Rêveuse Recipe: The Best Chocolate Buttermilk Cupcakes

Rêveuse Recipe: The Best Chocolate Buttermilk Cupcakes

Happy start to the week! Another week has just past and our weekly baking rituals continue in the Rêveuse kitchen. This time we were craving some chocolatey treats to top off a long and tiring working week. We've tried many chocolate cupcake recipes that have been a little on the sweet side, so we tried this recipe which we found hit the spot; not too sweet, moist and light with a rich cocoa flavour. To compliment this, we also created a chocolate buttermilk icing which you can see below. Let us know if you also try this recipe, we would love to know your thoughts!

 Recipe inspired by stayathomechef

For the cake
1 1/2 cup of plain flour
1 1/2 granulated sugar
3/4 cup cocoa powder
3/4 baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup buttermilk
3/4 warm water
1/4 vegetable oil
1 tsp vanilla extract

For the frosting
1/2 cup unsalted butter
1/4 cup cocoa powder 
1 cup powdered sugar
1 1/2 tbsp buttermilk
1 tsp vanilla extract

SERVES: 12 cupcakes
DURATION: 1 hour

Preheat the oven to 180°C. Get your pan ready with cupcakes holders in a cupcake tin.

Mix together the flour. sugar, cocoa, salt, baking soda and powder in a bowl until it's all incorporated together using an electric mixer.

Add in the eggs, buttermilk, warm water, oil and vanilla and beat for a few minutes until the texture is smooth.

Divide the mixture into the cupcake holders and bake for 35 minutes. When it is ready, place on a wire rack to cool. Meanwhile, make the frosting by dicing the unsalted butter into cubes and whipping it for about 5 minutes until light in consistency. Add in the cocoa powder and sugar and mix until smooth. Next, add in the vanilla extract and mix for another two minutes. If the consistency is too dry, add in a bit of buttermilk. If the consistency is too wet, add in more icing sugar and cocoa powder. Once the cupcakes are cooled, spread the frosting on top of the cakes and enjoy.

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