Comments on: Magnolia’s Chocolate Cupcakes with Chocolate Frosting http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/ Cookies and cupcakes and pastries, oh my! Wed, 28 Sep 2011 23:35:11 +0000 hourly 1 http://wordpress.org/?v=3.1 By: STP http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-1823 STP Thu, 24 Feb 2011 19:59:11 +0000 http://www.suzybakes.com/?p=16#comment-1823 Hi! I have come up with a new recipe based off of this one. I didn't think I would want to use cocoa, I mean why would I when I could use freshly melted chocolate?! But, I did! I now use cocoa powder (1/2 cup) and 2/3 cup of white sugar (no brown sugar), plus a few milk chocolate chips in the center of each cupcake before baking. They are fabulous! It's very different from the original magnolia, but it's a great recipe! Worked for me because I wanted to have a couple of chocolate recipes under my belt. (And, I add like a tablespoon of vegetable oil, for moistness) Hi! I have come up with a new recipe based off of this one. I didn’t think I would want to use cocoa, I mean why would I when I could use freshly melted chocolate?! But, I did! I now use cocoa powder (1/2 cup) and 2/3 cup of white sugar (no brown sugar), plus a few milk chocolate chips in the center of each cupcake before baking. They are fabulous! It’s very different from the original magnolia, but it’s a great recipe! Worked for me because I wanted to have a couple of chocolate recipes under my belt. (And, I add like a tablespoon of vegetable oil, for moistness)

]]> By: Deanna Runyan-Wall http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-1480 Deanna Runyan-Wall Mon, 24 Jan 2011 16:25:41 +0000 http://www.suzybakes.com/?p=16#comment-1480 I have tried and tried to make these cupcakes. They just never turn out. I live in Salt Lake City in high altitude. What do I do to alter the recipe to accommodate for it? What kind of unsweetened chocolate do you use. When I make them they just are not as chocolately as the ones you buy at Magnolia's bakery. I have used just the Bakers brand unsweetened chocolate and they come out so light brown looking. The ones at Magnolia's bakery were so dark and moist. The first time I tried them, my Kitchenaid would only go warp speed and they were dried out and nasty and hard on the tops. So I bought a new mixer and tried again. Still dried out but I cooked them less time and they were soft on the top. I then I realized I was not setting the butter out to TRULY be room temperature and soft soft soft. So then I changed that. Then someone told me to add more butter because they were turning out not moist. I also added more unsweetened chocolate to make them more chocolately but stupid me I didn't think ahead and add more sugar and they were too bitter tasting and still just a light light brown. I know I am just a total nut but I so badly want to learn how to make a decadent moist intoxicating chocolate cupcake like the ones you buy at the bakeries. I say to myself - it's just a cupcake but why can I not get this down. This science experiment is taking over my mind and house. Soooo truly befuddled...... please help. I have tried and tried to make these cupcakes. They just never turn out. I live in Salt Lake City in high altitude. What do I do to alter the recipe to accommodate for it? What kind of unsweetened chocolate do you use. When I make them they just are not as chocolately as the ones you buy at Magnolia’s bakery. I have used just the Bakers brand unsweetened chocolate and they come out so light brown looking. The ones at Magnolia’s bakery were so dark and moist. The first time I tried them, my Kitchenaid would only go warp speed and they were dried out and nasty and hard on the tops. So I bought a new mixer and tried again. Still dried out but I cooked them less time and they were soft on the top. I then I realized I was not setting the butter out to TRULY be room temperature and soft soft soft. So then I changed that. Then someone told me to add more butter because they were turning out not moist. I also added more unsweetened chocolate to make them more chocolately but stupid me I didn’t think ahead and add more sugar and they were too bitter tasting and still just a light light brown. I know I am just a total nut but I so badly want to learn how to make a decadent moist intoxicating chocolate cupcake like the ones you buy at the bakeries. I say to myself – it’s just a cupcake but why can I not get this down. This science experiment is taking over my mind and house. Soooo truly befuddled…… please help.

]]> By: Suzy http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-1361 Suzy Sun, 09 Jan 2011 15:38:42 +0000 http://www.suzybakes.com/?p=16#comment-1361 I think mixing both bittersweet and milk chocolate is a great idea! As for doubling the chocolate, I would probably start slow and see if adding that much chocolate changes the consistency. You may have to add a little flour to make up for it. Let me know how it goes! I think mixing both bittersweet and milk chocolate is a great idea! As for doubling the chocolate, I would probably start slow and see if adding that much chocolate changes the consistency. You may have to add a little flour to make up for it. Let me know how it goes!

]]> By: STP http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-1340 STP Thu, 06 Jan 2011 15:21:15 +0000 http://www.suzybakes.com/?p=16#comment-1340 Do you think I could double the chocolate, mixing bittersweet and milk chocolate? I made them as is, and loved them, but I want to try something different as well. Thanks! Do you think I could double the chocolate, mixing bittersweet and milk chocolate? I made them as is, and loved them, but I want to try something different as well. Thanks!

]]> By: STP http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-1297 STP Fri, 31 Dec 2010 15:52:07 +0000 http://www.suzybakes.com/?p=16#comment-1297 Hi fellow bake-onistas! I have totally made buttermilk by using 1 cup milk and 1 tablespoon vinegar. Let it sit for like 5 minutes and you're good to go! Hi fellow bake-onistas! I have totally made buttermilk by using 1 cup milk and 1 tablespoon vinegar. Let it sit for like 5 minutes and you’re good to go!

]]> By: Suzy http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-1014 Suzy Sun, 28 Nov 2010 17:14:50 +0000 http://www.suzybakes.com/?p=16#comment-1014 Thanks so much!! :) Yes, you can definitely use milk instead of buttermilk. It may taste a little different, but it should be fine! I have heard you can make buttermilk at home with regular milk and some lemon juice (http://www.ehow.com/how_4868843_make-buttermilk-milk.html), but I've never tried it before. Good luck!! Thanks so much!! :)

Yes, you can definitely use milk instead of buttermilk. It may taste a little different, but it should be fine!

I have heard you can make buttermilk at home with regular milk and some lemon juice (http://www.ehow.com/how_4868843_make-buttermilk-milk.html), but I’ve never tried it before.

Good luck!!

]]> By: katy http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-1013 katy Sun, 28 Nov 2010 16:38:37 +0000 http://www.suzybakes.com/?p=16#comment-1013 HI Suzy! Thank you so much for this recipe! I love your site!! Just one quick question!! For the chocolate cupcake can i use just regular milk instead of butter milk? because i live in korea and we dont have butter milk here.. HI Suzy!
Thank you so much for this recipe!
I love your site!!
Just one quick question!!
For the chocolate cupcake can i use just regular milk instead of butter milk?
because i live in korea and we dont have butter milk here..

]]> By: Suzy http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-134 Suzy Fri, 09 Apr 2010 11:32:16 +0000 http://www.suzybakes.com/?p=16#comment-134 Sure, it can be stored for a couple days if sealed up properly in a airtight container. I wouldn't recommend refrigerating it as it tends to harden and take on a weird consistency. Sure, it can be stored for a couple days if sealed up properly in a airtight container. I wouldn’t recommend refrigerating it as it tends to harden and take on a weird consistency.

]]> By: michelle http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-132 michelle Thu, 08 Apr 2010 01:10:10 +0000 http://www.suzybakes.com/?p=16#comment-132 can I make ahead and re-whip before i frost the cupcakes? can I make ahead and re-whip before i frost the cupcakes?

]]> By: Reese’s Cupcakes « Suzy Bakes http://www.suzybakes.com/cupcakes/chocolate-cupcakes-with-chocolate-frosting/comment-page-1/#comment-101 Reese’s Cupcakes « Suzy Bakes Sun, 28 Feb 2010 22:28:09 +0000 http://www.suzybakes.com/?p=16#comment-101 [...] could use the Magnolia chocolate cupcake recipe (the old standby), but I instead used a devil’s food cake recipe that made for some awesomely [...] [...] could use the Magnolia chocolate cupcake recipe (the old standby), but I instead used a devil’s food cake recipe that made for some awesomely [...]

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