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Double Chocolate Cupcakes




















I was in the mood to bake something chocolatey this afternoon. Not for any particular reason, it is just a regular old Thursday. I had some free time, which I should have probably used to study and catch up on reading for class, but baking sounded wayyyy more fun. Most people go on Facebook or pinterest to procrastinate, I bake.

These chocolate cupcakes are delish! They are fudgy and wonderful. Especially if you under bake them by a minute or two. The cupcake recipe is my personal recipe and for the chocolate buttercream, I used the recipe from Magnolia Bakery's cookbook (located at the bottom of this post, below recipe for cupcakes).




Double Chocolate Cupcakes:

Ingredients:

1 stick Butter, unsalted, melted
1 c. Flour
1/2 c. Cocoa Powder
1 tsp. Baking Powder
1/8 tsp. Salt
6 eggs
1 c. Sugar
2 tsp. Vanilla Extract

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners.

2. Sift flour, cocoa powder, baking powder, and salt in a small bowl. Set aside.

3. Beat eggs and sugar in an electric mixer on a medium to medium-high speed until smooth and creamy, about two to three minutes. Add vanilla, beating to mix in.

4. Slowly add in dry ingredient mixture on a low speed. It is best to do this in three intervals, beating between each addition.

5. Mix in melted butter on a low-medium speed.

6. Fill cupcake liners 2/3 of the way.

7. Bake for 12-16 minutes. Let cool for ten minutes in pan, then remove and let cool on a wire rack or on your countertop until room temperature, meaning when you touch the top of a cupcake, you cannot feel any heat.

8. Once completely cooled, ice with chocolate buttercream from Magnolia!


Magnolia Bakery's Chocolate Buttercream:

Ingredients:

3 sticks unsalted butter, softened
2 tbsp. Milk
9 oz. Semisweet chocolate
1 tsp. Vanilla Extract
2 1/4 c. Confectioner's Sugar



Directions:

1. To melt chocolate: place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5-15 minutes, or until lukewarm.

2. In a large bowl, on medium speed of an electric mixer, beat butter until creamy. About 3 minutes.

3. Add the milk carefully and beat until smooth.

4. Add the melted chocolate and beat well, about 2 minutes.

5. Add the vanilla extract and beat for 3 minutes.

6. Gradually add the sugar and beat on a low speed until creamy and of desired consistency.

7. Ice cupcakes!