Monday, February 28, 2011

The Chocolate Cupcakes From Heaven

Since I have signed up as a consultant with Shelf Reliance I have been trying out some of the recipes on their site.  I tried their Buttermilk Cupcakes.  Let me tell you that these are the BEST chocolate cupcakes I have ever made!!  My kiddos actually at the cake instead of just licking off the icing.  They are so moist and good I made them two days in a row!  This recipe uses buttermilk made from powdered milk and powdered eggs, but you can use the regular kind too.  Take a look!

 I also tried a frosting recipe from their site and instead of using the toffee bits it called for I used Reeces Pieces.

Buttermilk Chocolate Cupcakes


  • 1⁄2 c butter, softened
  • 1 1⁄2 c THRIVE  white sugar
  • 2 THRIVE whole eggs, prepared
  • 1 t vanilla
  • 1 1⁄2 c THRIVE white flour
  • 1⁄2 c baking cocoa
  • 1⁄4 t THRIVE iodized salt
  • 1 t THRIVE baking soda
  • 1⁄2 c buttermilk  (one TBS of vinegar to one cup of milk for a substitute)
  • 1⁄2 c water 
If you don't have these THRIVE products yet, just contact me and we can take care of that!  Of course you can always substitute with what you have. :)


    * Preheat oven to 375 degrees.
    * In a mixing bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition, mix in vanilla.
    * In a small bowl, mix together buttermilk and water. Set aside.
    * In a separate bowl, combine flour, cocoa, baking soda, and salt. Add dry ingredients to creamed mixture, alternating with buttermilk mixture. Mix well.
    * Fill paper-lined muffin cups two-thirds full. Bake for 15-20 minutes or until a toothpick comes out clean.
    * Cool for 10-15 minutes on a wire rack.

    If you don't have the powdered eggs, just use 2 eggs, but the powdered eggs are part of what makes these so moist and fluffy!

    I am going to be hosting a tasting party at my house soon for you locals!  Be sure to leave a comment if you want to come!


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