Magnolia Bakery Chocolate Cupcakes

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup 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
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• vanilla buttercream frosting (#133675)
• chocolate buttercream frosting (#134704)

Recipe

• 1 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.
• 2 line two 12-cup muffin tins with cupcake papers; set aside.
• 3 in a bowl, sift the flour and baking soda together; set aside.
• 4 in a big mixing bowl, cream the butter, using an electric mixer on medium speed, until smooth.
• 5 add the sugars and beat for about 3 minutes or until fluffy.
• 6 add the eggs, one at a time, beat well after each addition.
• 7 add the chocolate, mixing until well incorporated.
• 8 add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
• 9 with each addition, beat until ingredients are incorporated but do not overmix.
• 10 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.
• 11 carefully spoon batter into cupcake liners; fill 3/4 full.
• 12 bake in a 350° oven for 20-25 minutes or until pick comes out clean.
• 13 cool in tins for 15 minutes.
• 14 remove from tins and cool completely on a wire rack.
• 15 ice when completely cool.