Magnolia Bakery Double Shot Cupcake :: Cupcake Monday

magnolia bakery cupcake

I always stop for a cupcake (or two) when I'm in NYC. I've tried several hot spots and loved a few of the flavors at Magnolia Bakery, probably the most well-known in NYC. You may have read my post here. When's Great Ideas Channel shared this Double Shot Cupcake Recipe with me, I thought it would be perfect to share for Cupcake Monday!

Double Shot is a vanilla-and-chocolate marble cupcake covered with an airy, espresso-meringue buttercream and topped with a chocolate-covered espresso bean.1

Double Shot Cupcake Recipe

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).

Coffee Bean French Buttercream Frosting

Makes 4 cups (enough for 24 cupcakes)

  • 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


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.

For more great recipes, visit PEOPLE'S Great Ideas Channel here.

DISCLOSURE: I have not tested this recipe yet, but I plan to. Let me know if you do and how they turn out!

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  1. Tina


    I could eat about 4 of those right now....yummmm! Happy Monday :)

    Reply 1 reply
    • Kim


      Me too, Tina. Have a wonderful week!

  2. Keisha - Cupcake Wishes & Birthday Dreams


    Ermigah!!!!! Need. Right. Now. Thanks for sharing!

    Reply 1 reply
    • Kim


      I know...time to get baking! Can't wait to try these!

  3. Jessica | Pen N' Paperflowers


    Oh I'm soooo jealous! Looks like you've got the signature frosting technique for Magnolia Bakery down. I'm still working on mine! Ha!!

    Reply 1 reply
    • Kim


      Oh Jess, I wish! That is Magnolia Bakery's photo! ;)

  4. deana rogers


    I am not much of a coffee person so how much of a coffee Flavor do these give off in the Frosting? Or what would be another type of Flavor would go well with this cupcake?

    Reply 0 replies

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