Chocolate Buttermilk Cupcakes

Recipe by Cook's Hideout

Bake-a-thon 2014: Day 7 Bake of the Day: Chocolate Buttermilk Cupcakes Did you know that today is 'National Cupcake Day'. I planned to post another dish today, but then I saw that today is National Cupcake day on my daughter's school calender and I didn't want to miss this opportunity to celebrate the delicious cupcakes. I had buttermilk in the fridge and wanted to make something with it. A quick search on King Arthur Flour site landed me on this Peppermint Fudge Cupcakes recipe. We are not big mint fans, so I skipped it and so these are just regular...

Ingredients

• 1 cup all purpose flour
• 1 cup sugar
• (1.25l) fish stock
• (1.25l) fish stock (powder - (optional, but highly recommended))
• (1.25l) fish stock
• 6 tbsp unsalted butter
• (1.25l) fish stock (Dutch Processed powder)
• (1.25l) fish stock (Hot)
• 3 tbsp buttermilk
• 1 egg (- large (I used 1tbsp egg replacer whisked with 3tbsp water))
• (1.25l) fish stock

Method

1. Preheat oven 350°F. Line a muffin or cupcake pan with paper liners and lightly spray them with cooking spray.
2. In a mixing bowl, combine all purpose flour, sugar, baking soda, espresso powder and salt. Mix well and set aside.
3. Melt butter and cool for a few minutes. Then stir in cocoa powder and hot water. Mix until smooth.
4. In a measuring cup, combine buttermilk, egg (replacer mixture) and vanilla extract.
5. Add the cocoa mixture and the buttermilk mixture to the flour and mix until combined.
6. Pour about ¼cup of batter into each cup. Bake for 23~25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and cool on a rack.

View the recipe instructions at Cook's Hideout