Magnolia Bakery Vanilla Cupcakes and Chocolate Icing

I used to live in New York, whenever I would visit the city I would stop at Magnolia Bakery and get a cupcake.  I was super sad when I moved away.  No more cupcakes :(  I put the Magnolia Cupcake Bakery cookbook on my Amazon wishlist and my husband got it for me for mother's day last year.  I've made several recipes from the book since then.  The recipes usually turn out amazing, especially the frosting, but the cupcakes are a little dry at times.  This time I put in a little less flour and they turned out great! I made the cupcake pictured below for a baby shower.  They tasted amazing. Now you can make them too!

Vanilla Cupcakes Recipe

Author: Adapted By Magnolia Cupcake's Recipe Used With Permission

Yield: 36

Prep Time: 30 Min Cook time: 25 Min

INGREDIENTS FOR VANILLA CUPCAKES:

• 1 cup unsalted butter
• 2 cups sugar
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups sifted self rising flour
• 1 cup sifted flour

INGREDIENTS FOR CHOCOLATE BUTTERCREAM FROSTING:

• 1 1/2 cups unsalted butter
• 2 Tablespoons milk
• 9 ounces semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 2 1/4 cup powered sugar

INSTRUCTIONS FOR VANILLA CUPCAKES:

1. Leave the butter, eggs and milk out for at least an hour before making the cupcakes.
2. Preheat over to 350 degrees.
3. Put cupcake wrapper in cupcake pans.
4. Sift the flours, measure, and combine.
5. Beat the eggs until well blended.
6. Combine the milk and the vanilla.
7. Cream the butter for at least 3 minutes with mixer.
8. Gradually add the sugar and cream for 3 more minutes.
9. Add the eggs to the butter and sugar mixture, beating well.
10. Alternate between add the milk mixture and the flour mixture. Mix well but do not over beat.
11. Using a number 20 food disher scoop the cupcake batter into the cupcake wrappers.
12. Bake for 20 to 25 minutes, or until a toothpick comes out dry and the cupcake is spongy when pressed upon.
13. Let cool and ice.

INSTRUCTIONS FOR CHOCOLATE BUTTERCREAM FROSTING:

1. Leave the butter, and milk out for at least an hour before making the frosting.
2. Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
3. Let the chocolate cool for 15 minutes.
4. Beat the butter for 3 minutes, incorporating lots of air.
5. Add the milk and mix well.
6. Add the chocolate and beat for 2 minutes.
7. Add the vanilla extract and beat for 3 minutes.
8. Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
9. Spread on your cupcakes and enjoy!

PS. You will want to eat everything the icing touches, the real chocolate in the recipe gives this icing a very real delicious edge.