Ingredients for Magnolia Bakery Chocolate Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- Light Brown Sugar
- 4 large eggs
- 6 ounces semi-sweet chocolate
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Vanilla or chocolate buttercream frosting, for topping
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How to Make Magnolia Bakery Chocolate Cupcakes
- Melt 6 ounces of semi-sweet chocolate in a double boiler over simmering water. Stir occasionally until smooth (5-10 minutes). Remove from heat and let cool to lukewarm (5-15 minutes).
- Line two 12-cup muffin tins with cupcake liners.
- In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy (about 3 minutes).
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Add the melted chocolate and mix until fully incorporated.
- In a separate bowl, whisk together 1 cup buttermilk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and the buttermilk mixture to the wet ingredients in three additions, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Scrape down the sides of the bowl to ensure all ingredients are well blended.
- Fill cupcake liners ¾ full.
- Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Once completely cool, frost with your favorite vanilla or chocolate buttercream frosting.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
71g
Fat
37g
Carbs
9g
