Old-Fashioned Chocolate Buttermilk Cupcakes

There’s something undeniably nostalgic about Old-Fashioned Chocolate Buttermilk Cupcakes. They remind us of simpler times, where homemade desserts were the centerpiece of family gatherings and celebrations. With a rich chocolate flavor, a moist crumb, and a creamy cocoa frosting, these cupcakes are sure to become a beloved favorite in your kitchen. Let’s dive into why this recipe deserves a spot in your baking rotation.

Why This Recipe Belongs in Your Rotation

Old-Fashioned Chocolate Buttermilk Cupcakes are not just any ordinary treat; they are a delightful blend of moistness and flavor that can elevate any occasion. Whether you’re celebrating a birthday, hosting a tea party, or just indulging in a sweet craving, these cupcakes deliver the perfect balance of chocolatey goodness and lightness. They are simple enough for beginner bakers yet impressive enough to wow your friends and family. Plus, with just a handful of ingredients, you’ll find yourself reaching for this recipe time and time again.

What Goes Into Old-Fashioned Chocolate Buttermilk Cupcakes

To create these heavenly cupcakes, you will need the following ingredients:

• 2 and 1/2 tablespoons canola oil (or melted coconut oil for a subtle coconut flavor)
• 1 stick unsalted butter, melted and slightly cooled
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup + 2 tablespoons all-purpose flour, not packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water

For the frosting:

• 1 stick unsalted butter
• 3 cups confectioners’ sugar
• 3/4 cup unsweetened cocoa powder
• 3-4 tablespoons buttermilk, well shaken
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Equipment Breakdown

Before you start baking, gather the following equipment:

• Mixing bowls: For combining ingredients.
• Whisk: To mix the batter thoroughly.
• Rubber spatula: For folding in ingredients and scraping the bowl.
• Measuring cups and spoons: To ensure accuracy in your measurements.
• Muffin tin: For baking the cupcakes.
• Parchment liners: To make it easy to remove the cupcakes from the tin.

Old-Fashioned Chocolate Buttermilk Cupcakes: From Prep to Plate

Now, let’s bake these delicious cupcakes! Follow these simple steps:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Line your muffin tin with parchment liners to prevent sticking and make cleanup a breeze.

Step 3: Melt the Butter

In a medium bowl, melt the stick of unsalted butter. Allow it to cool slightly before using it in the batter to avoid cooking the eggs.

Step 4: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt. This step is crucial for even distribution of the leavening agents.

Step 5: Mix Wet Ingredients

In another bowl, combine the melted butter, canola oil (or coconut oil), granulated sugar, eggs, egg yolk, and vanilla extract. Beat until smooth and creamy.

Step 6: Add Buttermilk and Hot Water

To the wet mixture, add the buttermilk and hot water, mixing until well incorporated.

Step 7: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 8: Fold in Chocolate Chips

Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 9: Fill the Muffin Tin

Divide the batter evenly among the prepared muffin tin, filling each liner about two-thirds full.

Step 10: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack.

Step 11: Prepare the Frosting

In a large mixing bowl, beat the stick of unsalted butter until creamy. Gradually add the confectioners’ sugar and cocoa powder, mixing on low speed until combined. Add the buttermilk, salt, and vanilla. Beat on high speed for 2-3 minutes until light and fluffy.

Step 12: Frost the Cupcakes

Once the cupcakes are completely cool, frost each one generously with the cocoa frosting. You can use a piping bag for a decorative touch or simply spread it on with a spatula.

Year-Round Variations

These Old-Fashioned Chocolate Buttermilk Cupcakes are incredibly versatile. Here are a few variations to try throughout the year:

• Seasonal Sprinkles: Add festive sprinkles for a holiday-themed treat.
• Chocolate Ganache: Top the cupcakes with a rich chocolate ganache for an extra indulgent experience.
• Fruit Fillings: Inject with raspberry or strawberry jam for a fruity surprise.
• Nuts: Add chopped walnuts or pecans for a delightful crunch in the batter.

Problems & Prevention

Baking can sometimes be tricky, but here are a few common problems and how to avoid them:

• Dry Cupcakes: Be careful not to overmix the batter and make sure you measure the flour correctly.
• Sunken Centers: Ensure your oven is preheated and avoid opening the oven door too early during baking.
• Sticking Cupcakes: Use parchment liners and allow the cupcakes to cool in the pan for a short time before transferring them.
• Frosting Too Runny: If your frosting is too thin, add more confectioners’ sugar until you reach the desired consistency.

Make-Ahead & Storage

These cupcakes are great for making ahead of time! Here’s how to store them:

Allow the cupcakes to cool completely before storing. They can be kept in an airtight container at room temperature for up to 3 days. If you want to make them even earlier, you can freeze the unfrosted cupcakes for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw them at room temperature and frost them just before serving.

Handy Q&A

Can I use milk instead of buttermilk?

While buttermilk adds a unique tang and moisture, you can substitute it with regular milk mixed with a bit of vinegar or lemon juice (1 tablespoon of vinegar per cup of milk) to mimic the acidity of buttermilk.

Can I make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum for the best results.

How can I make these cupcakes more chocolatey?

If you’re a chocolate lover, you can add an extra 1/4 cup of cocoa powder to the batter and increase the chocolate chips to 3/4 cup for an even richer flavor.

Can I use different types of chocolate chips?

Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile.

Try These Next

If you enjoyed these Old-Fashioned Chocolate Buttermilk Cupcakes, you might also love:

• Vanilla Bean Cupcakes
• Red Velvet Cupcakes
• Moist Banana Bread
• Raspberry Chocolate Muffins

The Last Word

Old-Fashioned Chocolate Buttermilk Cupcakes are a delightful treat that perfectly balances nostalgia with indulgence. With their rich chocolate flavor and moist texture, they are sure to become a go-to recipe in your baking repertoire. Whether you’re sharing them with loved ones or enjoying them as a personal treat, these cupcakes are bound to bring joy to your taste buds. So, roll up your sleeves, gather your ingredients, and get ready to experience the delightful world of homemade cupcakes!