Chocolate Buttermilk Cupcakes

Photo Credit: Liren Baker, Kitchen Confidante

The question was posed: chocolate or flowers?

Neither, I quickly thought. "A card above all else!," was my answer.

I had dropped in on a Twitter chat the other day, hosted by a friend of mine, and the topic had moved swiftly to Valentine's Day. While it is true that I do love chocolate (perhaps a wee too much), and I do adore flowers (on holidays, perhaps more than the chocolate), the first thing I wish for is a card.

It doesn't even have to be a card, it can be a piece of paper, or even a napkin. I'll even take the back of a receipt. But if there are words of sincerity scribbled on there, that means more to me than anything else.

Which makes me wonder, why is it that every Valentine's Day I find myself compelled to bake some sinfully rich dessert, oozing with sweet chocolate?

I guess its because I'm a chocoholic.

You too? Well, perfect, because I made you some Chocolate Buttermilk Cupcakes.

I should take a step back here to warn you, this is not a chocolate cupcake that will send you to the depths of guilt for hijacking your well-played fitness resolutions because it's not that kind of cupcake. No, you won't be calling the dentist the next day because of the over-the-top sweetness triggering the nerves in your gums.

These are chocolate cupcakes that are perfect for saying "I love you," every day. Just sweet enough, just light enough. With plenty of allowance to slather on more sweetness, with say, cream cheese frosting. And sprinkles.

Chocolate Buttermilk Cupcakes

Yields 1 dozen cupcakes.

Ingredients :

• 1/4 cup water
• 3 1/2 tablespoons best quality unsweetened cocoa powder
• 1 cup unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 cups buttermilk
• 1 tablespoon distilled white vinegar

Method:

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.

In a small bowl, stir together water and cocoa powder until smooth with not lumps.In the bowl of an electric mixer, cream the butter and the sugar. Add the eggs, one at a time, mixing thoroughly with each addition. In a separate bowl, whisk together the two flours, salt, and baking soda. Add the vanilla to the buttermilk. Stir in the flour mixture, in two steps, alternating with the buttermilk mixture. Mix until just combined. Add the vinegar and beat into the mixture.

Distribute the batter in the muffin pan; an ice cream scoop helps to make sure it is evenly distributed. Place in oven and bake for about 22 minutes, or until an inserted toothpick comes out clean.

Remove cupcakes from pan and cool completely on a wire rack before frosting.

Lightly adapted from Red Velvet Cupcakes with Mascarpone Cream Cheese Icing, via Epicurious.

Cream Cheese Cheese Frosting

• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 1 lb powdered sugar
• 1 tsp vanilla

Mix/whisk together the butter and the cream cheese until fully incorporated. Slowly add the sugar in 1/2 cup increments, blending well. Whisk in the vanilla. Store in refrigerator till ready for use.

Happy Valentine's Day!

• Liren