Whipped Chocolate Ganache

1/2 cup cream heavy cream
4 oz  bittersweet chocolate, finely chopped

Bring the heavy cream to a boil and pour over the chocolate. Mix slowly starting from the center until all incorporated and creamy. Let it cool completely for about an hour. Whip until thick.

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