Indulge in a sweet treat with these Chocolate Buttermilk Cupcakes topped with a swirl of homemade Cream Cheese Frosting. The cupcake recipe includes unsweetened cocoa powder and buttermilk and the frosting is a simple and delicious combination of butter, cream cheese, powdered sugar, and vanilla extract.
Preheat oven to 350°F. Line a muffin pan with cupcake liners and set aside.
In a small bowl, stir together water and cocoa powder until smooth with no 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.
Cream Cheese Frosting
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 until ready for use.
Notes
Lightly adapted from Red Velvet Cupcakes with Mascarpone Cream Cheese Icing, via Epicurious.