Wednesday, September 3, 2008

Magnolia Bakery Chocolate Cupcakes with Chocolate Buttercream


I haven't made an everyday chocolate cupcake in a long time so I figured I was due.  This is a pretty typical chocolate chocolate cupcake.  The frosting was bit fluffy for my taste as I tend to prefer a dense frosting, but it was tasty.  The cake itself was nice and moist.  Overall a good chocolate cupcake.

Enjoy!

Cupcake
2 cups flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
4 eggs
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla

Frosting
1 1/2 cups butter, room temperature
2 tablespoons milk
9 ounces unsweetened chocolate, melted and cooled to room temperature
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted

For cupcake:
  • Heat oven to 350.  Line a 12 cup cupcake tin.
  • Sift together flour and baking soda in small bowl.
  • With mixer, cream butter and sugars together.  Beat until fluffy, about 3 minutes.
  • Add eggs one at a time until incorporated.  Add chocolate and beat until well combined. 
  • Alternately add buttermilk/vanilla and dry ingredients.  Do not over mix.
  • Scoop into liners about 2/3 full.  Bake 20-24 minutes.  
For frosting:
  • Beat butter until creamy.  Add milk and beat to combine.  Add chocolate and vanilla and mix until smooth.  
  • Slowly add sugar.  Once all is added beat on medium high until fluffy, about 2 minutes.  
I found both these recipes in More From Magnolia.

4 comments:

Emiline said...

Oh, such a beautiful cupcake! Will you teach me how to decorate with frosting? I'm terrible.

Cherie said...

Thanks! I have decided that the only way I can make the frosting pretty is with the right tips. I now have (and LOVE) the Wilton tips: 1A (a big, fat, round tip), 1M (an extra large star tip which I used for these cupcakes), and 6B (an extra, extra large star tip with lots of points). I had to order them from a cake decorating store since Michael's and Joann's don't carry them, but it was worth the effort. So much easier!

Anonymous said...

Hi there - can I ask what is the name of the Unsweetened chocolate you use? - living in Australia & wanting to follow this Magnolia receipe (visited the Bakery & fell in love)...a bit lost as to what unsweetened choc to use as all sweetened as far as I can tell here... thanks Cathy in Aus

Cherie said...

Anonymous-I use Baker's Unsweetened Chocolate. Fourth one down: http://brands.kraftfoods.com/BakersChocolate/BakersBrands.htm