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Magnolia’s Chocolate Cupcakes

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Magnolia Bakery Chocolate on Chocolate cupcakes
Magnolia Bakery Cookbook

Magnolia's Chocolate Cupcakes

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 0.5 cup (1 stick) unsalted butter, softened
  • 1 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 cup sugar
  • 0.5 cup brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 85 gram (3oz) bittersweet chocolate, melted (~60% cacao)
  • 0.5 cup buttermilk, room temperature
  • 0.5 tsp pure vanilla extract

Method
 

  1. Preheat oven to 350°F/180°C. Line a 12-cup muffin tin with cupcake liners.
  2. In a small bowl, sift together flour and baking soda. Set aside.
  3. In a large bowl, cream the butter with an electric mixer until soft and fluffy.
  4. Add both the sugars, a little at a time and beat until fluffy and most of the sugars have dissolved, for about 3 minutes.
  5. Add one egg at a time, whisking thoroughly before adding another.
  6. Stir in the melted chocolate. Add vanilla to the buttermilk and keep ready.
  7. Add the flour and buttermilk+vanilla to the chocolate batter in three installments, alternating between flour and buttermilk. Whisk only until all the ingredients are combines and the batter is soft, smooth, fluffy and light as air.
  8. Drop spoonfuls of the batter into the lined muffin tins. The batter rises quite a bit, so fill them about 3/4 the capacity of each cupcake liner.
  9. Bake at 350°F/180°C for 20-25 minutes or until a skewer inserted into the center comes out clean.
  10. Cool the cupcakes in the tin for a bit, then transfer to a wire rack to cool completely before icing.