chocolate buttermilk cupcakes*

These cupcakes are simply chocolate heaven! I haven't made cupcakes for the students for the longest time, so I decided to kick off getting out of cupcake retirement with a bang! Who doesn't like chocolate on chocolate on chocolate?? No one I know. Except my husband. Except him. It hurts my soul.

Chocolate Buttermilk Cupcakes


For the chocolate buttermilk cupcakes:

2 and 1/2 tablespoons canola oil (or melted coconut oil)
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 chocolate buttermilk buttercream:

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


For the chocolate buttermilk cupcakes:

Preheat the oven to 350 degrees (F). Line a 12-cup cupcake tin with cupcake liners and lightly spray the liners with non-stick spray. Set aside.

Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, which is what I do because for some reason the microwave freaks me out. Whisk mixture until completely smooth and set aside to cool.

In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.

In a large bowl whisk together the eggs, yolk, sugar and vanilla together, beat until smooth.

Add the cooled oil/butter/chocolate mixture and whisk until smooth.

Add half of the flour mixture, then half of the buttermilk. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined. 

 Fill each cupcake liner 3/4 of the way full with batter (Makes about 16 cupcakes).

Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Repeat with remaining batter. Cool cupcakes completely before frosting.

For the chocolate buttermilk buttercream:

Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!

Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the buttermilk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high. (I like my frosting very fluffy and soft so that I can pipe it onto my cupcakes, so I added a few more tablespoons of buttermilk.)

Frost cooled cupcakes and top with any decorations if desired.

If you are a chocolate lover, there is no way you won’t love these amazingly rich little morsels of heaven!



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