Magnolia Bakery’s Double Shot Cupcake Recipe

(Magnolia Bakery)

Ingredients 2 cups cake flour 1 cup Dutch process cocoa powder 1½ tsp. baking soda ½ tsp. salt ¾ cup (1½ sticks) butter, room temperature 1½ cups brown sugar ½ cup sugar 3 large eggs 2 tsp. pure vanilla extract 1½ cups buttermilk (Thinkstock)

Ingredients 4 large eggs 1 cup whole milk 1 tsp. vanilla extract 2½ cups cake flour 1½ cups self-rising flour 2 cups sugar 1 cup (2 sticks) butter, room temperature and cut into 1-inch cubes (Thinkstock)

Makes 4 cups (enough for 24 cupcakes) Ingredients ½ cup water 1½ cups sugar, divided ¼ tsp. cream of tartar 6 egg yolks ⅛ cup instant espresso powder 4 sticks butter, cut into 1-inch cubes (Thinkstock)

In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well. Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan. 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 the 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 degrees on a candy thermometer, increase the mixer to speed 3 (high). When the syrup reaches 250 degrees, 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. Scrape sides if necessary. (Thinkstock)