Ingredients
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-
2
-
1
-
1
-
1
-
1
-
4
-
6
-
1
-
1
-
-
-
-
-
Directions
Magnolia Bakery Chocolate Cupcakes, Goes well with vanilla or chocolate buttercream icing , I made these before reading previous reviews I made them for a special occasion Thankfully I made them the day before and had time to make something else These were VERY dry I followed the recipe exactly using new and fresh ingredients with the exception that I baked them for two minutes less than the recipe called for — seems like that would have made them moister Since the batter was a lot thicker than any cake batter I’ve made before, I filled the cupcake liners to the top thinking they wouldn’t rise as much – they didn’t even rise 1/4 I don’t even know what ‘tweak’ would have made them edible I frosted them with cream cheese frosting I tried one after a couple hours and decided there was no way I could salvage them – I threw them out I bake quite a bit and can’t figure out how they could have gone so wrong for me, but more than acceptable to others, especially the review that said they are moist , I just made half a batch of these It was my first time making a cupcake period and they turned out great! They were moist, came off the paper easily, and tasted wonderful! I had no trouble with the color- they were a rich deep brown I frosted them with a different recipe for caramel cream cheese frosting and they were amazing that way! used very basic chocolate from Baker’s brand To me, this chocolate tastes like Cocoa powder and so does the cupcake a bit so if you want a richer chocolate taste I’d take that into account- maybe a slightly sweet chocolate rather than unsweetened would do the trick? half the recipe make about 15 standard cupcakes I filled the liners 2/3 full as others suggested I baked them for 19-20 min Great recipe!
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Steps
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1
Done
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To Melt the Chocolate, Place in a Double Boiler Over Simmering Water on Low Heat For 5-10 Minutes (about; Stir Occasionally Until Completely Smooth and No Pieces Remain; Remove from Heat and Let Cool 5-15 Minutes or Until Lukewarm. |
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2
Done
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Line Two 12-Cup Muffin Tins With Cupcake Papers; Set Aside. |
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3
Done
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in a Bowl, Sift the Flour and Baking Soda Together; Set Aside. |
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4
Done
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in a Big Mixing Bowl, Cream the Butter, Using an Electric Mixer on Medium Speed, Until Smooth. |
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5
Done
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Add the Sugars and Beat For About 3 Minutes or Until Fluffy. |
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6
Done
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Add the Eggs, One at a Time, Beat Well After Each Addition. |
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7
Done
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Add the Chocolate, Mixing Until Well Incorporated. |
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8
Done
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Add the Dry Ingredients, in Three Parts, Alternating With the Buttermilk and Vanilla. |
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9
Done
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With Each Addition, Beat Until Ingredients Are Incorporated but Do not Overmix. |
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10
Done
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Scrape Down the Batter from the Sides of the Bowl, Using a Rubber Spatula, to Make Sure the Ingredients Are Well Blended and the Batter Is Smooth. |
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11
Done
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Carefully Spoon Batter Into Cupcake Liners; Fill 3/4 Full. |
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12
Done
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Bake in a 350 Oven For 20-25 Minutes or Until Pick Comes Out Clean. |
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13
Done
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Cool in Tins For 15 Minutes. |
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14
Done
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Remove from Tins and Cool Completely on a Wire Rack. |
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15
Done
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Ice When Completely Cool. |
