Make Magnolia Bakery’s Newest (Espresso) Cupcake!Sheri Silver
Long before cupcakes were a “thing,” there was Magnolia Bakery.
Magnolia Bakery has been whipping up contemporary takes on classic and retro desserts (think icebox cakes and banana cream pies) since 1996.
Walking into the tiny shop (the original, and my favorite, is tucked away in the always charming West Village) feels a bit like stepping back in time. The smell of sugar and frosting envelopes you, and the vintage décor completes the experience.
But it’s mostly about the cupcakes.
Made world-famous thanks to an episode of Sex and the City, it is now not uncommon to see busloads of tourists lined up around the block, waiting to taste the justifiably hyped treats.
As for myself, I’ve been a huge fan of Magnolia cupcakes for years, and am pretty much helpless to pass by the shop no matter what time of day without ducking in for one (vanilla/vanilla).
Ahh, the cupcakes. So, so good.
So I am bursting with excitement today because I get to share with all of you Magnolia’s latest creation!
Magnolia Bakery has partnered with Peet’s Coffee and Tea to create the “Double Shot Cupcake.” Each cupcake is a blend of vanilla and chocolate marble cake, with (wait for it) espresso meringue buttercream. Heaven.
PEOPLE.com’s Great Ideas channel has the decadent recipe exclusively, and this is the first time ever that the recipe has been shared with the public.
So grab your mixing bowls and wake up your sweet tooth with this mouthwatering recipe!
Magnolia’s Double Shot Cupcakes
For devil’s food cupcake batter:
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 eggs, large
2 tsp. pure vanilla extract
1½ cups buttermilk
For vanilla cupcake batter:
4 eggs, large
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
1. Preheat oven to 325 degrees and line cupcake pans with paper liners. (Note: This recipe also works in a convection oven at 275 degrees.)
2. 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.
3. In the 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. Scrape the sides and bottom of bowl.
4. Add 3 eggs, one at a time, mixing well after each addition. Add the 2 tsp. vanilla and mix until just incorporated. Scrape the sides and bottom of bowl.
5. 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.
6. 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.
7. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, combine the 2.5 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.
8. Add ½ of the milk mixture. Scrape the sides and bottom of the bowl and mix on speed 2 (medium).
9. With the mixer running on speed 1 (low), slowly pour in whisked eggs and remaining milk mixture. Scrape sides and bottom of the bowl and continue mixing for 1-2 minutes.
10. Scoop a ½ scoop of each batter into each prepared cupcake liner. Use a paring knife or a straw, swirl the two batters together. Do not over-swirl—you should be able to see each color.
11. Bake at 325 degrees for about 25 minutes. Once cooled, cover with coffee bean French buttercream frosting (recipe below). Decorate with a chocolate-covered espresso bean if desired.
Coffee Bean French Buttercream Frosting
Makes 4 cups
½ cup water
1½ cups sugar, divided
¼ tsp. cream of tartar
6 egg yolks
â…› cup instant espresso powder
4 sticks butter, cut into 1-inch cubes
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.