/ Wednesday, January 13, 2010 / 7 Comments / Appetizers and Snacks , Breads and Bakes , Dessert , North American
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
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
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.