Occasionally, you’ll see a blogger write in that “real” life – in some form – got in the way of blogging and interrupted their flow. I have to say that I, too, recently had that very same conflict and. as a result, my posting schedule was interrupted. I had a busy couple of weeks and, to cap it all off, it was my birthday. I don’t apologize for that last bit, but I do apologize to everyone who enjoys visiting my blog as much as I enjoy writing it. I’ll try to get back on a more regular posting schedule.
But first, here are some cupcakes that I made in honor of my birthday. Don’t worry – I had a “real” cake, too, and I suspect that I may yet have another cake before the week is up. This is just something quick that I through together, taking the very easy eggless chocolate cake and making it a little bit richer by using buttermilk in place of milk and melted butter in place of oil. They’re quite chocolaty, but they are also light and moist. I think that the buttermilk and butter make them have a little more depth than the recipe with oil, but they are both excellent. I think that this serves as a good example of how some substitutions can be made in recipes and still produce good results. You do, however, have to take into account the properties of the things you are substituting. In this case, I reduced the amount of vinegar in the mix because the buttermilk is acidic.
For the cake in the picture, I used lightly sweetened whipped cream as a “frosting.”
But my favorite part was blowing out the candle.
One-Bowl Buttermilk Chocolate Cupcakes
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup butter, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking soda and salt.
Pour in the rest of the ingredients (it’s helpful to have the buttermilk at about room temperature) and stir until just combined.
Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean.
Cool completely on a wire rack before frosting.
JoeOctober 14, 2006
Happy Belated Birthday Nic!
SantosOctober 14, 2006
happy birthday, nic! may you have many more sweet things grace your table and sweet wishes fulfilled in the future.
Precious MomentsOctober 15, 2006
Happy Birthday Nic, May all your dreams come true.
KalynOctober 15, 2006
Hope you had a great birthday. Keep on celebrating, the blogging can wait!
LaniOctober 15, 2006
I’m a long time lurker of your blog. I can’t help but post my belated birtdday greetings for you. I wish you all the best in life.
Thanks for sharing.
BrilynnOctober 15, 2006
Happy Birthday! And happy cake eating!
PennyLaneOctober 15, 2006
happy belated birthday, Nic. Agree with Kalyn, blogging can always wait!
CathyOctober 15, 2006
Happy birthday nic! Looks like we get the present though – this recipe sounds wonderful!
LaurenOctober 15, 2006
so yummy – i’m such a fan of the butter instead of oil and buttermilk… yeeees. happy birthday!!
BakingfreakOctober 15, 2006
Happy happy Birthday!
StephanieOctober 15, 2006
Happy belated birthday!!! Hope you took a little time for you.
McAuliflowerOctober 15, 2006
Fun recipe! The lack of eggs is interesting.
Glad to see you haven’t expired 😉
CyndiOctober 15, 2006
Happy Belated birthday, Nic. Sure wish I could enjoy those cupcakes, too!
mooncrazyOctober 15, 2006
Happy Birthday and thanks for the recipe. I just happen to have some buttermilk left from another recipe and I was wondering what to do, hate to waste.
My SpaceOctober 15, 2006
Happy Birthday Nic!
NicOctober 16, 2006
Thanks, everyone! You’re all just too kind. I wish I could have shared the cupcakes – and not just the recipe.
JulieOctober 16, 2006
No worries about the posting. You’re worth the wait! Happy Birthday. Thanks for talking about substitutions in baking. I like learning about that.
TokyoastrogirlOctober 16, 2006
Happy birthday Nic. Thank you for your many recipes, beautiful photos and lots of inspiration.
Laura RebeccaOctober 16, 2006
Happy Birthday! The cupcakes look delicious!
DebbieOctober 16, 2006
Happy Birthday! 🙂 I made some cupcakes like this the other day and they don’t look half as good as yours do. I must not be whipping my cream cheese enough, how do you get the topping so fluffy? 🙂
BronOctober 17, 2006
Happy belated Birthday Nic, the cupcakes look super!
HeleneOctober 19, 2006
Happy belated birthday! Delicious cupcakes!
AnnaOctober 19, 2006
happy belated birthday. i made these cupcakes and they were great and so easy. i didn’t have buttermilk and just used a little half and half and reg. milk. still worked, still good. thanks!
LoriOctober 25, 2006
Oh Nic, that cupcake is just adorable! I wouldn’t mind blowing out a candle on my cupcake birthday cake next year. I hope your birthday was sweet and happy.
SophiaSeptember 29, 2007
I decorated mine with m&ms on top and everybody loved them!
WendyMarch 24, 2008
I made these last week but they did not turn out well. I used oil instead of butter because I need to keep them in the fridge after topping them with whipped cream. Also I made buttermilk by adding distilled vinegar to milk.
I’m not sure what went wrong, the cupcakes turned out rather hard and dry.
x3bakingOctober 6, 2010
I made them and they turned out fabulous! http://x3baking.blogspot.com/2010/10/one-bowl-buttermilk-cupcakes.html Thank you for the recipe, it’s a keeper.
BrezaJanuary 30, 2011
I tried MANY recipes for chocolate cupcakes, with chocolate, cacao, water, milk, buttermilk etc etc… I finally found this recipe and made it several times (with sugar cut in half and colza oil in stead of butter) with various frostings with great succes but yesterday I made it with just one egg added to your recipe and they were heavenly…!
I decided to fill them with a soft white cheese and chocolate ganache and from the 18 I made, I had one left 🙂
thank you very much for sharing all this…
ishaJuly 1, 2014
hi BREZA!! can you share your recipe with the variation..it sounds really nice with the filling.thanks!