Buttermilk Chocolate Cake & Cupcakes

  • Yield : 24 small cupcakes
  • Servings : 24
  • Prep Time : 30m
  • Cook Time : 18m
  • Ready In : 1:20 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Added Sugar

  • Protein

  • Serving Size:

    1/12th recipe

Buttermilk Chocolate Cake & Cupcakes is a simple recipe for a moist, tender, chocolatey buttermilk chocolate cake or cupcakes. Small cupcakes have about 120 calories per cupcake and 240 calories for large cupcakes. Nutrition values are for 1/12 of cake unfrosted. Frosting can add 200 to 300 calories.

Instead of a sugar or whipped cream frosting you add a little sweetness by glazing your cake or cupcakes.

These buttermilk chocolate cupcakes have fewer calories than a chocolate donut (glazed or unglazed).

Typical serving size for cake is one-twelfed (1/12) of a cake equivalent to 3 small cupcakes.

Bake Times

24 small cupcakes – 15 to 18 minutes

12 large cupcakes – 20 to 25 minutes

9-inch round or square – 30 to 35 minutes

Bundt® or 13×19-inch – 45 – 50 minutes

Or until a wood toothpick or cake tester inserted in the center comes out clean.


Substitute regular milk or buttermilk powder for buttermilk. For best results use buttermilk or buttermilk powder. You can freeze leftover buttermilk for later use in biscuits, cakes, pancakes, and waffles. Buttermilk powder has a shelf life of several years and is more economical than buttermilk for occasional use. Most U.S. supermarkets sell cultured buttermilk a direct substitute for regular buttermilk.

Three tablespoons (15 g) of cocoa powder plus 1 tablespoon (12 g) shortening or 1 tbsp (15 ml) oil can be substituted for one ounce of baking chocolate.

Related Recipe

Chocolate Glaze


  • 4 oz. (113 g) unsweetened baking chocolate
  • 1/2 cup (96 g) shortening
  • 3/4 cup (180 ml) water
  • 2 cups (400 g) granulated sugar
  • 2 large eggs
  • 2 1/4 cups (300 g) all-purpose flour
  • 1/2 tsp. (2.5 ml) baking powder
  • 1 tsp. (5 ml) baking soda
  • 3/4 cup (180 ml) low fat buttermilk
  • 1 tsp. (5 ml) pure vanilla extract

Method of Preparation

Step 1

Melt chocolate and water using a double boiler, heavy sauce pan on low heat or in your microwave oven on medium power (60 to 70%). Do not let the chocolate boil. Set aside to cool.

Step 2

Preheat oven to 350°F (190°C).

Step 3

Combine flour, baking powder, and baking soda in a medium bowl using a whisk or fork.

Step 4

In a large mixing bowl or stand mixer bowl, cream shortening on medium speed. Gradually mix in sugar beating well. Add eggs one at a time beating well after each addition.

Step 5

Add cooled chocolate on medium speed until well combined. Add about one-third of the flour alternating with the buttermilk ending with flour mixture mixing on low speed until flour and milk are incorporate. Stir in vanilla.

Step 6

Divide batter between two 9-inch cake pans, a 9x13 inch baking pan, Bundt® pan, 12 or 24 lined muffin cups.

Step 7

Bake 9-in cake 30 to 35 minutes, 9x13 cake 40 to 45 minutes, Bundt® cake 45 to 50 minutes, and cupcakes 15 to 18 minutes or until a wood toothpick or cake tester inserted in the center comes out clean. For moist cake, do not over bake.

Step 8

Cool cakes on wire rack 10 to 15 minutes before removing from pan. Remove cupcakes immediately to prevent overcooking.

Step 9

Glaze if desired when cooled.