Magnolia Bakery Chocolate Cupcakes Recipe

I recently obtained a copy of “The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen” by Allysa Torey and Jennifer Appel. The book (available here) is a compilation of recipes used to create the delightful creations served at the renowned Magnolia Bakery, which is cherished for its classic American baked goods, and was famously featured in an episode of “Sex and the City” (you know that “lil” show featuring six women which became a cultural phenomenon).

Below is the book’s recipe for chocolate cupcakes because let’s face it, there is no such thing as having too much chocolate in your life!

Magnolia’s Chocolate Cupcakes

Made from the same batter as our popular Chocolate Buttermilk Cake, this not too rich and not too chocolaty cupcake goes equally well with the Vanilla or Chocolate Buttercream Icing.

CUPCAKES

2 cups all-purpose flour

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened

1 cup 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

ICINGS

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.

Preheat oven to 350 degrees.

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 over-beat. 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 iced the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

MAKES ABOUT 2 DOZEN CUPCAKES

(DEPENDING ON THE SIZE OF YOUR CUPCAKE PAPERS AND MUFFIN TINS)

*(The recipe and image used do not belong to me, the book is available for purchase on amazon.com).