While our trip to New York, we visited the famed Magnolia Bakery. My husband fell in love with their cupcakes, and even picked up a batch to take home with us (Can you guess which flavors? If you guessed chocolate then you totally know us inside and out;)). He said that the cupcakes, especially the chocolate frosting, reminded him of a childhood friend’s mother who used to make similar cupcakes for the kids (which, by the way, I’ve been hearing about since we got married over 5 years ago!). Imagine the sheer surprise I felt on finding out that these cupcakes were the cupcakes! I was excited because I knew that Magnolia Bakery carried a few cookbooks, so the recipe was definitely something I could find.
As soon as we got back home, I began the hunt for the perfect chocolate cupcake and Magnolia’s chocolate buttercream frosting recipe. Although I wasn’t very lucky finding a cupcake recipe, I did manage to find Magnolia Bakery’s actual chocolate frosting recipe! The taste is spot-on, and has become my offical go-to recipe for chocolate buttercream. Now all I need is a sturdy yet moist chocolate cupcake to go with it 🙂
Chocolate Buttercream Frosting
Yield: Frosts 2 Dozen Cupcakes
Or a 2-layer 9-inch Cake
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups unsalted butter, at room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 ¼ cups powdered sugar
Melt chocolate in a double broiler over simmering water for 5 to 10 minutes, stirring occasionally. Once smooth and thoroughly melted, remove from heat and allow it to cool for 5 to 15 minutes, until lukewarm.
In a large bowl, beat butter on medium speed until creamy, about 3 minutes. Add milk and beat until thoroughly combined. Add melted chocolate and beat for 2 additional minutes. Add vanilla and beat for another 3 minutes. Gradually add in powdered sugar on low speed and beat until fully incorporated and desired consistency is reached. If frosting is too loose to pipe, refrigerate until it becomes more firm.