Magnolia Bakery Chocolate Buttercream

Back to Recipes Page –>
Back to Devil’s Food Cupcakes blog –>

I use this recipe to frost my Devil’s Food Cupcakes.

1 1/2 cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 1/4 cups sifted confectioners’ sugar

1. To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes or until lukewarm.
2. In a large bowl, beat the butter until creamy on medium speed of an electric mixer (about 3 minutes).
3. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well (about 2 minutes).
4. Gradually add the sugar and beat on low speed until creamy and of desired consistency.

Makes enough for a 2-layer 9-inch cake or 24 cupcakes standard cupcakes.

Source: Today, MSNBC, Magnolia Bakery’s Cult Favorite Vanilla Cupcakes (Steal the Simple Recipe for the “Sex and the City” Ladies’ Preferred Dessert).

Back to Recipes Page –>
Back to Devil’s Food Cupcakes blog –>