Magnolia Bakery's Chocolate Cupcakes

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup unsalted butter, and softened
• 1 cup granulated sugar
• 1 cup light brown sugar, firmly packed
• 4 large eggs, at room temperature
• 6 ounces unsweetened chocolate, melted
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 line 12 cupcake tins with cupcake paper.
• 3 in a small bowl, sift together flour and baking soda.
• 4 in a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• 5 add the sugars and beat until fluffy, about 3 minutes.
• 6 add the eggs, one at a time, beating well after each addition. add the chocolate, mixing until well incorporated.
• 7 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.
• 8 using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
• 9 carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
• 10 bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
• 11 cool the cupcakes in the tins for 15 minutes. remove from the tins and cool completely on a wire rack before icing.