Earlier this week, I posted about the Nutella Buttercream recipe I found (and love) and today, I am sharing the perfect companion to this frosting: the Chocolate Buttermilk Cupcake.
I came across this gem on the Cannelle et Vanille blog and it is my go-to chocolate cupcake recipe. They are chocolaty, though not overly sweet, deliciously moist and, when they are fresh from the oven, their tops are just the tiniest bit crisp. It’s my favorite part. I try to eat as many as I can right then and there since it disappears once they’ve been stored.
So now you’ve got both parts of something wonderful: the frosting and the cupcake. And it’s only Wednesday. Things are looking up.
Chocolate Buttermilk Cupcakes
recipe from The Magnolia Bakery Cookbook, found on Cannelle et Vanille
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
1 tsp baking soda
Cream together the butter, sugar and brown sugar in an electric mixer.
Add in the eggs, one at a time. Then add the melted chocolate and mix until well incorporated. Scrape down the bowl.
Add in the vanilla and half of the buttermilk.
Add the flour and baking soda, mix and finish with the rest of the buttermilk. Mix until well incorporated.
Scoop into baking cups and bake at 350° for between 15-20 minutes. **I use dark cupcake tins and I have learned the hard way (burned cupcakes) to really watch them the last couple of minutes.
Top with your favorite frosting (I like this Nutella Buttercream or this basic white buttercream). Store in an airtight container for up to a week.
Take care.
-amy c
