Magnolia Bakery Chocolate Cupcakes
Indulge in the rich decadence of Magnolia Bakery Chocolate Cupcakes, a timeless treat that combines moist chocolate cake with a luscious cocoa buttercream frosting. This recipe captures the essence of bakery-quality desserts right in your home kitchen. The cupcakes boast a perfectly tender crumb thanks to the addition of boiling water to the batter, creating a silky and light texture that's irresistibly chocolaty. Topped with a velvety, homemade cocoa frosting, crafted with softened butter and a splash of vanilla, these cupcakes are a chocolate lover's dream. With a prep and bake time of just 40 minutes, this crowd-pleasing recipe is ideal for birthdays, gatherings, or an everyday indulgence. Serve these gourmet cupcakes fresh or store them for a sweet treat that lasts—perfect for sharing or savoring solo!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.5 cups unsweetened cocoa powder (for frosting)
- 0.25 cups whole milk (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Repeat for a second batch or use a second tin if available.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing with a hand or stand mixer on medium speed until smooth.
Carefully stir in the boiling water. The batter will be thin, which is normal for this recipe.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the softened butter in a medium bowl with an electric mixer on medium speed until creamy.
Gradually add the powdered sugar and cocoa powder, mixing until fully incorporated.
Slowly pour in the milk and vanilla extract, beating until the frosting is smooth and fluffy. Add more milk if needed for a spreadable consistency.
Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 33.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
