Chocolate Buttermilk Cupcakes with Style
A tasty and indulgent treat for the most serious of chocolate cravings, Chocolate Buttermilk Cupcakes with Style.
Ingredients
- ¾ cup all-purpose flour (spooned and leveled)
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ 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
- ½ 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.
Instructions
- 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.
- Enjoy!
- Makes 12 Cupcakes
Notes
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.
