Buttermilk Cupcakes with Chocolate Icing

Recipe courtesy The Neelys

Show: Down Home with the NeelysEpisode: If Pat's a Good Boy: Pat's Favorites

Rated: 4 stars out of 5Rate itRead users' reviews (59)

RECIPE
COMMENTS & REVIEWS(59)

Cook Time:
20 min
Level:
Easy
Yield:
12 cupcakes

Times:

Prep: 15 min
Inactive Prep: 15 min
Cook: 20 min
Total:: 50 min

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Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 large yolks
1 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup buttermilk

Chocolate Cream Cheese Frosting:

1 stick butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar, sifted
4 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
Special equipment: 12 muffin cups

Directions

Preheat oven to 350 degrees F.

Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.

In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.

Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.

Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.

For the frosting:

Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

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Comments & Reviews

recipe Buttermilk Cupcakes with Chocolate Icing
Miasha Santa Rosa, CA 02-04-2010
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Ummmm....
Rated: 4 stars out of 5

I made these cupcakes for my husband but he was on a diet. He passed by the kitchen and couldn't resist. He broke down and... ate one...and another...and another. Put it this way, I didn't even have a chance to eat one so I have no idea what it tasted like. It must have been really good. Read more
recipe Buttermilk Cupcakes with Chocolate Icing
Kristen Mason, MI 01-13-2010
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Loved the Cupcake Did Not Love the Frosting
Rated: 4 stars out of 5

The cupcakes turned out to be delicious but the cream cheese frosting was a bit much. I think I would have preferred a more... simple chocolate frosting.Read more
recipe Buttermilk Cupcakes with Chocolate Icing
Kim Crofton, KY 10-14-2009
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Needs to be eaten right away
Rated: 3 stars out of 5

We really like the taste but they need to be eaten right away or store the frosting in the fridge and ice as needed.
recipe Buttermilk Cupcakes with Chocolate Icing
Lara Sarasota, FL 09-27-2009
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easy and decadent!
Rated: 5 stars out of 5

I have NEVER baked anything from scratch and managed to make these without a single hitch! My husband and I both agree the... cupcakes are absolutely delicious. What I love the most is that the cake part is not too sweet since the frosting is sweet enough. The buttermilk and chocolate really complement each other. I would definitely recommend baking these babies!Read more
recipe Buttermilk Cupcakes with Chocolate Icing
Tammi San Mateo, CA 09-07-2009
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Buttermilk Cupcakes with Chocolate Icing
Rated: 4 stars out of 5

I made these yesterday and took alot of the reviews posted into consideration. I made sure to sift my flour and I beat the... eggs til they were smooth and fluffy. The cupcake turned out more like a sponge cake, not dense at all. I did add a teaspoon of orange extract, just because I love the flavor (and I added it to the frosting as well, as chocolate and orange go very nicely together). I will agree, though, that the cupcakes are definitely greasy, so I should have used 2-3 cupcakes holders, or my sister suggested using the metal/metallic holder so that the butter wouldn't seep through). All in all, this was a great cupcake, and I rarely bake :) Looking forward to trying a lot more of the Neeley's recipes.Read more
recipe Buttermilk Cupcakes with Chocolate Icing
Alison Cumming , GA 08-30-2009
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tasty little cupcake
Rated: 5 stars out of 5

I had no problem with this cupcake being too dense and it was nothing like cornbread but soft and light like a cupcake... should be. My guess is that the folks that had course, dry cupcakes, didn't mix their batter correctly or possibly didn't sift their flour. I sifted my flour, used a super fine sugar and beat my eggs till they were pale yellow and very light and almost fluffy before adding my dry ingredients. I think that made a difference in texture. While this is quite a tasty little cupcake, I think I will try them with 1/4 cup less butter next time because they were on the greasy side. I'll let you know how that turned out. I do recommend trying this recipe!Read more