01.14.2012 Magnolia's Bakery Chocolate Cupcakes with Vanilla Buttercream

Magnolia's Chocolate Cupcakes:

2 cups AP flour

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

6 oz. unsweetened chocolate, melted

1 cup buttermilk

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees and prepare muffin tins with cupcake papers, set aside
2. In a small bowl, sift together the flour and baking soda. Set aside. 
3. In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy (about 3 minutes). 
4. Add the eggs, one at a time, beating well after each addition. 
5. Add the chocolate, mixing until well incorporated. 
6. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla. Beat until incorporated with each addition, but be sure not to over beat. Scrape down sides with a rubber spatula to make sure ingredients are well blended and smooth.
7. Spoon the batter into cupcake liners, filling about 3/4 full. 
8. Bake for 20 minutes or until cake tester comes out clean. 
9. Let cupcakes cool in tins for 15 minutes. Remove from tins and cool completely on wire rack before icing. 

Vanilla Buttercream:

1 cup butter (2 sticks)

6 - 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

1. Place butter in a large mixing bowl. 
2. Add 4 cups of the sugar, the milk, and the vanilla. Beat until smooth and creamy, about 3-5 minutes. 
3. Gradually add remaining sugar, one cup at a time, beating well after each addition. 
4. The icing should be thick enough to be of good spreading consistency. You may not need all of the sugar. The remainder of the sugar is based on your personal preference!

By the time I actually ate a cupcake, after all of my picture taking, they were incredible. The perfect balance of chocolate made this recipe just right for me. Chocolate was clearly there without being overwhelmingly rich. However, the vanilla buttercream was my favorite part. It wasn't too sweet and I piled it so high on these cupcakes. If you haven't already, try this recipe. I've made a few from my Magnolia's Bakery cookbook so far and have loved everyone! This is my favorite in particular :)