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Chocolate Buttermilk Cupcakes

  • juliearnan1
  • 1 day ago
  • 1 min read

Ingredients

For the batter

  • 3/4 c unsweetened cocoa powder

  • 1 1/2 c all-purpose flour

  • 1 1/2 c sugar

  • 1 1/2 tsp baking soda

  • 3/4 tsp baking powder

  • 3/4 tsp salt

  • 2 large eggs

  • 3/4 c warm water

  • 3/4 c buttermilk

  • 3 TB oil

  • 1 tsp vanilla extract

For the glaze

  • 2/3 c heavy cream

  • 4 oz bittersweet chocolate, chopped finely

  • 1 TB corn syrup


Directions

  1. Preheat oven to 350ºF. Line a standard muffin tin with paper liner and set aside.

  2. Sift together the dry ingredients in a large bowl. Add wet ingredients and mix until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl.

  3. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back with touched -- about 20 minutes. Transfer to wire rack and let cool completely.

  4. For the glaze, heat cream over medium heat. Place chocolate and corn syrup in a bowl and pour cream over top. Stir until melted. Cool until good dipping consistency and dip cupcakes in upside down. Let icing set for awhile.


Alternately, frost with salted peanut butter frosting.

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