Double Shot Cupcakes from Magnolia Bakery
- Yield: 24 servings
- Devil's Food Cupcake Batter
- 2cups cake flour
- 1cup Dutch process cocoa powder
- 1 1/2teaspoons baking soda
- 1/2teaspoon salt
- 3/4cup (1½ sticks) butter, room temperature
- 1 1/2cups brown sugar
- 1/2cup sugar
- 3large eggs
- 2teaspoons pure vanilla extract
- 1 1/2cups buttermilk
- Vanilla Cupcake Batter
- 4large eggs
- 1cup whole milk
- 1teaspoon vanilla extract
- 2 1/2cups cake flour
- 1 1/2cups self-rising flour
- 2cups sugar
- 1cup (2 sticks) butter, room temperature and cut into 1-inch cubes
- Coffee Bean French Buttercream Frosting
- 1/2cup water
- 1 1/2cups sugar, divided
- 1/4teaspoon cream of tartar
- 6 egg yolks
- 1/8cup instant espresso powder
- 4 sticks butter, cut into 1-inch cubes
- Preheat oven to 325 F and line cupcake pans with paper liners.
- To make the devil’s food batter, in a large bowl, whisk together 2 cups cake flour, cocoa powder, baking soda and salt. Sift and set aside.
- In bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, cream together ¾ cup butter, ½ cup sugar and the brown sugar on speed 2 (medium) until light and fluffy, about 5 minutes. Add 3 eggs, one at a time, mixing well after each addition. Add 2 tsp. vanilla and mix until just incorporated.
- Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk. Scrape the sides and bottom of bowl and beat for an additional 30 seconds. Set aside.
- To make vanilla cupcake batter, in a small bowl, whisk remaining 4 eggs and set aside. In a liquid measuring cup, combine milk and 1 tsp. vanilla and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, combine the 2 1/2 cups cake flour, self-rising flour and 2 cups sugar on speed 1 (low) for 2 minutes. With the mixer still running, add remaining butter one cube at a time. Add ½ of the milk mixture. Mix on speed 2 (medium). With the mixer running on speed 1 (low), slowly pour in whisked eggs and remaining milk mixture—continue mixing for 1-2 minutes.
- Scoop a ½ scoop of each batter into each prepared cupcake liner. Use a paring knife, swirl the two batters together. Do not over-swirl—you should be able to see each color.
- Bake for about 25 minutes. Once cooled, cover with Coffee Bean French Buttercream Frosting.
To make the Coffee Bean French Buttercream Frosting:
- In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well. Heat the saucepan over low heat, stirring frequently to dissolve the sugar. Dissolve the cream of tartar in 1 tsp. water; add to sugar once it reaches a boil. Stop stirring.
- Leaving the sugar mixture over low heat, beat egg yolks in a stand mixer with the whisk attachment, or with a hand mixer, on speed 2 (medium) until creamy and light in color. Continue beating and add the remaining ½ cup sugar in 4 parts.
- When the syrup reaches 235 F on a candy thermometer, increase the mixer to speed 3 (high). When the syrup reaches 250 F, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer. Immediately add the espresso powder. Continuing on speed 3, beat egg yolk mixture until it cools. Making sure the egg mixture has cooled completely, add the butter one cube at a time and continue beating on speed 3 until it is all incorporated, and frosting is fluffy and smooth.
This post originally appeared on PEOPLE’s Great Ideas Channel.