Magnolia Bakery's Chocolate Cupcakes

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Line 12 cupcake tins with cupcake paper.
  • In a small bowl, sift together flour and baking soda.
  • 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 three 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 three-quarters full.
  • Bake for 20–25 minutes, or until a cake tester inserted in 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.
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