I’ve yet to travel to New York but it’s definitely sitting there on my bucket list as far as travel adventures go. But when I think about baking and New York, I always think about The Magnolia Bakery – possibly because I used to be obsessed with Sex And The City as well as The Devil Wears Prada. And so.. out of mere curiosity, a couple of years ago, I bought one of their cookbooks…

This chocolate cupcake recipe is very easy to make. It’s moist yet at the same time light and fluffy and combined with the extra easy to make vanilla buttercream frosting (the recipe follows), it’ll feel a bit rustic, a bit old fashioned, yet totally chic in a completely contradictory way!!

2 cups plain flour
1 tsp baking soda
1 cup / 2 sticks / 220 grams unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces / 170 grams unsweetened chocolate, melted
1 cup buttermilk
1 tsp vanilla extract

Preheat oven to 350F / 175C. Line your muffin tins with cupcake papers (recipe makes 24). Set aside.
In a small bowl, sift together the flour & baking soda, then set aside.


In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugars and then beat until fluffy, about 3 minutes.


Add the eggs, one at a time, beating well after each addition.


Add the chocolate, mixing until well incorporated.


Add the dry ingredients in three parts, alternating with buttermilk & vanilla. Do not overbeat.

Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes (or until a cake tester inserted in the centre of the cupcake comes out clean).

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


1 cup / 2 sticks / 220 grams unsalted butter, softened
6-8 cups icing sugar
1/2 cup milk
2 tsp vanilla extract
Food colouring of your choice

Place the butter, 4 cups of sugar, milk & vanilla in a large mixing bowl. Beat until smooth & creamy on medium speed with an electric mixer (about 3-5 minutes).

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes) until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add some food colouring and mix thoroughly.

Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.

So what are you waiting for?? Why not give them a go!! xx

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