Magnolia Bakery Chocolate Cupcakes

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Goes well with vanilla or chocolate buttercream icing.

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Steps

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To melt the chocolate , place in a double boiler over simmering water on low heat for 5-10 minutes (about.

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Stir occasionally until completely smooth and no pieces remain.

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Remove from heat and let cool 5-15 minutes or until lukewarm.

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Line two 12-cup muffin tins with cupcake papers.

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Set aside.

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In a bowl , sift the flour and baking soda together.

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Set aside.

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In a big mixing bowl , cream the butter , using an electric mixer on medium speed , until smooth.

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Add the sugars and beat for about 3 minutes or until fluffy.

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Add the eggs , one at a time , beat well after each addition.

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Add the chocolate , mixing until well incorporated.

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Add the dry ingredients , in three parts , alternating with the buttermilk and vanilla.

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With each addition , beat until ingredients are incorporated but do not overmix.

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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.

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Carefully spoon batter into cupcake .

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Ingredients

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all-purpose flour, baking soda, unsalted butter, granulated sugar, light brown sugar, eggs, unsweetened chocolate, buttermilk, vanilla extract, buttercream frosting