magnolia bakery chocolate cupcake
Magnolia Bakery Chocolate Cupcakes
By ratherbeswimmin’ on August 25, 2005
Photo
Photo by Marg (CaymanDesigns)
7 Reviews
timer
Prep Time: 1 hr
Total Time: 1 1/2 hrs
Yield: 24 cupcakes
About This Recipe
“Goes well with vanilla or chocolate buttercream icing.”
Ingredients
Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract
Icing
vanilla buttercream frosting ( #133675)
chocolate buttercream frosting ( #134704)
Directions
To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
Line two 12-cup muffin tins with cupcake papers; set aside.
In a bowl, sift the flour and baking soda together; set aside.
In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
Add the sugars and beat for about 3 minutes or until fluffy.
Add the eggs, one at a time, beat well after each addition.
Add the chocolate, mixing until well incorporated.
Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
Page 2 of 2Magnolia Bakery Chocolate Cupcakes (cont.)
Directions (cont.)
With each addition, beat until ingredients are incorporated but do not overmix.
Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
Carefully spoon batter into cupcake liners; fill 3/4 full.
Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
Cool in tins for 15 minutes.
Remove from tins and cool completely on a wire rack.
Ice when completely cool.