Old-fashioned chocolate buttermilk cupcakes topped with a generous swirl of homemade chocolate frosting. A timeless classic!
It’s no big secret I love chocolate cupcakes. If you take peek into the chocolate recipe archive you’ll find Greek yogurt chocolate fudge cupcakes, super decadent chocolate cupcakes, peppermint mocha cupcakes, raspberry chocolate cupcakes, and even NUTELLA stuffed S’mores cupcakes.
Suffice to say there’s no shortage of chocolate around these parts! But, with Valentine’s day quickly approaching, I wanted to share with you the chocolate cupcake recipe I love MOST of all → Old-fashioned chocolate buttermilk cupcakes! They are:
MY RECENT VIDEOS- supremely moist
- super decadent
- exploding with real chocolate flavor
- topped with fluffy chocolate buttercream
- simple and sweet
- easy to make
- and so delicious
Are you ready for the recipe nitty-gritty? Cool. Let’s get started!
The first thing we’re going to address is texture. I know many of you cringe at this word, but I’m going to say it anyway… these cupcakes are supremely moist! In fact, I would go as far as to say they are the most tender cupcakes I have ever bitten into. We can thank the buttermilk for that. The cupcake batter also includes eggs, an egg yolk, melted butter, oil, buttermilk, and hot water. All of these ingredients add moisture and flavor to the cupcake, and I do not recommend leaving any of them out. This is a recipe I suggest following to a T.
TIP: If you cannot find buttermilk where you live, or really want to make these cupcakes NOW and don’t have any in the fridge, don’t fret! Just follow the “recipe” below for an easy buttermilk substitute.
To make a buttermilk substitute you’ll need 1 scant cup of milk (scant meaning just a little less than a whole cup) and 1 tablespoon of lemon juice or white vinegar. You’ll measure the 1 scant cup of milk and then stir in the tablespoon of lemon juice or vinegar. Then simply allow the mixture to stand at room temperature for 5. At this point you’re ready to go! The milk should be slightly thickened, with tiny curdled bits floating around. It won’t be as thick as regular buttermilk, but it will make a fine substitution for this recipe.
You will only need a 1/2 cup of the buttermilk for these cupcakes, so you’ll have a 1/2 cup leftover to bake or cook with. I suggest this Blueberry crumb cake. Mmmm!
Time saving tip: If you’d like to make these cupcakes ahead of time – you totally can! These cupcakes may be frozen, unfrosted, for up to a month. Can I hear an amen?!
Let’s talk about frosting, friend. Because what is a cupcake without a generous swirl of fluffy frosting on top?! ♥♥♥
These cupcakes are topped with a rich chocolate buttermilk frosting that tastes even better than it sounds. The best part? It’s seriously simple to make! Just a few basic ingredients whipped up until smooth and creamy.
The secret to making bakery style frosting at home? Soft butter. You’ll want to leave your butter out on the counter for at least 30 minutes before beating it smooth. It should be a little softer than room temperature.
So… are you ready to sink your teeth into one of these or what?!
If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
Old-Fashioned Chocolate Buttermilk Cupcakes
Prep
Cook
Total
Yield 16 cupcakes
Super moist and fluffy old-fashioned chocolate buttermilk cupcakes topped with chocolate buttercream frosting!
Ingredients
- 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
Instructions
- 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, but I find the microwave to be much easier. 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 (You will have enough batter to make more than 12 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.
- Frost cooled cupcakes and top with any decorations if desired.
- Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.
Nutrition Facts
Serving Size 1 cupcake
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Everything you make is just beautiful! I am going to make these cupcakes for my chocolate loving husband this week to celebrate Valentine’s Day. Thank you, Ashley.
Hi Ahsley. Just wanted to tell you I made these today and they were fabulous. The best chocolate cupcakes I have ever made and have been baking for over 40 years now. Hubby hates chocolate and even he ate 2!
These look fabulous, I can’t wait to try them! Have a Great Week!
oooooh I love how soft and MOIST (:P) these sound! And that frosting looks creamy and rich and delicious!
I’ve been on a serious chocolate binge these past couple of days and these look too tempting to pass up! I’m especially interested in the frosting – I’ve never seen the addition of buttermilk in a frosting like this before, does it impart a noticeably tangy flavor?
Hi Hannah! The frosting is SO delicious. It’s really reach, with just a subtle tang from the buttermilk. I could eat it by the spoonful… 🙂
These turned out beautifully!!! They are the nicest chocolate cupcakes I’ve ever made!! I was s but nervous as buttermilk isn’t something I’ve ever used before and in the uk it isn’t something I knew was easily available (it was!)! Thanks for another great recipe!!!! Xx
Woohoo!!! So happy to hear this, Danielle! Thanks so much for letting me know 🙂 xoxo
These are 100% perfection. I can’t wait to take a bite! Gorgeous version of a classic chocolate cake.
Thank you so much! Hope you love them as much we do!!!
I really like this recipe for cupcakes but I think I would sub the hot water for hot brewed coffee. I have a chocolate buttermilk cake recipe that uses hot brewed coffee and you don’t taste the coffee when baked, it just really brings out the chocolate flavor. Other than that, the recipe looks fantastic and I will try it! Thanks!
I agree. I just made these and thought to myself, this needs coffee to bring out the chocolate flavor. Using coffee instead of water would make these cupcakes perfect! THe texture is amazing! Just needs the coffee to bring it all together.
Could this recipe be used for a four layer cake? I know that typically you can but I wondered since you posted that they are very moist.
Hi Valerie. This recipe is really best for cupcakes. This cake could be doubled and could be perfect for what you’re looking for http://bakerbynature.com/chocolate-ricotta-layer-cake/
If you make this a 4 layer cake what bake time would you recommend?
I am about to try this recipe. How much butter is one stick?
One stick of butter is 4 ounces 🙂
Ola o chocolate é em po ou barrs?
The cupcake in and of itself is DELICIOUS! I could eat the batter just plain. After baking, it has a very wonderful crumb texture and is light. Extremely wonderful. The frosting is amazing. Very rich, dense and lots of flavor. Now, add the two and the cupcake seems a bit too rich. It was so good, but almost hard to swallow because it was so rich– if that makes sense? I definitely will keep both recipes because separately they are so incredible. Maybe after eating so “clean” for so long my taste buds were on freak out mode?! Thank you for the recipe. If you love chocolate, it’s a winner!
Hi Katie. These are definitely a decadent dessert, but I’m glad you enjoyed the recipe 😉
I made these tonight. Mine turned out quite a bit darker than your pictures. I used regular Hershey’s unsweetened cocoa. I didn’t use the special dark, just the regular kind. The cupcakes themselves are good, but just a hair on the bitter side. I followed your directions to the letter. I followed your directions for the frosting to the letter as well, but didn’t like the flavor. It was too bitter tasting. My son and his college buddies tried both the frosting and the cupcakes as well, and they all said the same thing. I ended up not using the frosting because no one liked the flavor. They liked the cupcakes but didn’t love them. I had such high hopes! Your pictures are beautiful though. I will have to keep looking for a chocolate cupcake and frosting recipe that I love.
Hi Donna. I’m sorry to hear you were disappointed with this recipe. These cupcakes are very sweet, so I’m surprised they tasted bitter. I’ve included two links for different chocolate cupcake recipes, in case you’d like to check them out 🙂 xoxo
http://bakerbynature.com/super-decadent-chocolate-cupcakes/
http://bakerbynature.com/greek-yogurt-chocolate-fudge-cupcakes/
Hi! These look delicious! Could you please specify how many GRAMS of butter since some bars have different size? Huge thanks!
Hi Ledy. According to a quick google search, 1 stick (or 1/2 cup) of butter is equal to 4 ounces, or 113 grams. I hope this helps 🙂
I don’t know what I did wrong! My cupcakes turned out very flat. This always happens and I don’t know why
Same here. They dont even look like cupcakes…
Hi Sarah. I’ve posted some tips in the comment below that may help!
Hi Sophie. I’m sorry to hear your cupcakes sank! The main reasons cupcakes deflate are: 1) Over-beating the batter. Over-beating allows too much air into the batter. The air collapses when the cupcakes bake, along with the cupcakes or incorrect oven temperature. If your oven temperature is too high, it can cause the cupcake to rise too rapidly. I suggest using an oven thermometer if you don’t already own one. I hope these tips help!
Mine deflated as well, is there any reason why that could’ve happened? Other than that I loved these!!
Hi Nikki. So sorry to hear your cupcakes sank! The main reasons cupcakes deflate are: 1) Over-beating the batter. Over-beating allows too much air into the batter. The air collapses when the cupcakes bake, along with the cupcakes or incorrect oven temperature. If your oven temperature is too high, it can cause the cupcake to rise too rapidly. I suggest using an oven thermometer if you don’t already own one. I hope this helps!
Mine also sank ! Loved the taste though . Thinking of adding a tad bit(1/2 tsp) more baking powder so it may rise better? Would this work
Hi Prisha. I’m sorry to hear they sank! There are a few reasons this could have happened, including but not limited to: over mixing the batter, opening the oven door while the cupcakes were baking, and/or using expired baking powder or baking soda. I wouldn’t suggest using more baking powder as it will likely cause an unpleasant taste.
Looks great ! however instead of whisking the eggs , yolk and flour can we use a stand mixer to beat these ingredients together ?
Hi Tara. You can use a stand mixer but you’d still need to follow the order of the recipe and separately combine ingredients when called for.
OMG. The cupcakes are so delicious. I use this chocolate cupcake recipe for a s’mores cupcake. I used graham crackers at the bottom and marshmallow frosting. This chocolate cupcake recipe was perfect for the s’mores cupcake. This is by far the best chocolate dessert I made in a long time
Yay! So happy you enjoyed them, Ariel!
On pinterest the recipe it’s listed as vegetarian. Do you have a vegetarian version?
These cupcakes are perfect and delightfully simple to make! The only thing wrong here is that I do not have any milk to wash it down! Must get the the rest of the batch packaged up before they disappear…
I made these over the weekend for a family get-together and had to come back and say that they are phenomenal! I followed the recipe exactly as written and they turned out perfectly. They were a huge hit with everyone and my sister made me give her the recipe. Thanks for the perfect chocolate cupcakes!!
I am about take this today. I’m making a cake though. I really hope this works out since they won’t be cupcakes. …
First off the cake is really, REALY good! By far the best chocolate cup cakes I’ve made thus far. A few questions. P.s. Icing flavor is amazing. Okay so back to the main question. So recap real quick what I did. First of all I used the substitute for buttermilk because my 6 year old and I wanted chocolate cake and wanted it NOW so we made the lemon juice and milk combo to acquire the “buttermilk” which worked. I was curious what is the Reasoning/chemistry behind using hot water at the end when making the batter? Secondly and lastly; So I didn’t follow the directions exact when it came to the iCing. I was in a hurry I have a 9 month old that was ready to be fed and put to bed so I figured what the heck let me throw all of this in and have my stand mixer do the work and I did. Surprisingly and although I’m not disappointed We’ve actually enjoyed the boo-boo. It’s more of a paste that can be molded So we are having fun with that. But why did it turn into a paste? Was it because I just threw all the ingredients in all at the same time??
Thanks!
Krystal Belle
Rich and decadent cupcakes made better by the buttercream frosting. I did have to double the amount of buttermilk in the frosting. DH wanted chocolate buttermilk cupcakes for his birthday today and I had not baked cupcakes in ages but they turned out perfect. He’s going to freeze half of the batch for when he needs a chocolate fix.