Chocolate Cupcakes with Vanilla Buttercream Frosting

these little cakes mean you’ll never

these little cakes mean you’ll never have to share hi I’m Rebecca Brayton and

have to share hi I’m Rebecca Brayton and

have to share hi I’m Rebecca Brayton and welcome to watchmojo.com and today we’ll

welcome to watchmojo.com and today we’ll

welcome to watchmojo.com and today we’ll be showing you recipe for chocolate

be showing you recipe for chocolate

be showing you recipe for chocolate cupcakes with vanilla buttercream

cupcakes with vanilla buttercream

cupcakes with vanilla buttercream frosting from New York City’s Magnolia

frosting from New York City’s Magnolia

frosting from New York City’s Magnolia Bakery so for the Magnolia Bakery

Bakery so for the Magnolia Bakery

Bakery so for the Magnolia Bakery soxhlet cupcake recipe you’ll need 2

soxhlet cupcake recipe you’ll need 2

soxhlet cupcake recipe you’ll need 2 cups of all-purpose flour one teaspoon

cups of all-purpose flour one teaspoon

cups of all-purpose flour one teaspoon of baking soda one cup or two sticks of

of baking soda one cup or two sticks of

of baking soda one cup or two sticks of unsalted butter one cup of granulated

unsalted butter one cup of granulated

unsalted butter one cup of granulated sugar one cup of firmly packed light

sugar one cup of firmly packed light

sugar one cup of firmly packed light brown sugar four large eggs 6 ounces of

brown sugar four large eggs 6 ounces of

brown sugar four large eggs 6 ounces of unsweetened chocolate one cup of

unsweetened chocolate one cup of

unsweetened chocolate one cup of buttermilk and one teaspoon of vanilla

buttermilk and one teaspoon of vanilla

buttermilk and one teaspoon of vanilla extract the first step is to melt the

extract the first step is to melt the

extract the first step is to melt the chocolate and a double boiler and then

chocolate and a double boiler and then

chocolate and a double boiler and then let cool for about 5 to 10 minutes now

let cool for about 5 to 10 minutes now

let cool for about 5 to 10 minutes now we’ll preheat the oven to 350 degrees

we’ll preheat the oven to 350 degrees

we’ll preheat the oven to 350 degrees and now we’ll line two muffin tins with

and now we’ll line two muffin tins with

and now we’ll line two muffin tins with cupcake papers and set aside next sift

cupcake papers and set aside next sift

cupcake papers and set aside next sift together the flour and baking soda and

together the flour and baking soda and

together the flour and baking soda and set aside

in a large bowl cream the butter until

in a large bowl cream the butter until smooth with an electric mixer set on

smooth with an electric mixer set on

smooth with an electric mixer set on medium

medium

medium [Music]

add the sugars to the butter and beat

add the sugars to the butter and beat until fluffy which should take about

until fluffy which should take about

until fluffy which should take about three minutes

at the eggs one at a time beating well

at the eggs one at a time beating well after each addition I like to crack the

after each addition I like to crack the

after each addition I like to crack the eggs in a small bowl individually first

eggs in a small bowl individually first

eggs in a small bowl individually first so I can avoid shells

add the chocolate making sure to do it

add the chocolate making sure to do it slowly so you don’t scramble the eggs

slowly so you don’t scramble the eggs

slowly so you don’t scramble the eggs and then mix until well incorporated

add the dry ingredients in three parts

add the dry ingredients in three parts alternating with the buttermilk and

alternating with the buttermilk and

alternating with the buttermilk and vanilla with each addition you want to

vanilla with each addition you want to

vanilla with each addition you want to make sure that the ingredients are all

make sure that the ingredients are all

make sure that the ingredients are all well mixed together but don’t over beat

using a rubber spatula scrape down the

using a rubber spatula scrape down the sides and make sure that all the

sides and make sure that all the

sides and make sure that all the ingredients are well incorporated spoon

ingredients are well incorporated spoon

ingredients are well incorporated spoon the batter into the cupcake liners

the batter into the cupcake liners

the batter into the cupcake liners filling them about 3/4 full now bake for

filling them about 3/4 full now bake for

filling them about 3/4 full now bake for 20 to 25 minutes or until a cake tester

20 to 25 minutes or until a cake tester

20 to 25 minutes or until a cake tester inserted in the center comes out clean

inserted in the center comes out clean

inserted in the center comes out clean cool the cupcakes in the tins for 15

cool the cupcakes in the tins for 15

cool the cupcakes in the tins for 15 minutes and then after that remove them

minutes and then after that remove them

minutes and then after that remove them from the tins and place them on wire

from the tins and place them on wire

from the tins and place them on wire racks to cool completely before icing

racks to cool completely before icing

racks to cool completely before icing now for the vanilla buttercream icing

now for the vanilla buttercream icing

now for the vanilla buttercream icing we’ll need 1 cup or 2 sticks of softened

we’ll need 1 cup or 2 sticks of softened

we’ll need 1 cup or 2 sticks of softened unsalted butter 6 to 8 cups of icing

unsalted butter 6 to 8 cups of icing

unsalted butter 6 to 8 cups of icing sugar 1/2 a cup of milk and 2 teaspoons

sugar 1/2 a cup of milk and 2 teaspoons

sugar 1/2 a cup of milk and 2 teaspoons of vanilla extract in a large bowl place

of vanilla extract in a large bowl place

of vanilla extract in a large bowl place the butter 4 cups of the icing sugar the

the butter 4 cups of the icing sugar the

the butter 4 cups of the icing sugar the milk and the vanilla on the medium speed

milk and the vanilla on the medium speed

milk and the vanilla on the medium speed of an electric mixer beat until smooth

of an electric mixer beat until smooth

of an electric mixer beat until smooth and creamy

and creamy

and creamy about 3 to 5 minutes gradually add the

about 3 to 5 minutes gradually add the

about 3 to 5 minutes gradually add the rest of the sugar one cup at a time

rest of the sugar one cup at a time

rest of the sugar one cup at a time mixing well after each addition until

mixing well after each addition until

mixing well after each addition until it’s a good spreading consistency now

it’s a good spreading consistency now

it’s a good spreading consistency now remember you may not need all of the

remember you may not need all of the

remember you may not need all of the sugar

now if desired add a couple of drops of

now if desired add a couple of drops of food coloring to get the color you want

now as a little extra decoration we can

now as a little extra decoration we can add a few sprinkles to make it super

add a few sprinkles to make it super

add a few sprinkles to make it super fessor