The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa To by Jennifer Appel & Allysa Torey

Author:Jennifer Appel & Allysa Torey [Appel, Jennifer]
Language: eng
Format: azw3
Publisher: Simon & Schuster
Published: 2012-12-10T16:00:00+00:00

MAKES ONE 2-LAYER 9-INCH CAKE

Magnolia’s Chocolate Cupcakes

Made from the same batter as our popular Chocolate Buttermilk Cake, this not too rich and not too chocolaty cupcake goes equally well with the Vanilla or Chocolate Buttercream Icing.

CUPCAKES

2 cups all-purpose 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 ounces unsweetened chocolate, melted (see Note)

1 cup buttermilk

1 teaspoon vanilla extract

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