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Magnoila chocolate cupcakes

Discussion in 'Other Recipes' started by mainecoon lover, Mar 21, 2009.

  1. mainecoon lover
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    mainecoon lover Addicted to Mickey

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    Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

    CUPCAKES:

    2 cups all-purpose flour

    1 teaspoon baking soda

    1 cup (2 sticks) 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 (see Note)

    1 cup buttermilk

    1 teaspoon vanilla extract




    Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes.
    Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let
    cool to lukewarm 5–10 minutes.

    Preheat oven to 350 degrees.

    Line two 12-cup muffin tins with cupcake papers. Set aside.

    In a small bowl, sift together the flour and baking soda. Set aside.

    In a large bowl, on the medium speed of an electric mixer, 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 incorporated. 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 batter in the bowl to make sure the ingredients are well blended
    and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
    Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

    Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
    At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

    Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake
    pans and bake the layers for 30–40 minutes
  2. mainecoon lover
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    mainecoon lover Addicted to Mickey

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    Tip let these cool slightly in tin as if you pick them up to warm they break up.
  3. mumof2
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    mumof2 Serious Forum Regular

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    mmmm, another to add to my 'cakes to bake' list! :thumbsup:
  4. Mags
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    Mags Serious Forum Regular

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  5. mumof2
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    mumof2 Serious Forum Regular

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    that's where Britchick and Lisaw went when they were on their cupcakes mission in Lodon the other week! :yes:
  6. Mags
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    Mags Serious Forum Regular

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    Oh wow! Sorry I missed that thread. I must keep up. Did they buy the book? Honestly, it is such a great book.

    Margaret
  7. mainecoon lover
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    mainecoon lover Addicted to Mickey

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    Apparently so. I would only half fill muffin cups and not 3/4 as said. They hold better this way. They are very yummy.
  8. Ursula
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    Ursula Cast Member

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    Ooh god I mustn't ever go to that shop :( It will be my undoing :(
  9. Jazmine
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    Jazmine Dancing Queen!

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    Thanks Michelle i will certainly make a batch as soon as i get time DD loves cupcakes :hug2:
    Jacqui xxxx
  10. mainecoon lover
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    mainecoon lover Addicted to Mickey

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    They taste like nice gooey chocolate cake.
  11. Britchick
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    Britchick Forum Host Forum Host

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    sorry missed this thread, looks like a good book, didn't see it in the bakery though.
  12. Mags
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    Mags Serious Forum Regular

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    Its lovely. Its in Waitrose at the moment. Mind you the stock that they had went fast. Off to bake some cupcakes from it now for my brother's birthday. :thumbsup:

    Margaret

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