Recipe by

Visit website

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...


10 regular

Total time

50 minutes






  • 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


  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.
  7. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now