Back to Frosted Chocolate-Buttermilk Cupcakes
All Reviews for Frosted Chocolate-Buttermilk Cupcakes
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 12
0106_edf_CupcakesHYT.jpg
Ingredients
Ingredient Checklist
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
Light Cream-Cheese Icing
Candy decorations (optional)
Cook's Notes
To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 12
0106_edf_CupcakesHYT.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 12
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 12
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes 12
Makes 12
0106_edf_CupcakesHYT.jpg
0106_edf_CupcakesHYT.jpg
Ingredients
Ingredients
- 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
- Light Cream-Cheese Icing
- Candy decorations (optional)
Directions
Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.
Cook's Notes
To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips.
Cook’s Notes
To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips.
Reviews (22)
Add Rating & Review
283 Ratings
5 star values:
115
4 star values:
83
3 star values:
46
2 star values:
30
1 star values:
9
Load More Reviews
Reviews (22)
Add Rating & Review
283 Ratings
5 star values:
115
4 star values:
83
3 star values:
46
2 star values:
30
1 star values:
9
Add Rating & Review
283 Ratings
5 star values:
115
4 star values:
83
3 star values:
46
2 star values:
30
1 star values:
9
283 Ratings
5 star values:
115
4 star values:
83
3 star values:
46
2 star values:
30
1 star values:
9
283 Ratings
5 star values:
115
4 star values:
83
3 star values:
46
2 star values:
30
1 star values:
9
- 5 star values:
- 115
- 4 star values:
- 83
- 3 star values:
- 46
- 2 star values:
- 30
- 1 star values:
- 9
Martha Stewart Member
Rating: Unrated
05/08/2010
My bunch loves these cup cakes. I even have a grandson that isn't big on cakes and sweet baked good but he loves these cupcakes. It is good knowing I can make a sweet that is a little healthier.
Martha Stewart Member
Rating: Unrated
04/17/2010
I wasn't overwhelmed by this recipe. I guess it's ok for low fat but I probably wouldn't make these again.
Martha Stewart Member
Rating: Unrated
12/22/2009
Hi.. how come when I baked this the top of my cupcake is hard. I followed every step in this recipe. I don't know what went wrong. Although I changed the oven temperature from 350 degrees to 175 celcius. Help!
Martha Stewart Member
Rating: Unrated
02/15/2009
These cupcakes are killer w/ some minor changes: Add 6 Tbsp of oil w/butter and during cocoa process, add dry choco pudding. This will keep the cupcakes extra moist and turn out extra chocolately!
Martha Stewart Member
Rating: Unrated
02/13/2009
I made these but instead of the cream-cheese icing , I used Martha's buttercream frosting - I got rave reviews from all my friends. I guess the buttercream defeats the purpose of making a "light" cupcake...but they were wonderful!
Martha Stewart Member
Rating: Unrated
06/19/2008
I made these last night and they were very good for a lower fat recipe. You may need more frosting if you follow the cream cheese recipe.
Martha Stewart Member
Rating: Unrated
05/10/2008
These are SO good and SO easy. They were a BIG hit in my church group from the kids and the adults. I frosted with real butter cream frosting, not the low-fat recipe - so that negated the light-ness, but super good
Martha Stewart Member
Rating: Unrated
05/01/2008
based on my calculations, without frosting - 126 calories, 4 grams of fat, 25 mg cholesterol, 158 mg sodium, 21 gram carb - 13 sugar, 2 protein.
Martha Stewart Member
Rating: Unrated
03/31/2008
Does anyone know what size ice cream scoop to use? They come in many different sizes in the cooking stores and I was just wondering which is the best for cupcakes.
Martha Stewart Member
Rating: Unrated
03/21/2008
Very easy to make and a healthier alternative to regular chocolate cupcakes. Using buttermilk is a brilliant idea and the cream cheese frosting makes them taste decadent, not health conscious.
Martha Stewart Member
Rating: Unrated
03/02/2008
For those on WW these are 4 pts for one and 7.5 pts for 2 (with frosting).
Martha Stewart Member
Rating: Unrated
02/12/2008
nice and yummy cupcakes ever
Martha Stewart Member
Rating: Unrated
02/05/2008
Great cupcake for SuperBowl Sunday. Among all the sweets, no one knew this one was light! This one's a definite TOUCHDOWN!
Martha Stewart Member
Rating: Unrated
02/05/2008
A perfect cupcake! I may never buy cupcakes from grocery store bakeries again. Even though the cocoa I used wasn't the dutch-process kind, these cupcakes were still quite tasty. Also, I used low-fat buttermilk. I piped on the "Swiss Meringue Buttercream for White Cupcakes", using the star tip on my pastry bag. A little more practice and they'll be bakery-beautiful! For now, who cares what they look like... YUM!!!
Martha Stewart Member
Rating: Unrated
02/02/2008
I too wish that the dietary facts are listed on all the recipes. I also used the dark unsweetened dutch processed cocoa powder for this reciped. Very good!
Martha Stewart Member
Rating: Unrated
02/01/2008
another really good place to go is sparkpeople.com where you can enter the ingredients to a recipe along with the number of servings and it calculates the nutritional information for you :)
Martha Stewart Member
Rating: Unrated
01/09/2008
FOR ALL YOU FAT-FOOD LOVERS, LIKE ME, GO TO THE BOOK STORE AND ASK THE CLERK FOR BOOKS ON COUNTING CALORIES, CARBS, ETC. AND COUNT FOR YOURSELF. BUT IT DOES TAKE PATIENCE ON YOUR PART. I LEARNED SO I KNOW YOU CAN. ANYONE CAN IF I CAN
Martha Stewart Member
Rating: Unrated
12/17/2007
These were very tasty! I also wish the dietary facts were available. I realize that they are low in fat but what about everything else? My kids loved them though, and I felt a little better about serving them since they weren't so fattening.
Martha Stewart Member
Rating: Unrated
12/14/2007
I would like to know the dietary facts of this recipe ??
Martha Stewart Member
Rating: Unrated
12/05/2007
These were really good - my nieces and nephews didnt even notice they were eating a lighter version dessert - they got the "can I have another one" good review!
Martha Stewart Member
Rating: Unrated
05/08/2010
My bunch loves these cup cakes. I even have a grandson that isn't big on cakes and sweet baked good but he loves these cupcakes. It is good knowing I can make a sweet that is a little healthier.
Rating: Unrated
Rating: Unrated
04/17/2010
I wasn't overwhelmed by this recipe. I guess it's ok for low fat but I probably wouldn't make these again.
Rating: Unrated
12/22/2009
Hi.. how come when I baked this the top of my cupcake is hard. I followed every step in this recipe. I don't know what went wrong. Although I changed the oven temperature from 350 degrees to 175 celcius. Help!
Rating: Unrated
02/15/2009
These cupcakes are killer w/ some minor changes: Add 6 Tbsp of oil w/butter and during cocoa process, add dry choco pudding. This will keep the cupcakes extra moist and turn out extra chocolately!
Rating: Unrated
02/13/2009
I made these but instead of the cream-cheese icing , I used Martha's buttercream frosting - I got rave reviews from all my friends. I guess the buttercream defeats the purpose of making a "light" cupcake...but they were wonderful!
Rating: Unrated
06/19/2008
I made these last night and they were very good for a lower fat recipe. You may need more frosting if you follow the cream cheese recipe.
Rating: Unrated
05/10/2008
These are SO good and SO easy. They were a BIG hit in my church group from the kids and the adults. I frosted with real butter cream frosting, not the low-fat recipe - so that negated the light-ness, but super good
Rating: Unrated
05/01/2008
based on my calculations, without frosting - 126 calories, 4 grams of fat, 25 mg cholesterol, 158 mg sodium, 21 gram carb - 13 sugar, 2 protein.
Rating: Unrated
03/31/2008
Does anyone know what size ice cream scoop to use? They come in many different sizes in the cooking stores and I was just wondering which is the best for cupcakes.
Rating: Unrated
03/21/2008
Very easy to make and a healthier alternative to regular chocolate cupcakes. Using buttermilk is a brilliant idea and the cream cheese frosting makes them taste decadent, not health conscious.
Rating: Unrated
03/02/2008
For those on WW these are 4 pts for one and 7.5 pts for 2 (with frosting).
Rating: Unrated
02/12/2008
nice and yummy cupcakes ever
Rating: Unrated
02/05/2008
Great cupcake for SuperBowl Sunday. Among all the sweets, no one knew this one was light! This one's a definite TOUCHDOWN!
A perfect cupcake! I may never buy cupcakes from grocery store bakeries again. Even though the cocoa I used wasn't the dutch-process kind, these cupcakes were still quite tasty. Also, I used low-fat buttermilk. I piped on the "Swiss Meringue Buttercream for White Cupcakes", using the star tip on my pastry bag. A little more practice and they'll be bakery-beautiful! For now, who cares what they look like... YUM!!!
Rating: Unrated
02/02/2008
I too wish that the dietary facts are listed on all the recipes. I also used the dark unsweetened dutch processed cocoa powder for this reciped. Very good!
Rating: Unrated
02/01/2008
another really good place to go is sparkpeople.com where you can enter the ingredients to a recipe along with the number of servings and it calculates the nutritional information for you :)
Rating: Unrated
01/09/2008
FOR ALL YOU FAT-FOOD LOVERS, LIKE ME, GO TO THE BOOK STORE AND ASK THE CLERK FOR BOOKS ON COUNTING CALORIES, CARBS, ETC. AND COUNT FOR YOURSELF. BUT IT DOES TAKE PATIENCE ON YOUR PART. I LEARNED SO I KNOW YOU CAN. ANYONE CAN IF I CAN
Rating: Unrated
12/17/2007
These were very tasty! I also wish the dietary facts were available. I realize that they are low in fat but what about everything else? My kids loved them though, and I felt a little better about serving them since they weren't so fattening.
Rating: Unrated
12/14/2007
I would like to know the dietary facts of this recipe ??
Rating: Unrated
12/05/2007
These were really good - my nieces and nephews didnt even notice they were eating a lighter version dessert - they got the "can I have another one" good review!
All Reviews for Frosted Chocolate-Buttermilk Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Frosted Chocolate-Buttermilk Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
