In light of our next door neighbors giving birth to a beautiful baby girl, I thought I would take another stab at the famous Magnolia Bakery cupcake recipe – this time, in chocolate with pink vanilla icing. I have to admit, although I love chocolate, I did not think these would beat the first round I made for my Birthday. But, much to my surprise, these were far better. I tried a different icing recipe from the Magnolia Bakery Cookbook I love so much, this time instead of buttercream I did a simple vanilla that was much more texturally satisfying.
2 c. all-purpose flour
1 tsp. baking soda
1 c. (2 sticks) unsalted butter, softened
1 c. sugar
1. cup firmly packed light brown sugar
4 large eggs, at room temp
6 oz. unsweetened chocolate, melted (use a double boiler for this to prevent burning the chocolate)
1 c. buttermilk
1 tsp. vanilla extract
To melt the chocolate, place in a double boiler over simmering water on low heat for approx. 5-10 min. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm for 5-10 min.
Preheat over to 350. Line 2 muffin tins with cupcake papers (I did 4 mini cupcake tins).
In a small bowl, sift together the flour and baking soda. Set aside. 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 mins. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing well until well incorporated. Add the dry ingredients in three parts, alternating with 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 all parts get mixed and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 min. or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 min. Remove from the tins and cool completely on a wire rack before icing.
CREAMY VANILLA FROSTING
6 tbsp. all-purpose flour
2 c. milk
2 c. (4 sticks) unsalted butter, softened
2 c. sugar
2 tsp. vanilla extract
In a medium saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 min. Cover with waxed paper placed directly on the surface and cool to room temp, about 30 min.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 min. until smooth and creamy. Gradually add the sugar, beating continuously for 3 min. until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on medium high speed for 5 min. until very smooth and noticeably whiter in color. Cover and refrigerate for 15 min. (no more, no less – set your timer!) Use immediately!