Magnolia Bakery Chocolate Cupcakes

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

Goes well with vanilla or chocolate buttercream icing.

Top Review by JesseMcCartneysWife

Delicious! I just made half a batch of them. Yummy! Im eating one now. I think its actually really good, although I havent tried the buttercream frosting, Im eating it alone. It tastes like Cocoa Pebbles. For a homemade chocolate cupcake recipe it tastes really good. The next day or days, it will taste better. I cant imagine how good it will taste w/ frosting. Next time, I make this, Im going to add some milk choco. chips into the batter, and frost it with a homemade ganache frosting!! Thanks for this recipe. Its really nice to have on hand, you should always have a homemade choco cake recipe and a homemade vanilla cake recipe. You can of course turn any cupcake batter into a cake batter, and just cook from anywhere to 35-50 min, you just have to watch it. Thank you so much!!

Ingredients Nutrition

Directions

  1. 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.
  2. Line two 12-cup muffin tins with cupcake papers; set aside.
  3. In a bowl, sift the flour and baking soda together; set aside.
  4. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
  5. Add the sugars and beat for about 3 minutes or until fluffy.
  6. Add the eggs, one at a time, beat well after each addition.
  7. Add the chocolate, mixing until well incorporated.
  8. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
  9. With each addition, beat until ingredients are incorporated but do not overmix.
  10. 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.
  11. Carefully spoon batter into cupcake liners; fill 3/4 full.
  12. Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
  13. Cool in tins for 15 minutes.
  14. Remove from tins and cool completely on a wire rack.
  15. Ice when completely cool.

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