When you can’t travel to NYC for their famous cupcakes, you make NYC come to you. Perfect for when you want to eat your feelings or just in need of a decadent pick-me-up. This cheat uses a box cake mix (because who can tell the difference) and the official Magnolia Bakery recipe for chocolate buttercream icing.
Bake the cupcakes according to the directions on the box. My favorite is Duncan Hines Vanilla or Yellow Cake for this recipe. Let cool completely before icing.
Chocolate Buttercream Ingredients:
3 sticks unsalted butter softened
2 tbsp milk
9oz semi-sweet chocolate, melted
1 tsp vanilla extract
2¼ cups sifted confectioners sugar or powdered sugar
Directions:
- In a large bowl, beat the butter on medium until creamy, about 3 minutes.
- Add the milk and beat until smooth.
- Add the melted chocolate and beat for another 2 minutes.
- Add the vanilla extract. Beat for 3 minutes.
- Gradually add the sifted sugar and beat on low until creamy.
Pro Tip: Put the buttercream in the fridge for about 10 minutes to firm up before you ice the cupcakes. For the traditional Magnolia Bakery cupcake, add some festive, colorful sprinkles on top.
Love,
Sara
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