Double Chocolate Cupcakes for Samuel's 8th Birthday!

I suppose, fittingly, that our first Sisu blog post should be in honor of the occasion of our eldest son's 8th birthday. It is virtually a tradition (well, HIS tradition, really) to request instead of a birthday cake, Double Chocolate Cupcakes. These cupcakes are quick and easy to make. The secret ingredient is our own homemade cultured buttermilk. If you'd like to try making your own buttermilk you can obtain a culture through our Sisu Family Catalog. Buttermilk is suprisingly easy to make and you can use any type of milk.



The resulting treat is light and fluffy, and not overly sweet for those of you who don't like to use much sugar. I used the dark chocolate cocoa powder instead of regular. Thanks to Grandma Honeybunny for this fantastic recipe!

Double Chocolate Cupcakes

2 Tablepoons butter or palm shortening, softened

3/4 cup sugar (I used 1/2 cup organic cane sugar)

1 egg

1 egg white

1/2 cup plus 2 Tablespoons buttermilk

1/3 cup water

1 Tablespoon white vinegar

1 teaspoon vanilla

1 1/2 cups unbleached flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt (I used Celtic sea salt)

1/3 cup mini semisweet chocolate chips

In a mixing bowl cream butter and sugar. Add egg and egg white one at a time, beating well after each addition. Beat on high speed until likght and fluffy. Stir in buttermilk, water, vinegar and vanilla. Combine flour, cocoa powder, baking soda, and salt; add to batter until just moistened. Stir in chocolate chips. Fill muffin cups coated with cooking spray 3/4 full. Bake at 375F for 15-18 minutes or until toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to wire racks. Yield: 14 cupcakes or 12 big ones!



Enjoy! Happy Birthday, Samuel!