Ina Garten’s Beatty’s Chocolate Cupcakes Recipe: Sweet Magic

These chocolate-rich Beatty’s chocolate cupcakes represent pure decadence in a delicate wrapper.

Signature ingredients transform ordinary baking into an extraordinary culinary experience that tantalizes taste buds.

Deep cocoa notes and subtle coffee undertones create a complex flavor profile that surprises and delights.

Soft, moist textures promise a sensational dessert that melts in your mouth with incredible smoothness.

Professional bakers and home cooks alike adore this recipe for its simplicity and incredible results.

Straightforward techniques guarantee success even for novice bakers seeking impressive treats.

Rich, velvety, and intensely chocolatey, these cupcakes will elevate any gathering or quiet moment of indulgence:

Why Beatty’s Cupcakes Deserve a Spot on Your Table

• Dive into Deep Chocolate Decadence: These cupcakes deliver an intense, rich chocolate experience that will make chocolate lovers swoon with pure delight.
• Foolproof Baking Technique: The recipe's simple mixing method ensures even beginners can create professional-looking cupcakes with minimal effort and maximum deliciousness.
• Moisture Magic Moment: Unexpected ingredients like hot coffee and buttermilk create an incredibly moist, tender crumb that melts in your mouth, keeping the cupcakes soft and luscious for days.
• Quick and Crowd-Pleasing Dessert: Ready in under an hour, these cupcakes are perfect for spontaneous gatherings, birthday parties, or when you need a quick sweet treat that will impress everyone.

Cupcake Staples for Ina Garten’s Recipe

• All-Purpose Flour: Provides structure and texture to the cupcakes, choose unbleached flour for best results.
• Granulated Sugar: Sweetens and helps with the cupcake's tender crumb, pure white sugar works best.
• Unsweetened Cocoa Powder: Delivers rich chocolate flavor, Dutch-processed cocoa gives deeper color.
• Baking Soda: Helps cupcakes rise and creates a light texture.
• Baking Powder: Provides additional leavening and helps cupcakes achieve soft consistency.
• Kosher Salt: Enhances overall flavor and balances sweetness.

• Buttermilk, Vegetable Oil: Adds moisture and creates tender crumb, full-fat buttermilk recommended.
• Large Eggs: Binds ingredients and provides structure, room temperature eggs mix more easily.
• Pure Vanilla Extract: Adds depth of flavor, choose high-quality Madagascar or Mexican vanilla.

• Hot Coffee: Intensifies chocolate flavor, freshly brewed coffee works best.

• Unsalted Butter: Creates creamy base for frosting, use high-quality European-style butter.
• Semisweet Chocolate: Provides rich chocolate flavor, choose good-quality chocolate for best results.
• Vanilla Extract: Enhances chocolate flavor, pure extract preferred.
• Confectioners' Sugar: Sweetens and thickens frosting, sift to remove lumps.

Mix and Bake These Chocolate Cupcakes

Step 1: Prepare Baking Station

Warm up the oven to 350°F. Grab two muffin pans and softly coat the tops with cooking spray. Gently place paper liners in each cup.

Step 2: Create Dry Mixture

• Flour
• Sugar
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Use an electric mixer with paddle attachment and blend on low speed until ingredients look perfectly combined.

Step 3: Combine Liquid Ingredients

• Buttermilk
• Vegetable oil
• Eggs
• Vanilla extract

Slowly pour liquid mixture into dry ingredients while mixer runs on low speed. Add hot coffee last and mix gently, scraping bowl sides. Batter will look thin and runny.

Step 4: Fill and Bake Cupcakes

Use an ice cream scoop to distribute batter evenly into prepared muffin cups. Slide pans into preheated oven. Bake for 25 minutes until a testing stick comes out clean when inserted into center of cupcake.

Step 5: Cool and Decorate

Allow cupcakes to rest in pans for 30 minutes. Transfer to cooling rack. Once completely cooled, spread or pipe chocolate buttercream on top of each cupcake. Keep at room temperature before serving.

Tips to Nail Beatty’s Cupcakes

• Bring Ingredients to Life: Warm eggs and buttermilk to room temperature for a silky, well-blended batter that transforms your cupcakes from good to extraordinary.
• Banish Cocoa Powder Lumps: Sift dry ingredients to create a smooth, even chocolate experience that guarantees intense flavor in every single bite.
• Embrace Gentle Mixing: Stir batter minimally to keep cupcakes light and tender, remembering that a few small lumps are actually your secret weapon for perfect texture.
• Master Precise Flour Measuring: Gently spoon flour into measuring cups and level with a knife, preventing dense, dry cupcakes that nobody wants to eat.
• Become a Baking Detective: Start checking cupcakes a few minutes early, using the toothpick test to catch that perfect moment of doneness before they become dry or overcooked.

How to Store Your Fresh Cupcakes

• Vacuum Seal: Lock in freshness by using a vacuum sealer to remove excess air, preventing moisture and freezer burn. Wrap each cupcake individually in plastic wrap before sealing to maintain their delicate texture and rich chocolate flavor.
• Layer Protection: Carefully stack cupcakes between sheets of parchment paper inside a hard-sided container to prevent crushing or smudging the delicate frosting. Use a container with a tight-fitting lid that creates an airtight seal, keeping the cupcakes moist and preventing them from absorbing other refrigerator odors.
• Temperature Control: Store cupcakes at a consistent 55-65°F, away from direct sunlight or heat sources. Keep them in the coolest part of your kitchen or refrigerator to preserve their soft crumb and prevent buttercream from melting or becoming too firm.

Different Styles for Chocolate Cupcakes

• Mocha Magic Cupcakes: Replace hot coffee with strong espresso and add a hint of coffee liqueur to intensify the chocolate-coffee flavor profile.
• Nutty Chocolate Crunch: Fold chopped toasted almonds or hazelnuts into the batter and sprinkle crushed nuts on top of the frosting for extra texture.
• Salted Caramel Chocolate Cupcakes: Drizzle homemade salted caramel sauce over the chocolate buttercream and garnish with a light sprinkle of sea salt flakes for a decadent sweet-salty combination.
• Raspberry Chocolate Surprise: Core the cooled cupcakes and fill with raspberry jam before frosting, creating a hidden fruity center that complements the rich chocolate base.

Cupcake Thoughts to End

Chocolate cupcakes from Ina Garten’s kitchen blend rich flavors and classic comfort.

Culinary magic happens when simple ingredients merge into delectable treats.

Professional bakers and home cooks alike cherish these indulgent confections.

Buttermilk creates unexpected moisture while coffee deepens chocolate complexity.

Each cupcake promises pure chocolatey satisfaction with a luxurious buttercream finish.

Readers, dive into baking bliss – snap a photo, share your masterpiece, and spread sweet inspiration across social networks!

Ina Garten Beattys Chocolate Cupcakes Recipe

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4.6 from 22 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Ina Garten’s Beattys Chocolate Cupcakes deliver rich, velvety chocolate perfection with unparalleled elegance. Silky ganache frosting and deeply moist cake layers invite indulgence, promising a luxurious chocolate experience you’ll treasure with each delectable bite.

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Ingredients

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Main Ingredients:

• 2 cups sugar
• 1¾ cups all-purpose flour
• ¾ cups unsweetened cocoa powder
• 1 cup buttermilk
• 1 cup freshly brewed hot coffee

Leavening Agents and Seasoning:

• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

Additional Ingredients:

• ½ cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• Chocolate Buttercream

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Instructions

1. Prepare the baking environment by heating the oven to 350°F (175°C). Generously coat two 12-cup muffin pans with cooking spray or butter, then carefully line each cup with paper liners.
2. In a large mixing bowl, meticulously sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Use an electric mixer with a paddle attachment to blend the dry ingredients thoroughly on low speed.
3. In a separate medium bowl, vigorously whisk the buttermilk, vegetable oil, large eggs, and pure vanilla extract until smooth and fully integrated. Gradually pour the wet mixture into the dry ingredients while mixing on low speed.
4. Slowly incorporate the hot, freshly brewed coffee into the batter, mixing gently until just combined. The mixture will appear exceptionally thin and liquid-like. Use a rubber spatula to scrape down the bowl’s sides, ensuring complete ingredient integration.
5. Distribute the chocolate batter evenly among the prepared muffin cups using a standard 2¼-inch (5.7 cm) ice cream scoop. This ensures uniform cupcake sizes and consistent baking.
6. Place the muffin pans in the preheated oven and bake for approximately 25 minutes. Test for doneness by inserting a cake tester or toothpick into the center of a cupcake – it should emerge clean and dry.
7. Remove the cupcakes from the oven and allow them to cool within the pans for 30 minutes. Carefully transfer the cupcakes to a wire cooling rack to reach room temperature completely.
8. Once cooled, adorn each cupcake with chocolate buttercream using a piping bag or offset spatula. Store the decorated cupcakes at room temperature in an airtight container to maintain moisture and freshness.

Notes

• Rescue Dense Batter by Gently Folding Ingredients with a rubber spatula, ensuring a light, airy texture without deflating the mixture’s delicate structure.
• Prevent Crumbly Cupcakes by measuring dry ingredients precisely, using a kitchen scale for ultimate accuracy and consistent results.
• Cool Completely on a wire rack before frosting, allowing heat to escape and preventing condensation that can make your frosting sliding or separating.
• Store Leftover Cupcakes in an airtight container at room temperature for maximum freshness, consuming within 2-3 days for the best flavor and texture.
• Customize Flavor Variations by swapping cocoa powder with melted dark chocolate or adding espresso powder to intensify the chocolate notes and create a more complex taste profile.

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

Nutrition

• Serving Size: 1 cupcake (from a batch of 24)
• Calories: 360
• Sugar: 31 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 75 mg