these little cakes mean you’ll never
have to share hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’ll
be showing you recipe for chocolate
cupcakes with vanilla buttercream
frosting from New York City’s Magnolia
Bakery so for the Magnolia Bakery
soxhlet cupcake recipe you’ll need 2
cups of all-purpose flour one teaspoon
of baking soda one cup or two sticks of
unsalted butter one cup of granulated
sugar one cup of firmly packed light
brown sugar four large eggs 6 ounces of
unsweetened chocolate one cup of
buttermilk and one teaspoon of vanilla
extract the first step is to melt the
chocolate and a double boiler and then
let cool for about 5 to 10 minutes now
we’ll preheat the oven to 350 degrees
and now we’ll line two 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
[Music]
add the sugars to the butter and beat
until fluffy which should take about
three minutes
at 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 3/4 full now bake for
20 to 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 buttercream icing
we’ll need 1 cup or 2 sticks of softened
unsalted butter 6 to 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 to 5 minutes gradually add the
rest of the sugar one cup at a time
mixing well after each addition until
it’s a good spreading consistency now
remember you may not need all of the
sugar
[Music]
now if desired add a couple of drops of
food coloring to get the color you want
now we’re ready to frost the cupcakes
now as a little extra decoration we can
add a few sprinkles to make it super
fessor
have to share hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’ll
be showing you recipe for chocolate
cupcakes with vanilla buttercream
frosting from New York City’s Magnolia
Bakery so for the Magnolia Bakery
soxhlet cupcake recipe you’ll need 2
cups of all-purpose flour one teaspoon
of baking soda one cup or two sticks of
unsalted butter one cup of granulated
sugar one cup of firmly packed light
brown sugar four large eggs 6 ounces of
unsweetened chocolate one cup of
buttermilk and one teaspoon of vanilla
extract the first step is to melt the
chocolate and a double boiler and then
let cool for about 5 to 10 minutes now
we’ll preheat the oven to 350 degrees
and now we’ll line two 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
[Music]
add the sugars to the butter and beat
until fluffy which should take about
three minutes
at 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 3/4 full now bake for
20 to 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 buttercream icing
we’ll need 1 cup or 2 sticks of softened
unsalted butter 6 to 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 to 5 minutes gradually add the
rest of the sugar one cup at a time
mixing well after each addition until
it’s a good spreading consistency now
remember you may not need all of the
sugar
[Music]
now if desired add a couple of drops of
food coloring to get the color you want
now we’re ready to frost the cupcakes
now as a little extra decoration we can
add a few sprinkles to make it super
fessor
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