Chocolate Buttermilk Cupcakes
By Annemarie Maitri - Winter 2017 Issue
Cupcakes were invented in the U.S. and gained popularity in the 19th century as a kitchen revolution of sorts, with their shorter baking times and use of volume measurements instead of weight.
Recipe Detail Serves: 24 20 minutes Prep Time, 20 minutes Cook Time
Heat oven to 350 degrees.
Sift together flour, cocoa, baking powder and salt into a large bowl.
Cream butter and sugars until soft, light and fluffy. Beat in eggs, being careful not to over-mix them. Add vanilla.
Alternate adding the flour/cocoa mixture and buttermilk, ending with dry mix. Scrape down sides and ensure all is incorporated and smooth.
Transfer to prepared muffin tins with a rounded scoop, filling cups threequarters full. Bake for 20 to 22 minutes, until tops are slightly tacky to touch. Allow to cool before frosting.