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Chocolate Buttermilk Cupcakes with Vanilla Buttercream

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Level: Easy

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Description

Perfect for a summer picnic.

Ingredients

  • FOR THE CUPCAKES:
  • 6 ounces, weight Unsweetened Chocolate
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 2 sticks Butter, Softened
  • 1 cup Brown Sugar, Firmly Packed
  • 1 cup Sugar
  • ¼ cups Sour Cream
  • 4 whole Eggs
  • 1 cup Buttermilk
  • 1 teaspoon Pure Vanilla Extract
  • FOR THE BUTTERCREAM:
  • 3 sticks Butter, Softened
  • 4-½ cups Powdered Sugar
  • ¼ cups Butter Flavored Shortening
  • 1 Tablespoon Milk
  • 3 teaspoons Pure Vanilla Extract
  • 1 Tablespoon Green Food Coloring

Preparation

Preheat oven to 325 F. Prepare two 12-count cupcake pans by lining them with paper liners.

Melt chocolate in the top of a double boiler (with simmering water in the bottom part of the double boiler), stirring occasionally. Once it’s smooth remove the bowl from the heat, and let chocolate cool for 5 to 10 minutes.

In a medium sized bowl sift together flour and baking soda, set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together until smooth. Add the sour cream then mix in the eggs one at a time, beating well after each addition. Add buttermilk, vanilla extract and melted chocolate and mix to thoroughly combine. Add the dry ingredients in thirds, mixing well after each addition.

Using a medium sized ice cream scoop fill prepared pans with one full scoop each. Bake 15 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove pan from the oven and set on a rack to cool.

For the buttercream:

In the clean bowl of a stand mixer fitted with a paddle attachment beat together butter, powdered sugar, shortening, milk and vanilla. Blend until smooth and creamy. Add food coloring as desired and mix until color is consistent throughout.

Pipe or spread frosting onto the cooled cupcakes.

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