Ina Garten Beatty’s Chocolate Cake Cupcakes Recipe: Pure Bliss

Beatty’s chocolate cake cupcakes transform ordinary baking into an extraordinary culinary adventure that promises pure decadence.

Modern bakers seek recipes that combine simplicity with incredible taste, and this creation delivers precisely that experience.

Rich chocolate notes mingle with subtle coffee undertones, creating a sensory symphony that elevates traditional dessert expectations.

Soft, moist textures promise an indulgent moment of pure chocolate bliss that melts effortlessly on your palate.

Elegant yet approachable, these cupcakes represent more than just a sweet treat – they’re a celebration of culinary creativity.

Such remarkable desserts demonstrate how masterful technique can transform basic ingredients into something truly magical: prepare to be delighted.

What You’ll Need to Bake These Cupcakes

• All-Purpose Flour: Provides structure and base for the cupcake's texture.
• Granulated Sugar: Sweetens and helps create a tender crumb.
• Cocoa Powder: Delivers rich chocolate flavor and deep color.
• Baking Soda, Baking Powder: Crucial leavening agents for light and fluffy texture.
• Salt: Enhances overall flavor and balances sweetness.

• Buttermilk, Vegetable Oil: Ensures moisture and softness in the cupcakes.
• Eggs: Binds ingredients and provides structure.
• Vanilla Extract: Adds depth and warmth to the chocolate flavor.
• Hot Coffee: Intensifies chocolate taste and creates a more complex flavor profile.

• Semisweet Chocolate, Butter: Main components of rich, creamy frosting.
• Confectioners' Sugar: Provides sweetness and smooth consistency.
• Egg Yolk: Adds richness and helps stabilize the frosting.
• Instant Coffee Powder: Deepens chocolate flavor with subtle coffee notes.
• Vanilla Extract: Rounds out the frosting's flavor.

Cupcake Instructions for a Rich Cocoa Bite

Step 1: Prepare the Oven

Heat the oven to 350°F / 180°C. Ensure the oven rack is in the center position for even baking.

Step 2: Ready the Cupcake Pans

• Greasing with butter
• Dusting with flour
• Inserting cupcake liners

Step 3: Combine Dry Ingredients

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt

Mix these ingredients on low speed until well blended.

Step 4: Blend Wet Ingredients

• Buttermilk
• Vegetable oil
• Large eggs
• Vanilla extract

Step 5: Create Cake Batter

Slowly add wet ingredients to dry ingredients while mixing on low speed. Pour in hot coffee and mix until just combined. Scrape bowl sides to ensure complete integration.

Step 6: Fill Cupcake Liners

Pour batter into prepared cupcake liners, filling each about two-thirds full.

Step 7: Bake Cupcakes

Slide pan into preheated oven. Bake for 20-25 minutes. Check doneness by inserting a toothpick – it should come out clean.

Let cupcakes rest in pan for 10 minutes, then transfer to cooling rack.

Step 8: Craft Chocolate Frosting

Melt chocolate using double boiler method. Allow to cool to room temperature.

• Egg yolk
• Vanilla extract

Gradually mix in confectioners’ sugar.

Dissolve instant coffee in hot water.

Gently fold in melted chocolate and coffee mixture.

Step 9: Decorate and Serve

Once cupcakes are completely cool, generously spread frosting on top. Serve and enjoy these decadent chocolate treats!

Tips for the Best Texture and Flavor

• Prep Like a Pro: Gather all ingredients before starting to streamline your baking process and ensure smooth execution.
• Temperature Matters Most: Room temperature ingredients blend more evenly, creating a silky-smooth chocolate batter that bakes perfectly.
• Sifting Secrets Unveiled: A fine mesh sifter breaks up cocoa powder and flour clumps, guaranteeing ultra-tender, light cupcakes with a delicate crumb.
• Mixing Magic Technique: Fold ingredients gently and stop mixing the moment everything combines to maintain a soft, tender cupcake texture.
• Cooling Wisdom: Allow cupcakes to cool completely on a wire rack, preventing condensation and ensuring frosting sets beautifully without sliding off.

How to Store Your Cupcakes to Keep Them Soft

• Cool Completely: Let cupcakes reach room temperature before storage to prevent condensation and maintain their delicate texture. Moisture is the enemy of perfect cupcake preservation.
• Airtight Container Method: Store cupcakes in a sturdy container with a tight-fitting lid to lock in freshness and prevent them from drying out. Line the bottom with parchment paper to absorb excess moisture and protect the delicate frosting.
• Freezing Technique: Individually wrap unfrosted cupcakes in plastic wrap, then place them in a freezer-safe container. Seal tightly to prevent freezer burn and preserve their rich chocolate flavor for up to 3 months. Thaw at room temperature for 45-60 minutes before serving, ensuring they regain their original soft, decadent texture.

Flavor Variations for Beatty’s Famous Treats

• Mocha Espresso Boost: Add an extra shot of espresso powder to the batter for a more intense coffee flavor, creating a richer chocolate experience with a caffeinated kick.
• Salted Caramel Crunch: Top the frosted cupcakes with a drizzle of homemade salted caramel sauce and sprinkle crushed toffee bits for a sweet and salty combination.
• Raspberry Chocolate Dream: Fill the cupcake centers with seedless raspberry jam before frosting, then garnish with fresh raspberries for a fruity chocolate contrast.
• Nutty Chocolate Indulgence: Fold chopped toasted hazelnuts or almonds into the batter, then top the frosted cupcakes with a sprinkle of crushed nuts for added texture and depth.

Final Sweet Word on These Chocolate Cupcakes

Chocolate lovers unite over Ina Garten’s irresistible cupcake masterpiece!

Rich chocolate notes dance across palates with luxurious complexity.

Silky frosting crowns each tender cupcake like a delectable crown.

Serious bakers and casual enthusiasts will discover pure chocolate magic in this recipe.

Professional techniques merge with home kitchen comfort, creating memorable dessert experiences.

Passionate chocolate seekers: share this decadent delight, comment with your chocolate adventures, and spread sweet inspiration across social platforms!

Why You’ll Adore Beatty’s Chocolate Cake Cupcakes

• Indulge in Deeply Rich Chocolate Flavor: These cupcakes deliver an intense, luxurious chocolate experience that satisfies even the most serious chocolate lovers with their deep, complex cocoa profile.
• Achieve Bakery-Worthy Moisture Magic: The combination of buttermilk, vegetable oil, and hot coffee creates an incredibly moist, tender crumb that stays soft and delectable for days after baking.
• Master Foolproof Baking Technique: Ina Garten's precise method makes these cupcakes surprisingly easy to prepare, with simple steps that guarantee professional-quality results even for novice bakers.
• Elevate with Decadent Coffee-Infused Frosting: The chocolate frosting, enhanced with instant coffee, adds a sophisticated layer of flavor that transforms these cupcakes from ordinary to extraordinary, creating a gourmet dessert experience that's both comforting and elegant.

Ina Garten Beattys Chocolate Cake Cupcakes Recipe

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4.7 from 18 reviews

• Total Time: 1 hour
• Yield: 24 1x

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Description

Ina Garten’s Beattys Chocolate Cake blends rich cocoa with velvety buttermilk, creating an irresistible dessert that melts in your mouth. Chocolate enthusiasts will savor each moist, luxurious bite of this classic American treat that promises pure indulgence.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups / 400g sugar
• 1 ¾ cups / 220g all-purpose flour
• ¾ cup / 75g cocoa powder
• 1 cup / 240ml buttermilk
• ½ cup / 120ml vegetable oil
• 2 extra-large eggs
• 1 cup / 240ml freshly brewed hot coffee

Leavening and Seasoning Ingredients:

• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon pure vanilla extract (Nielsen Massey Madagascar Bourbon brand)

Additional Ingredients:

• 6 ounces / 170g semisweet chocolate (recommended: Callebaut)
• ½ pound / 225g unsalted butter
• 1 extra-large egg yolk
• 1 tablespoon instant coffee powder
• 1 ¼ cups / 150g sifted confectioners’ sugar
• Butter, for greasing the pans

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Instructions

1. Thoroughly prepare the oven, heating it precisely to 350°F (180°C) with the rack positioned in the center.
2. Meticulously prepare cupcake pans by generously coating with butter and flour, or alternatively line with standard cupcake liners to prevent sticking.
3. Create a smooth dry ingredient blend by sifting all powdery components – all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt – directly into an electric mixer bowl fitted with a paddle attachment.
4. In a separate mixing vessel, whisk together liquid ingredients: full-fat buttermilk, neutral vegetable oil, large room-temperature eggs, and pure vanilla extract until thoroughly integrated.
5. Gradually incorporate wet ingredients into the dry mixture at a low mixer speed, ensuring complete and gentle integration without overmixing.
6. Introduce hot, freshly brewed coffee to the batter, stirring minimally to maintain a smooth, consistent texture. Use a rubber spatula to scrape down bowl sides, guaranteeing no unmixed ingredients remain.
7. Distribute batter evenly into prepared cupcake pans, filling each cavity approximately two-thirds full to allow proper rising during baking.
8. Bake cupcakes for 20 to 25 minutes, monitoring closely and testing doneness by inserting a clean toothpick into the center – it should emerge without any wet batter clinging.
9. Allow cupcakes to rest in pans for 10 minutes, then carefully transfer to a wire cooling rack to reach complete room temperature.
10. For frosting, create a double boiler by placing chopped semisweet chocolate in a heat-safe bowl over simmering water, stirring until smoothly melted.
11. In the electric mixer, cream butter until light and airy, approximately 3 minutes at medium-high speed.
12. Incorporate egg yolk and vanilla extract, continuing to beat for an additional 3 minutes until mixture becomes exceptionally smooth.
13. Gradually introduce sifted confectioners’ sugar at low speed, mixing until creamy and fully integrated.
14. Dissolve instant coffee powder in hot tap water, then gently fold into the chocolate mixture along with melted chocolate.
15. Once cupcakes have completely cooled, generously apply chocolate frosting using an offset spatula or piping bag for elegant presentation.

Notes

• Whip eggs and butter at room temperature to create a silky, well-blended batter that rises beautifully.
• Sifting cocoa, flour, and baking soda eliminates pesky lumps, guaranteeing a cloud-like cupcake texture.
• Gently fold ingredients to keep the batter tender; aggressive mixing leads to tough, disappointing treats.
• Pull cupcakes from the oven just before they’re fully done to lock in moisture and prevent dry edges.
• Patience is key – allow cupcakes to cool completely, creating the perfect canvas for dreamy frosting.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 65 mg