Magnolia Bakery Chocolate Cupcakes Recipes

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MAGNOLIA BAKERY CHOCOLATE CUPCAKES



Magnolia Bakery Chocolate Cupcakes image

Make and share this Magnolia Bakery Chocolate Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 24 cupcakes

Number Of Ingredients 11

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)

Steps:

  • 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.
  • Line two 12-cup muffin tins with cupcake papers; set aside.
  • In a bowl, sift the flour and baking soda together; set aside.
  • In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
  • Add the sugars and beat for about 3 minutes or until fluffy.
  • Add the eggs, one at a time, beat well after each addition.
  • Add the chocolate, mixing until well incorporated.
  • Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
  • With each addition, beat until ingredients are incorporated but do not overmix.
  • 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.
  • Carefully spoon batter into cupcake liners; fill 3/4 full.
  • Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
  • Cool in tins for 15 minutes.
  • Remove from tins and cool completely on a wire rack.
  • Ice when completely cool.

Nutrition Facts : Calories 224.8, Fat 12.4, SaturatedFat 7.5, Cholesterol 51.7, Sodium 80.6, Carbohydrate 28, Fiber 1.5, Sugar 17.9, Protein 3.5

MAGNOLIA BAKERY'S CHOCOLATE CUPCAKES



Magnolia Bakery's Chocolate Cupcakes image

Make and share this Magnolia Bakery's Chocolate Cupcakes recipe from Food.com.

Provided by 644278

Categories     Dessert

Time 55m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350 degrees.
  • Line 12 cupcake tins with cupcake paper.
  • In a small bowl, sift together flour and baking soda.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugars and beat until fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.
  • 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.
  • Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
  • Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  • Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
  • Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Nutrition Facts : Calories 449.8, Fat 24.8, SaturatedFat 15, Cholesterol 112, Sodium 162.7, Carbohydrate 55.8, Fiber 2.9, Sugar 35.6, Protein 6.9

MAGNOLIA BAKERY'S CUPCAKES



Magnolia Bakery's Cupcakes image

You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the icing!

Provided by Susan Campos

Categories     dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 7

1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
1 1/4 cups all-purpose flour, plus extra for dusting pans
1 1/2 cups self-rising flour
1 cup milk
1 teaspoon vanilla extract
2 cups sugar
4 large eggs, at room temperature

Steps:

  • Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
  • In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
  • Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 111 milligrams, Sugar 17 grams, TransFat 0 grams

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Magnolia Bakery Vanilla Buttercream

Steps:

  • Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
  • Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

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