Chocolate Buttermilk Cupcakes with Style
You know those days you need something a little bit more than off the shelf chocolate? Well, this should take care of that need in your life!
Chocolate Buttermilk Cupcakes with Style!
After a day of perusing anything chocolate kind of tempting recipes, I came across a Chocolate Buttermilk Cupcake recipe on dear ole’ Martha Stewart’s site and thought, “hmm, okay”.
So I set out to get the ingredients from my local grocery store, WHILE I WAS HUNGRY! Such a huge mistake, and I know better than to do such a thing. Still, I grabbed myself a bit of this and a bit of that and then after I left, not only did I have what was on my list, but I came out with an extra bag of nonsensical snacks. Don’t raise those eyebrows, I know I’m not the only one that’s done such a thing.
In the midst of those extras, I had managed to gather ale nuts and wavy potato chips. Well you can kind of see where that led to, toppings for my next chocolate indulgence!
In this recipe the only change I made to the Chocolate Buttermilk Cupcake recipe was that I threw in some ale nuts into the batter for added goodness (optional of course). You can also use your favorite recipe for a chocolate frosting, and I had intentions of making my own until I realized that I had zero cream in the house to pull it off. Thankfully the cupboards were not bare and I was able to use a premade chocolate frosting, which made this recipe even simpler.
One thing you may have noticed is that I am not using a standard sized muffin cup, they are free standing muffin top or mini cake paper cups that I found in the baking section of my local Walmart, but any standard size muffin cups will work perfectly.
There’s nothing better than the insanely brilliant combo of Sweet and Salty! … Nope, can’t think of any.
Chocolate Buttermilk Cupcakes with Style
A tasty and indulgent treat for the most serious of chocolate cravings, Chocolate Buttermilk Cupcakes with Style.
- 3/4 cup all-purpose flour, (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
- 3 tablespoons unsalted butter, melted
- 6 tablespoons buttermilk
- 1 large egg
- 1 large egg white
- 1/2 cup Ale Nuts, optional
Topping it off:
- Your favorite Chocolate Frosting, premade or homemade
- Wavy or Ruffled Potato Chips
- Ale Nuts
- Your favorite Caramel sauce for drizzling (I use Nestle's La Lechera Dulce De Leche, gently warmed. Caramel used as Ice Cream topping works great too.)
- Preheat oven to 350°F. Prepare a 12 cup or 6 cup muffin pan with paper liners.
- Using a large bowl, mix together the Flour, Sugar, Baking Powder, Baking Soda and Salt. If using Ale Nuts, you can add them in now. Set mixture aside.
- In another large bowl, mix together the Cocoa Powder with 3 Tablespoons of Hot Water until well combined and you have a thick paste.
- Now add the Butter, Buttermilk, Egg and Egg white and beat until well combined. Add in the flour mixture until all ingredients are well combined and smooth.
- Spoon batter into muffin cups filling no more than 2/3 full.
- Bake in the 350°F preheated oven for 20 minutes or until cake tester or toothpick inserted comes out clean.
- Cool cupcakes on cooling rack until completely cool before frosting.
- You can use your favorite Chocolate Frosting, homemade or store bought. Easiest if using an offset spatula or you can use the back of a spoon. Decorate with Potato Chips, Ale Nuts and a Drizzling of Caramel.
- Makes 12 Cupcakes
If not serving immediately, you can prepare up to the frosting stage and keep refrigerated, but wait to add in the Potato Chips and remaining toppings until ready to serve. The chips can end up losing their crunch if sitting in the frosting for too long. Also potato chips do not hold up well in the fridge as they tend to go stale in the damp cold.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.