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Magnolia's Chocolate Cupcakes


Here is the second cupcakes recipe. This is Magnolia’s Chocolate Cupcakes with Vanilla Buttercream icing. I really like the chocolate cake by itself. It's packed with chocolate and buttermilk, a perfect combination.


Recipe adapted from The Complete Magnolia Bakery Cookbook

Magnolia’s Chocolate Cupcakes
(Printable Recipe)

Ingredients

2 Cups All-Purpose Flour
1 tsp Baking Soda
1 Cup (2 sticks) Unsalted Butter, softened
1 Cup Sugar
1 Cup Firmly Packed Light Brown Sugar
4 Large Eggs, at room temperature
6 Oz Unsweetened Chocolate, melted
1 Cup Buttermilk
1 tsp Vanilla Extract

Vanilla Buttercream Icing

Method

Preheat oven to 350˚F.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, sift together the flour and baking soda. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about ¾ full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Comments

  1. Looks moist and chocolatey Angie! You not only cook well, you bake well too!

    ReplyDelete
  2. I adore cupcakes, yours is so cute and looks so yumiiiii
    Paula

    ReplyDelete
  3. can u tell me, what kind of chocolate you used? chocolate powder or melted chocolate? thanks.

    ReplyDelete
  4. @MK Mummy: It's melted chocolate. I have amended the recipe. Thanks.

    ReplyDelete
  5. Hey Angie, thanks for the quick response. Am trying to bake the cupcakes for my girl's birthday party. Thanks again.

    ReplyDelete
  6. I tried the recipe but, as living in the Netherlands, had to replace the buttermilk by our karnemelk, but the cakes kept rising and rising, result: lovely tasting mess in my oven.
    Never had buttermilk, is it sour(as our karnemelk is) or more yogurt like?

    Julie

    ReplyDelete

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