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Well Fancy This: Chocolate Ribbon Cupcakes and How to Melt Chocolate

Chocolate cupcake recipe inspired by Magnolia Bakery
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Angela Roberts


  • Chocolate Buttermilk Cupcakes
  • adapted from "Magnolia Bakery Cookbook" by Jennifer Appel and Alyssa Torey
  • 2 sticks butter softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 6 oz unsweetened chocolate melted (see notes)
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 3 ounces chocolate melted for chocolate curls


  • Cream together the butter, sugar and the brown sugar. Add the eggs one at a time for 45 seconds each.
  • Melt chocolate. (see notes)
  • Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the buttermilk. Add the flour and baking soda, mix and finish with the remainder of the buttermilk. Mix until well incorporated. Scoop into baking cups and bake at 350F for about 20 minutes.


Melting Chocolate: Melting Chocolate.
There are many methods for melting chocolate. I used to either microwave chocolate or use a double boiler. I now have found a very simply method of using a large frying pan and placing my dish right in the simmering water. I got this method from a pastry chef that was baking a cake with Julia Child. It’s fast and still gives me enough working time to get it all melted.
1. Make sure you chop the chocolate as evenly as you can so it melts at same pace, into small pieces.
2. Stir pretty constantly to keep the chocolate from burning.
3. Be careful to not get any water into the bowl.
Chocolate Curls:
Chocolate Ribbons
Melt 6 ounces of chocolate. Use the BACK of a baking sheet. Pour and spread the chocolate as thin as you can without seeing through it. Then refrigerate until cold and hard. Take out of the refrigerator and allow it to warm up (maybe 10 minutes). Then using a knife, slide under the chocolate and hold one side and pinch to make a curl. The trick is the chocolate can’t be so cold that it is brittle or so warm that it is melting when you do it.