Chocolate Cupcakes with Magnolia Bakery Recipe

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:

Magnolia Bakery Chocolate Cupcakes

My recomendations

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

Magnolia Bakery Chocolate Buttercream Recipe

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.

Enjoy!!!!

XOXO

 

 

  • Thanks. I would recommend this blog to recipe maker of our bakery.
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  • Paige Hoffmann

    how do you make the buttons?

    • admin

      Hi! I used the Fabric Fondant and Gum Paste Mold from wilton click here and you can find it.

  • If you line cupcakes up, circling round on a covered board, you can create a ‘caterpillar’ effect
    for a child’s birthday party. Generally, these folks were thought to be a tiny baked cake seems as being a little
    serving of your bigger size cake. The cakes themselves are
    incredibly easy to make, but often home bakers struggle with the rich, buttercream topping.

  • Giulia

    Hi there! I live in Brazil and here we don’t have buttermilk, but I reaaaally want to try this recipe! Is there a substitute I can use that won’t compromise the cupcake?

    • admin

      Hi Giulia, sorry for my delay to answer but I have been super busy.

      You can replace buttermilk doing this:

      Prep Time: 5 minutes
      Ingredients:

      Whole Milk (just under one cup)
      1 Tablespoon white vinegar or lemon juice
      Preparation:

      1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

      2. Add enough milk to bring the liquid up to the one-cup line.

      3. Let stand for five minute. Then, use as much as your recipe calls for.

      Good luck!!!
      XOXO

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