Chocolate Buttermilk Cupcakes...

The other day, I had a cupcake that tasted exactly like buttermilk pancakes. The cupcake in question was intended to be a caramel apple cupcake, so the buttermilk pancake taste was unintentional, yet pleasant. It sent me on a search however, for the perfect buttermilk pancake cupcake. My search sent me to this amazing site called Honey & Jam, which I am now absolutely in love with... take a look at her gorgeous photos, here.

Chocolate Buttermilk Cupcakes with Mint Infused Whipped Cream
Cupcakes adapted from Martha Stewart
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 1/2 tablespoons unsweetened cocoa powder
  • 3 tablespoons unsalted butter, melted
  • 7 tablespoons buttermilk
  • 1 large egg
  • 1 large egg white


  • Preheat oven to 350 degrees. Line 12-cup muffin tin with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
  • With an electric mixer, combine cocoa and 5 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
  • Scoop batter into prepared tin. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
  • Top with whipped cream, recipe below

Mint Infused Whipped Cream
  • 2 cups heavy whipping cream
  • 3-4 sprigs, fresh mint (i used sweet mint, you could use spearmint, peppermint, chocolate mint, etc)
  • 2-3 tablespoons powdered sugar (more if you like it sweeter)


  • Crush mint leaves a bit, then place in a medium sized bowl, pour heavy cream over. Cover the bowl with plastic wrap and refrigerate 6 hours to overnight (i refrigerated for about 5 hours, and while the cream was minty, it wasn’t nearly minty enough. I’d recommend keeping it in the fridge overnight.)
  • Remove mint from heavy cream, add powdered sugar and by hand or using an electric mixer, whip until soft peaks form.
{recipe/photos via honey & jam}



betty said...

Can't wait to try them, I bet they were really fresh because of that mint cream. I need to tell you that I have like a HUGE to-do list (mostly with your recipes)


Lisa said...

One word: yummy! The photos are beautiful and make me want to run to the kitchen immediately. Probably a bad idea since it's almost 10pm over here.

Love, Lisa

Anonymous said...

Looks so yummy with the mint



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