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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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