Recipe: Magnolia Bakery Chocolate Cupcakes and Buttercream Frosting (2024)

MAGNOLIA'S CHOCOLATE CUPCAKES

"Made from the same batter as our popular Chocolate Buttermilk Cake, this not too rich and not too chocolatey cupcake goes equally well with the vanilla or chocolate buttercream icing."

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 (see Note*)
1 cup buttermilk
1 teaspoon vanilla extract
Vanilla Buttercream or Chocolate Buttercream Icing (recipe follows)

Preheat oven to 350 degrees F. Line two 12-cup muffin tins with cupcake papers. Set aside.

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.

At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

*NOTE: 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.

LAYER CAKE VARIATION:
If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins) or 2 (9-inch) layers

MAGNOLIA'S VANILLA BUTTERCREAM ICING
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

"The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture."

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar, divided use
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

MAGNOLIA'S CHOCOLATE BUTTERCREAM ICING
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

"The key to achieving the same creamy texture that we do at the bakery is in beating the icing at the proper speeds for the proper amount of time. If beaten at too high a speed, the icing incorporates a lot of air and becomes fluffy rather than creamy."

1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
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, or until lukewarm.

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 creamy and of a desired consistency.

*If you are icing a 3-layer cake, use the following recipe proportions:
2 cups (4 sticks) unsalted butter
3 tablespoons milk
12 ounces semisweet chocolate
1 1/2 teaspoons vanilla extract
3 cups confectioners' sugar

Source: More From Magnolia by Allysa Torey, Photographs Zeva Oelbaum