Decadent Chocolate Magnolia Cupcakes
Indulge in the rich and velvety taste of these Decadent Chocolate Magnolia Cupcakes, inspired by the beloved recipes from Magnolia Bakery. Perfect for any celebration or a sweet treat to share with friends, these cupcakes feature a delightful balance of rich chocolate flavor and a moist, fluffy texture. Topped with your choice of creamy vanilla or chocolate buttercream frosting, they are sure to impress everyone at your next gathering. Enjoy the simple joy of baking and savoring these delightful cupcakes with loved ones.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
baking soda
1 teaspoon (sifted with flour)
unsalted butter
1 cup (softened)
granulated sugar
1 cup (packed)
light brown sugar
1 cup (firmly packed)
large eggs
4 (at room temperature)
unsweetened chocolate
6 ounces (melted)
buttermilk
1 cup (at room temperature)
vanilla extract
1 teaspoon (none)
vanilla buttercream frosting
to taste (for frosting, see recipe #133675)
chocolate buttercream frosting
to taste (for frosting, see recipe #134704)
Instructions
1
Begin by melting 6 ounces of unsweetened chocolate using a double boiler. Place the chocolate in the top bowl over simmering water, stirring occasionally for about 5-10 minutes until completely smooth. Remove from heat and let it cool for 5-15 minutes until lukewarm.
2
Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners. Set aside.
3
In a medium bowl, sift together the all-purpose flour and baking soda, then set aside.
4
In a large mixing bowl, cream the softened unsalted butter using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
5
Add the granulated sugar and light brown sugar to the butter and beat on medium speed for another 3 minutes or until the mixture is fluffy and pale.
6
Add the eggs one at a time, mixing well after each addition to ensure a well-combined batter.
7
Blend in the melted chocolate until fully incorporated, ensuring the mixture is smooth.
8
Gradually add the dry ingredient mixture to the bowl, alternating with the buttermilk and vanilla extract. Start and end with the flour mixture, mixing gently after each addition. Make sure not to overmix; just combine until there are no dry ingredients left visible.
9
Use a rubber spatula to scrape down the sides of the bowl, ensuring everything is well blended and the batter is smooth.
10
Carefully spoon the batter into the prepared cupcake liners, filling each about 3/4 full to allow for rising.
11
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
12
Once baked, cool the cupcakes in the tins for 15 minutes before transferring them to a wire rack to cool completely.
13
Frost the cupcakes with your choice of vanilla or chocolate buttercream frosting once they are completely cool.
Nutrition Information
10
Fat
25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What inspired the Decadent Chocolate Magnolia Cupcakes?
These cupcakes are inspired by the beloved recipes from Magnolia Bakery.
How would you describe the texture of these cupcakes?
The cupcakes have a moist and fluffy texture with a rich and velvety chocolate flavor.
What kind of chocolate is used in this recipe?
The recipe requires 6 ounces of unsweetened chocolate.
How do I properly melt the chocolate?
Melt the chocolate using a double boiler over simmering water, stirring occasionally for 5 to 10 minutes.
What is the recommended cooling time for melted chocolate?
Let the melted chocolate cool for 5 to 15 minutes until it is lukewarm.
What should the oven be preheated to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How should the muffin tins be prepared?
Line two 12-cup muffin tins with cupcake liners and set them aside.
What dry ingredients need to be sifted together?
Sift together 2 cups of all-purpose flour and 1 teaspoon of baking soda.
How long should I cream the butter?
Cream the softened unsalted butter on medium speed for 2 to 3 minutes until smooth.
What types of sugar are included in this cupcake recipe?
The recipe calls for 1 cup of granulated sugar and 1 cup of firmly packed light brown sugar.
How long should the butter and sugar be beaten?
Beat the mixture on medium speed for about 3 minutes until the mixture is fluffy and pale.
How many eggs are needed and at what temperature?
Use 4 large eggs that have been brought to room temperature.
How should the eggs be added to the batter?
Add the eggs one at a time, mixing well after each addition to ensure the batter is well-combined.
When do I add the melted chocolate to the mixture?
Blend in the melted chocolate until fully incorporated after the eggs have been mixed in.
What is the technique for adding the flour and buttermilk?
Gradually add the dry ingredients alternating with buttermilk and vanilla, starting and ending with the flour mixture.
At what temperature should the buttermilk be?
The buttermilk should be at room temperature for optimal mixing.
How much vanilla extract is used?
The recipe uses 1 teaspoon of vanilla extract.
What should I do if batter sticks to the sides of the bowl?
Use a rubber spatula to scrape down the sides of the bowl to ensure the batter is smooth.
How much batter goes into each cupcake liner?
Spoon the batter into the prepared liners, filling each about 3/4 full to allow for rising.
What is the total baking time for these cupcakes?
Bake the cupcakes in the preheated oven for 20 to 25 minutes.
How can I verify that the cupcakes are done?
A toothpick inserted into the center of a cupcake should come out clean when they are finished.
How long should cupcakes cool in the pan?
Allow the cupcakes to cool in the tins for 15 minutes before moving them.
Where should the cupcakes finish cooling?
Transfer them to a wire rack to cool completely after the initial cooling period in the pan.
When is the right time to frost the cupcakes?
Only frost the cupcakes with buttercream once they have cooled completely.
What frosting flavors are suggested for this recipe?
You can choose between creamy vanilla or chocolate buttercream frosting.
How many calories are in one chocolate magnolia cupcake?
Each cupcake contains 200 calories.
What is the fat content per cupcake?
There are 10 grams of fat in each cupcake.
How many carbohydrates does each cupcake have?
Each cupcake contains 25 grams of carbohydrates.
What is the protein content of these cupcakes?
Each cupcake provides 2.5 grams of protein.
How many muffin tins does this recipe fill?
This recipe is designed to fill two 12-cup muffin tins, making 24 cupcakes total.