“From The Magnolia Bakery; they recommend icing with Caramel Frosting.”
2 1/2 cupcakes, about

Ingredients Nutrition


  1. Preheat oven to 350°; line 3 12-cup muffin tins with cupcake papers; set aside.
  2. Sift together the flour, cocoa, baking soda, and salt into a bowl; set aside.
  3. In a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
  6. With each addition, beat until the ingredients are incorporated, but do not overbeat.
  7. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.
  8. Carefully spoon batter in the cupcake liners, filling ¾ full.
  9. Bake 25-30 minutes or until pick comes out clean.
  10. Cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a