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Chocolate Buttermilk Cupcakes Yum
Chocolate Buttermilk Cupcakes
Course dessert
Cuisine american
Prep Time
20 minutes

Cook Time
30 minutes
Servings
regular
Ingredients
  • 1 cup All purpose flour
  • 1 cup Sugar
  • ½ tsp Baking Soda
  • ½ tsp Espresso powder – (optional, but highly recommended)
  • ¼ tsp Salt
  • 6 tbsp Unsalted Butter
  • ¼ cup Cocoa Dutch Processed powder
  • ½ cup Water Hot
  • 3 tbsp Buttermilk
  • 1 Egg – large (I used 1tbsp egg replacer whisked with 3tbsp water)
  • ½ tsp Vanilla extract
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
regular
Ingredients
  • 1 cup All purpose flour
  • 1 cup Sugar
  • ½ tsp Baking Soda
  • ½ tsp Espresso powder – (optional, but highly recommended)
  • ¼ tsp Salt
  • 6 tbsp Unsalted Butter
  • ¼ cup Cocoa Dutch Processed powder
  • ½ cup Water Hot
  • 3 tbsp Buttermilk
  • 1 Egg – large (I used 1tbsp egg replacer whisked with 3tbsp water)
  • ½ tsp Vanilla extract
Chocolate Buttermilk Cupcakes
Instructions
  1. Preheat oven 350°F. Line a muffin or cupcake pan with paper liners and lightly spray them with cooking spray.
  2. In a mixing bowl, combine all purpose flour, sugar, baking soda, espresso powder and salt. Mix well and set aside.
  3. Melt butter and cool for a few minutes. Then stir in cocoa powder and hot water. Mix until smooth.
  4. In a measuring cup, combine buttermilk, egg (replacer mixture) and vanilla extract.
  5. Add the cocoa mixture and the buttermilk mixture to the flour and mix until combined.
  6. Pour about ¼cup of batter into each cup. Bake for 23~25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and cool on a rack.
Recipe Notes

Linking this to this year’s Bake-a-thon event.

Bake-a-thon 2014

An InLinkz Link-up

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