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    You are in: Home / Recipes / Magnolia Bakery Chocolate Cupcakes Recipe
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    Magnolia Bakery Chocolate Cupcakes

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on February 07, 2010

      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!!

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    • on February 01, 2009

      These cupcakes released nicely from the papers without any stickiness (as others have commented). I didn't find that there was a strong chocolate flavor, which was disappointing because i used a high quality dark chocolate (i didn't offset the sugar in any way either). The texture was light, fluffy and moist. For me, regular sized cupcakes cooked by 19 minutes, mini cupcakes cooked in 10 minutes. Using "standard sized" liners filled 2/3 this recipe yeilded 24 standard cupcakes (no dome-just flat) and 30 mini cupcakes (slight dome). I would make again, but may add some sifted cocoa to the flour so that the cupcake will turn out darker (it was pretty light for a chocolate cupcake).

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    • on October 29, 2007

      While the flavor was good, the cupcakes were kind of dry and crumbly. Even the adults had a hard time eating them 'neatly'. I used Butter Cream Icing (Buttercream Frosting) and it complimented the flavor nicely. Thanks!

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    • on May 15, 2007

      Great cupcakes; nice and moist. It did come out a little too sticky, so I might have needed to leave it in the oven for a few more minutes. Topped it with peanut butter frosting, and it was perfect.

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    • on January 28, 2007

      These cupcakes are delicious! The batter was so smooth and creamy. I made a simple vanilla frosting and since my son is 6, there were lotsa sprinkles on the frosting! I made them for his kindergarten class and they were a hit with the kids! Thanks for sharing and posting this recipe! I'll definitely make these again.

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    • on October 02, 2006

      Texture of this cake is great but I found it lacks the chocolatey flavour and am wondering if salted butter might work better. Will tweak this recipe and try again because I do like the texture.

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    • on July 26, 2006

      We enjoyed these cupcakes a lot! The chocolate cake was moist and very light. The buttermilk flavor helped to make it not so sweet. I found that overfilling the baking cups is a huge mistake. The batter seems really light, almost as if you'd added stiff egg whites to it, so I filled them just a little more than 3/4 of the way full, but it was a mistake. The batter expands a lot more than I expected and it made several of the cupcakes a bit insubstantial. If anything, I would fill the cups just a bit more than half full to keep all that goodness in! Thanks for this recipe, it was wonderful and we're going to see if the next batch lasts long enough to ice!

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    Nutritional Facts for Magnolia Bakery Chocolate Cupcakes

    Serving Size: 1 (1521 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 224.8
     
    Calories from Fat 111
    49%
    Total Fat 12.4 g
    19%
    Saturated Fat 7.4 g
    37%
    Cholesterol 55.9 mg
    18%
    Sodium 81.3 mg
    3%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 1.4 g
    5%
    Sugars 17.8 g
    71%
    Protein 3.4 g
    6%
    Detailed Nutrition Values About Nutrition Info
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