Magnolia Bakery Mocha Cupcakes

Cupcakes! They might have gone out of fashion but the original – and best – bakeries are still delivering the goods. Every time I go to London I scoff as many Lola's cupcakes as I can (shout out to Hummingbird and Crumbs & Doilies too), but nothing beats a cupcake from the Magnolia Bakery.

Of course, they're on the other side of the world, but NOTHING compares. So light and fluffy and rich and decadent, they're impossible not to scarf in just three mouthfuls but so delicious you'll forgive yourself and buy another one to eat straight away. It's been three years since my last visit (welp) to NYC, so I've been keeping the dream alive at home with the most insanely delicious mocha cupcakes I have ever baked.

The buttercream is what makes these cupcakes so good – it is the best (and easiest) thing ever, you will never need another recipe in your life. If you don't like coffee then just skip the espresso powder and you'll have the best ever chocolate cupcakes instead!

It's up to you how you ice your cupcakes, but I like to pipe mine in a little blob so you can still see the sponge. The buttercream recipe is more than is needed for these cupcakes but I like to make extra... just in case, heh.

Mocha Cupcakes – sponge recipe adapted from The Hummingbird Bakery and buttercream recipe adapted from Love is in my Tummy

Ingredients:
105g self-raising flour
20g cocoa powder
10g espresso powder - I used Percol Beyond and Black
140g caster sugar
Pinch salt
40g unsalted butter
120ml milk
1 egg
1/4 tsp vanilla extract

170g unsalted butter
128g dark chocolate (at least 70% cocoa solids)
10g espresso powder (or to taste) dissolved in a tablespoon or two of boiling water
1/2 tsp vanilla extract
125g icing sugar

Method
1. Preheat your oven to 170°C and fill a 12-hole cupcake tin with cupcake cases.
2. Put the flour, cocoa, sugar, espresso powder, salt and butter in a freestanding mixer or use a handheld electric whisk to beat until a sandy mixture comes together.
3. Whisk the milk, egg and vanilla in a jug and slowly pour into the dry mix. Beat on high for a minute to get rid of any lumps – don't overmix!
4. Best way to get this soupy cake mix into the cases is with an ice cream scoop - it ensures each cupcake is the same size, too. Bake in the oven for at least 15 minutes – mine usually need 18 minutes but the original recipe calls for these to be baked for 20-25 minutes. In the words of Georgia from Georgia's Cakes, know your oven! When they're done they'll be bouncy and lovely – pop them out onto a wire rack to cool completely.
5. To make the best EVER mocha buttercream, melt the chocolate and leave to cool almost completely (but not harden).
6. Beat the butter in a freestanding mixer or use an electric whisk for 3 whole minutes. Use a spatula to scrape down the sides of the bowl.
7. Add the melted chocolate, vanilla and espresso powder mixed with a drop of hot water.
8. Mix in the icing sugar and beat for about 2 more minutes. Use a wooden spoon to mix the buttercream by hand to get rid of any air bubbles. Spoon into a piping bag fitted with your chosen nozzle to pipe onto the cupcakes. Eat them all immediately.