Buttermilk Chocolate Cupcakes with Buttercream Icing

Recently, every weekend, the weather has not been very nice. It has been rainy and cold. I thought the best way to occupy myself on a cold day is to bake. My theory is that the warm oven keeps the house warm, the cake satisfies my sugar fix and I get to do something that I love.

My latest recipe that I am addicted to is baking Buttermilk Chocolate Cupcakes. The recipe is adapted from the Buttermilk Chocolate Cake recipe that I had posted previously and is the most easiest recipe I have ever followed.

The reason I decided to change this recipe into cupcakes, was because I was sick of waiting for the cake to bake and cupcakes are faster to cook. I feel that this recipe tastes better in cupcake form.

The main change to the recipe when you make them into cupcakes, is the cooking time. I cook the cupcakes for 15-20 minutes at 150 degrees Celsius. I also ensure I fill 3/4 of the cupcake case with the cake  mixture, because if you put too much cake mixture into the cupcakes cases, they will overflow when they are baked. The recipe makes approximately 12 cupcakes.

The Buttermilk Chocolate Cupcakes taste better than when baked as cupcakes. The Buttermilk Cupcakes are so moist and delicious.

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For the icing, I have been practising piping icing and I have managed to find a technique that works for me. I used the icing recipe that I have posted before and started using the disposable piping bags instead of reusable piping bags.

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Other additions that I have recently added to the recipe include chocolate flakes, desiccated coconut and pieces of chocolate. All these additions have worked well.

I believe that if anyone is looking to bake cupcakes, this recipe is so simple to make. The addition of Buttermilk, makes the cupcakes taste so super moist and delicious. Try this recipe and let me know what you think.

Buttermilk Chocolate Cake Recipe:

100gms of Butter
3/4 cup of Caster Sugar
1 and 3/4 cups of Sifted Self Raising Flour
1/2 Teaspoon of Vanilla Essence
1 Egg
1 cup of Buttermilk
1/4 cup of cocoa

Method:

Preheat fan forced oven to 150 degrees Celsius
Melt Butter in the microwave for 35 seconds.
Add Caster Sugar and mix the ingredients thoroughly together with a wooden spoon.
Add Vanilla Essence and Egg and mix the ingredients together.
Add sifted Self Raising Flour, Buttermilk and cocoa powder.
Mix combined ingredients together.
Put ¾ of the mixture into cupcake cases
Bake cupcakes for 15-20 minutes at 150 degrees Celsius.

Icing:

125gms Butter (a room temperature or melted in the microwave for 30 seconds)
1 and 1/2 cups of sifted Icing Sugar Mixture
1  tbs of Milk (depending on how smooth you want the icing to be)
1/4 cup of cocoa powder
Mix the Butter and sifted Icing Sugar mixture together. Add milk and then mix on low speed with a mixer. Then add cocoa powder and mix the ingredients together on low speed with a mixer

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One thought on “Buttermilk Chocolate Cupcakes with Buttercream Icing

  1. Tina @ bitemeshowme says:

    I prefer cupcakes because they def cook much faster! Hahah and less chance of them drying out. You’re def improving on the piping! In a couple weeks (with you’re constant baking) you’re gonna have it down pat and you’re going to have to teach me 😉

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