Chocolate Buttermilk Cupcakes
Cupcakes present themselves as their own personal celebration! Every bite is a party filled with rich chocolate decadence.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
All Recipes, Cakes & Cupcakes,
What you need:
- For the cupcake batter:
- 2 ½ cups cake flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- pinch of salt
- 8 oz (16 Tbs) Lurpak® Unsalted Imported Butter
- 2 ¼ cups sugar
- 2 eggs
- 2 cups buttermilk
- 1 teaspoon vanilla
- For the frosting:
- 1 cup heavy cream
- 4 oz (8 Tbs) Lurpak® Unsalted Imported Butter
- 1½ cups sugar
- 6 oz unsweetened chocolate, finely chopped
- 1 tablespoon vanilla
- Tools:
- (2) 12-cup jumbo cupcake pans
What to do:
Make cupcakes:
- Preheat oven to 350°F. Line 24 jumbo muffin cups with paper liners.
- Combine flour, cocoa, baking soda, and salt; set aside.
- With an electric mixer on medium speed, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating until incorporated after each addition. Lower speed and add flour in three batches, alternating each addition with buttermilk and vanilla. Scrape down sides as necessary.
- Divide batter between muffin cups and bake for 20 minutes. Cool completely.
Make frosting:
- Bring heavy cream, butter, and sugar to a boil. Reduce heat and simmer until sugar dissolves. Remove from heat and add chocolate and vanilla; stir until chocolate melts. Refrigerate for one hour.
- Beat frosting for several minutes until it is a spreadable consistency. Frost cupcakes.
An 8-oz package of Lurpak®® Imported Butter = 1 cup (16 Tbs) or 2 sticks.
