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In this video get step-by-step recipe instructions on how to make Magnolia’s Chocolate Cupcakes with vanilla buttercream ...
Tags:Chocolate Cupcakes with buttercream frosting,Chocolate Cupcakes recipe,vanilla buttercream frosting,Chocolate Cupcakes with vanilla buttercream frosti,how to make Chocolate Cupcakes,Magnolia Bakery,watchmojo
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These little cakes mean, you'll never have to share. Hi! I am Rebecca Brake, and welcome to www.watchmojo.com, and today we'll be showing you recipe for Chocolate Cupcakes with Vanilla Butter cream frosting, from New York City's Magnolia Bakery.
So for the Magnolia's Bakery's chocolate cupcake recipe, you'll need 2 cups of all- purpose flour, 1 teaspoon of baking soda, 1 cup or 2 sticks of unsalted butter, 1 cup of granulated sugar, 1 cup of firmly packed light brown sugar, 4 large eggs, 6 ounces of unsweetened chocolate, 1 cup of buttermilk and 1 teaspoon of vanilla extract.
The first step is to melt the chocolate in a double boiler and then let cool, for about 5-10 minutes. Now, I'll preheat the oven to 350 degrees, and now we are lying to muffin tins with cupcake papers and set aside. Next, sift together the flour and baking soda, and set aside. In a large bowl, cream the butter until smooth with an electric mixer set on medium. Add the sugars and beat until fluffy, which should take about 3 minutes. Add the eggs one at a time beating well, after each addition. I like to crack the eggs in a small bowl individually first, so I can avoid shells. Add the chocolate, making sure to do it slowly, so you don't scramble the eggs, and then mix until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, you want to make sure that the ingredients are all well mixed together, but don't over beat.
Using a rubber spatula, scrape down the sides and make sure that all the ingredients are well incorporated. Spoon the batter into the cupcake liners, filling them about three quarters full. Now, bake for 20-25 minutes or until a cake tester inserted in the center comes out clean. Cool the cupcakes in the tins for 15 minutes, and then after that remove them from the tins and place them on wire racks to cool completely before icing.
Now for the Vanilla Butter cream icing, we'll need 1 cup or 2 sticks of softened unsalted butter, 6-8 cups of icing sugar, 1/2 a cup of milk and 2 teaspoons of vanilla extract. In a large bowl place the butter, 4 cups of the icing sugar, the milk and the vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the rest of the sugar, one cup at a time, mixing well, after each addition, until it's of a good spreading consistency. Now remember, you may not need all of the sugar. Now, if desired, add a couple of drops of food coloring to get the color you want.
Now we are ready to frost the cupcakes. Now as a little decoration, we can add a few sprinkles to make it super festive.