Hello everybody , the last days I have been working in this post about some cupcakes I baked using the chocolate cupcake recipe from Magnolia bakery.
They are great and the buttercream is delicious. I did some changes and I have some recommendations but first in this link you can find the cupcakes recipe:
Do not replace the buttermilk for any kind of substitute: one of the secret of the moisture in recipe that use oil or butter is the amount of fat that you add to it. If your recipes are getting to dry, try adding more oil or butter to your mix. DO NOT use fat free yogurt to replace the buttermilk because it will be really dry.
Do not overbake: the recipe calls for 22 minutes an that is a lot! Bake for 18 minutes and test the cupcakes if they need more baking time add minute by minute until they are done. If you go all the way the 20 to 25 minutes the cupcakes will get fried LITERALLY!
Let cool the cupcakes and pack them: when done pull the cupcakes out from the oven, let them cool and if you are not going to consume them right away, put the cupcakes in tight container keep them moist. If you are using the Magnolia Bakery Chocolate Buttercream to decorate the cupcakes, do it the same day that you are going to consume them
This buttercream can get really soft so here are my recommendations:
The butter: user soft butter but not that soft
The chocolate: add the melted chocolate to the mix when lukewarm if you add it hot your butter cream will be extremely soft!
The recipe is great and if you have tasted the magnolia bakery cupcakes and you loved them but you dont have them in your state or near your home this recipe is great to bake them at home.