Magnolia Bakery Chocolate Cupcakes

READY IN: 1hr 25mins




  • 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.
  • 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.