Talks About Food

You can make this chocolate buttermilk cake as little cupcakes or as a normal cake, either way, this cake is moist and super chocolaty, it’s the kind of cake you want to eat with a tall glass of milk.

Chocolate Cupcakes

For the cupcakes:

• 1/2 cup cocoa powder
• 1 cup boiling water
• 3/4 cup brown sugar
• 1/2 cup buttermilk
• 2 tsp vanilla
• 4oz butter
• 1 1/4 cups sugar
• 1 1/4 cups all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 eggs

For the chocolate ganache:

• 10 oz semisweet chocolate, finely chopped
• 1 2/3 cups heavy cream

For the buttercream frosting (makes about 4 cups):

• 1 cup unsalted butter at room temperature
• 4 cups confectioner’s sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup heavy cream or whole milk
• 2oz bittersweet chocolate*

* Only needed if you’re making a chocolate version of the buttercream frosting

To make the cupcakes:

Line 12 muffin cups with paper liners. If you’re topping your cupcakes with the chocolate ganache, make sure to use the tall paper liners, so there’s room for the ganache. If you’re doing the buttercream frosting, then you can use the regular size liners.

Preheat oven to 350F.

Mix together cocoa powder and boiling water. Add brown sugar, followed by buttermilk and vanilla. Set aside to cool to room temperature.

Combine flour, baking soda, and salt. 

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mix on low until smooth. Scrape down the sides of the bowl as needed.

Alternate adding the cocoa mixture and dry mixture until thoroughly mixed.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes, until toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

To make the chocolate ganache:

Place the chopped chocolate in a bowl. Heat cream in a saucepan over medium heat, just to a boil. Pour hot cream over the chocolate. Let the mixture rest for 3 minutes, and then stir until chocolate is completely melted and ganache is very smooth. 

To make the buttercream frosting:

In a stand mixer fitted with the paddle attachement, cream the butter until very light in texture, 2 minutes. Add the sugar, vanilla extract, and salt and mix on low speed until blended. Increase the speed to medium and add the cream or milk in a thin stream. Increase the speed to high and whip the buttercream until very smooth and light. Adjust the consistency if necessary by adding a bit more sugar or cream/milk.

Make a chocolate version of the frosting by melting 2oz of bittersweet chocolate, let cool to room temperature and add to the creamed butter. Blend on medium speed before continuing with the above recipe.

To ice the cupcakes:

Once the cupcakes have completely cooled, use a ladle to top each cupcake with chocolate ganache or frost with icing. You can either spread the frosting on the cupcakes with a small spatula or use a piping bag.

I’m not much of a piper, so the frostings on my cupcakes looked a bit pathetic. I added the fruits and chopped roasted almond topping to dress these cupcakes up (and hide the ugly frostings underneath them), plus I thought the crunchiness would add a more interesting texture.

These cupcakes are best the day they are made, but can be covered and stored for a few days.

Read the story behind the recipe: My First Five.