Tuesday, March 5, 2013

Chocolate Cupcakes--Magnolia Bakery's Recipe

 I very rarely have the urge to bake since I'm not big on sweets, but I've been wanting to try the Magnolia Bakery's recipe for chocolate cupcakes. My daughter made the bakery's vanilla cupcakes and said they were delicious! Since my husband loves chocolate, and sweets, I decided to make these.

I used a piping bag with the large round tip--the frosting has some air bubbles in it, which weren't there when I frosted some with an off-set spatula. I think they're still pretty. I wonder how many times I'll need to make these to get really good at the icing.

I got the Magnolia Bakery Chocolate Cupcake recipe online from food.com

Magnolia Bakery Chocolate Cupcakes

posted by ratherbeswimmin' on food.com

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract

Melt the chocolate first. Place the unsweetened chocolate squares in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally, making sure no solid pieces of chocolate remain. Let cool to lukewarm, about 5-15 minutes.

Line 2 muffin tins with cupcake papers and set aside. In a bowl, sift together 2 cups all-purpose flour and 1 teaspoon baking powder & set aside. Using an electric mixer, cream 1 cup unsalted butter on medium speed until smooth, then add in 1 cup granulated sugar and 1 cup firmly packed brown sugar. Beat for 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate and mix until well-incorporated.

Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix. Scrape down the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.

I found that this scooper, with a generous scoop, measures the amount perfectly and fairly neatly. Fill cupcake papers 3/4 full.

Bake in a 350º oven for 20-25 minutes or until toothpick comes out clean.

Cool for 15 minutes.


Chocolate Buttercream 


Ingredients and directions below, at the end of this post.


My family doesn't like a lot of frosting, so I had plenty left-over. I used the sprinkles because the air bubbles bothered me...just a little.

Itadakimasu!


***

Remember Rick & Jessica's wedding from my last post?

I made the Chawanmushi because I got the new dishes, but also because The Newlyweds honeymooned in Japan!

Their first stop was Tokyo, and they visited Asakusa and the temples there.

Jessica is a great student of culture. She watched the people and what they were doing to learn what to do herself. Here, she's wafting the incense onto herself--it's an act of purification.

Hand washing before going to the temple is also for purification. Use the tip of the handle only to scoop the water to wash your hands, never touching the cup to your body.  Pour the water onto your hands outside the well where the water is. You may also drink, but be careful not to touch the cup to your lips.

 Jessica loves electronics, and here she is in the electronics area of Tokyo. Her expression reflects her awe at all the electronics AND all the advertisements! 

 The Newlyweds said a highlight of Tokyo was the Tsukiji Fish Market. Jessica & Rick saw the movie Jiro Dreams of Sushi and were looking forward to seeing the fish market.

 They had breakfast at one of the stalls just outside the market--the 'Chef's Recommendation Morning Special' hit the spot.

 We are so happy to have Jessica a part of our family!

Jessica's a crafter--a jewelry maker. She's visiting the bead section of a craft store and by her expression, you can tell she's excited! 

 After Tokyo, the newlyweds went to Osaka, to visit Kanako, a not-so-distant relative who visited us a couple of summers ago.

 They went to the Osaka Aquarium Kaiyukan.

 Kanako showed them Osaka.

You're funny, Rick!

 This is Kanako's family, the Kurimotos. Hiroshi-san, Kanako's father, lived in the Los Angeles area for several years in his youth. A big "Arigatougozaimashita!" goes out to the Kurimoto family for their hospitality during Rick & Jessica's visit.

After Osaka, they traveled to Kyoto and visited more temples.

The end of the honeymoon was a relaxing stay Kawaguchi-Ko at a ryokan--a traditional Japanese inn--with a spectacular view of Mt. Fuji. The Newlyweds had some gourmet dinners there, too, as well as their first onsen--Japanese hot springs--experience.
  
Thank you, Rick and Jessica for sharing your honeymoon photos with us. 

What a great experience for the two of you.

Best Wishes and Congratulations as you begin your life together!


***


Magnolia Bakery Chocolate Cupcakes

posted by ratherbeswimmin' on food.com

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract

 1. To melt the chocolate, place unsweetened chocolate squares in a double boiler over simmering water on low heat for 5-10 minutes, stirring occasionally until completely smooth. Remove from heat and let cool for 5-15 minutes or until lukewarm.
 2. Line two 12-cup muffin tins with cupcake papers; set aside.
 3. In a bowl, sift the flour and baking soda together; set aside.
 4. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
 5. Add the sugars and beat for about 3 minutes or until fluffy.
 6. Add the eggs, one at a time, beat well after each addition.
 7. Add the chocolate, mixing until well incorporated.
 8. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
 9. With each addition, beat until ingredients are incorporated but do not overmix.
10. Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
11. Carefully spoon the batter into cupcake liners; fill 3/4 full.
12. Bake in a 350º oven for 20-25 minutes or until pick comes out clean.
13. Cool in tins for 15 minutes.
14. Remove from tins and cool completely on a wire rack.
15. Ice when completely cool.

Chocolate Buttercream 

posted by ratherbeswimmin' on food.com

Ingredients

1 1/2 cups unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/4 cups sifted powdered sugar

1. Note: to melt the chocolate, place semisweet chocolate into a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cook 5-15 minutes or until lukewarm.
2. To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3. Add the milk carefully and beat until smooth.
4. Add the melted chocolate and beat well for 2 minutes.
5. Add the vanilla and beat for 3 minutes.
6. Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
7. **For icing a 3-layer cake, use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.



5 comments:

  1. LOVE the honeymoon photos! Makes me homeshikku!

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  2. Thanks for sharing the honeymoon pictures! Looks like they had a blast :D

    ReplyDelete
  3. Great pics of Rick and Jessica's honeymoon! They must have had a great time. Mongolian cupcakes look as difficult as GCC! I bet they are delicious...I'll be making them real soon. Yes, I know I said Mongolian instead of Magnolia, couldn't resist...hahaha.

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  4. Hi There!

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