Yes, I know, another cupcake post. But these are so damn good I couldn’t resist. Plus, the recipe comes from my muse and baking inspiration Allysa Torey, owner of Magnolia Bakery in NYC. I bought Allysa’s cookbook a few years back, and her recipes are truly the only ones I’ve found to be infallible. Her cupcakes…wow. If you’ve been to Magnolia you know her cupcake and buttercream frosting combo are pretty killer, and they are super easy to make.
So many of the baking tips and tricks I’ve picked up have come from her (second only to my mom). A couple of my favorites:
- Make sure all cold ingredients (butter, milk, eggs) are at room temperature before you start mixing. This has been possibly the best tip I’ve ever received; it really makes a difference!
- You simply cannot overbeat sugar and butter, so feel free to whip away until they are super fluffy. Once you add any other ingredients in, though, be careful. Always cream the butter and sugar before you mix in anything else.
These are pretty simple, just chocolate cupcakes with the famous Magnolia chocolate “buttercream” (I put buttercream in quotes because even Allysa notes that it’s not made like a traditional buttercream). Since my last attempt at piping icing was a disaster, I think I’m getting a little better, no?
Note to self: ask for lots of frosting tips for Christmas.
Like I said, her recipe is perfect as is so I didn’t change much. The addition of buttermilk makes them a littler tangier than a regular cupcake.
Magnolia Chocolate Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract
Baking Temperature: 350 degrees
Baking Time: 20-25 minutes
- To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
- In a small bowl, sift together the flour and baking soda. Set aside.
- 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.
Magnolia Chocolate Buttercream Frosting
1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 1/4 cups sifted confectioners’ sugar
- To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes.
- In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until a desired consistency is reached.