A few years ago, we took a trip to New York and 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 12 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 Magnolia’s chocolate buttercream frosting recipe. Alas, 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. I turn to this recipe time and time again, and it’s never let me down!
Chocolate Buttercream Frosting (Magnolia Bakery Copycat)
- 1 ½ cups semi-sweet chocolate chips OR 9 ounces semi-sweet chocolate
- 1 ½ cups unsalted butter, at room temperature
- 2 tablespoons milk, whole or reduced fat
- 1 teaspoon vanilla extract
- 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 to room temperature.
In a large bowl, whip butter on medium speed, using a whisk attachment, until light and fluffy, about 3 minutes. Reduce speed to low and add milk. Whisk until thoroughly incorporated.
Add melted chocolate, increases speed to medium, and whip for 2 minutes. Be sure to scrape the sides of the bowl as needed. Add vanilla and beat for another 3 minutes.
Reduce speed to low and gradually add in powdered sugar. Whip until fully incorporated, then increase speed to medium. Whip until desired consistency is reached, about 2 to 4 minutes.
Recipe adapted from Food.com.