Magnolia Bakery's Chocolate Cupcakes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Recipe from: More From Magnolia by Allysa Torey Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup unsalted butter, and softened |
1 cup granulated sugar |
1 cup light brown sugar, firmly packed |
4 large eggs, at room temperature |
6 ounces unsweetened chocolate, melted |
1 cup buttermilk |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Line 12 cupcake tins with cupcake paper.
3. In a small bowl, sift together flour and baking soda.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
5. Add the sugars and beat until fluffy, about 3 minutes.
6. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.
7. 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.
8. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
9. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
10. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
11. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
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