Buttermilk Chocolate Cupcakes with Toffee Frosting

The cupcake batter for these Chocolate Buttermilk Cupcakes with Toffee Frosting is a real winner. It’s a great cupcake recipe to have and would taste great with any frosting.

The key to this cupcake batter  is the buttermilk. It makes the cupcakes wonderfully moist and tender.

Tips For Making Buttermilk Chocolate Cupcakes with Toffee Frosting

• Only fill the cupcake liners halfway. Any more and they will be too full which will either result in the cupcakes sinking in the middle or you will have big mushroom tops.
• I use alot of buttermilk for everything form Buttermilk Pancakes to Buttermilk Pie. But if you don’t have any you can make an easy buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a glass measuring cup and then adding milk to the 1 cup line. Let sit 5 minutes before using.
• You can also freeze buttermilk in ice cube trays if you have some that will go bad before you have a chance to use it.

Measure The Flour Correctly

Be sure to measure the flour correctly so that the cupcakes turn out moist and not dry. First fluff the flour some up in the bag or container. Then gently scoop it with a large spoon into a dry measuring cup. Overfill slightly and run the back of a knife across the top to get rid of the excess.

Storage

Store cupcakes at room temperature in an airtight container for 4 days.

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