Buttermilk cupcakes

Buttermilk makes these chocolate cupcakes extra moist

So rich, so moist, so heavenly. It took only one bite to realize these cupcakes were so decadent they didn’t require frosting. In fact, sweet icing would have ruined the somewhat sour flavor that Bulgarian buttermilk (old recipe style) lent to this recipe. I don’t enjoy sickeningly sweet desserts, so this cupcake will always rate high on my list of satisfying chocolate treats.

A recipe for chocolate cake was adapted for the cupcakes. In place of milk I added buttermilk and two more eggs than the original recipe called for. 

You may want to include icing, but for me, these are just fine as they are. Chocolate goodness.

Chocolate Buttermilk Cupcakes

2 cups sugar

1 3/4 cups all-purpose flour

1 cup cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt 

4 eggs

1 cup Bulgarian old style buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat oven to 350 degree. Line muffin cups with paper cups or cupcake liners. Mix dry ingredients together; then add liquid. Beat with electric mixer about 2 minutes. Fill cupcakes 2/3 full and bake for about 28 minutes or until toothpick inserted in cupcake comes out clean. 

Servings: 24

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Posted by admin on Jul 13 2010. Filed under Sweet Tooth. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry