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.