Magnolia Bakery's chocolate cupcakes

By MauiDreaming

Ingredients

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 4 large eggs, at room temperature
• 6 oz. unsweetened melted chocolate
• 1 cup buttermilk
• 1 tsp. vanilla extract

Details

Servings 24

Preparation

Step 1

Preheat oven to 350F.
line 2 12-cup muffin tins with cupcake papers. set aside
in a small bowl, sift together the flour and baking soda.
in a large bowl, on medium speed, cream the butter until smooth. add the sugars and beat until fluffy, about 3 minutes. add the eggs, one at a time, beating well after each addition. add the chocolate, mixing until well blended. add the dry ingredients in three parts, alternating with the buttermilk and vanilla. with each addition, beat until the ingredients are incorporated, but do not overbeat. using a rubber spatula scrape down the sides and blend again. carefully spoon the batter into the cupcake liners, filling them 3/4 full.
bake 20-25 minutes, until cake tester comes out clean. cool in tins for 15 minutes and then cool completely on racks before icing.