Ina Garten’s Beatty’s Chocolate Cake Cupcakes are made with flour, sugar, cocoa powder, buttermilk, eggs, vanilla, and coffee. This delicious recipe creates rich cupcakes in about 1 hour and 30 minutes, serving up to 24 people.
More Ina Garten Recipe:
🧡 Why You’ll Love Beatty’s Chocolate Cake Cupcakes
- Rich Chocolate Flavor: The cocoa powder and coffee together make these cupcakes have a deep chocolate taste.
- Moist and Tender: The buttermilk and vegetable oil keep these cupcakes soft and moist.
- Creamy Chocolate Frosting: The frosting is made with semisweet chocolate, giving it a smooth and rich texture.
- Simple Ingredients: You can make these cupcakes with ingredients you probably already have at home.
- Perfect for Any Occasion: These cupcakes are great for any event, from parties to family gatherings.
🍫 Ina Garten Beatty’s Chocolate Cake Cupcakes Ingredients
For the cupcakes:
- Butter, for greasing the pans
- 1 3/4 cups / 220g all-purpose flour, plus more for pans
- 2 cups / 400g sugar
- 3/4 cup / 75g good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup / 240ml buttermilk, shaken
- 1/2 cup / 120ml vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract (Nielsen Massey Madagascar Bourbon brand)
- 1 cup / 240ml freshly brewed hot coffee
For the frosting:
- 6 ounces / 170g good semisweet chocolate (recommended: Callebaut)
- 1/2 pound / 225g unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract (Nielsen Massey Madagascar Bourbon brand)
- 1 1/4 cups / 150g sifted confectioners’ sugar
- 1 tablespoon instant coffee powder
🧁How To Make Ina Garten Beatty’s Chocolate Cake Cupcakes
- Preheat the oven: Preheat to 350°F / 180°C.
- Prepare the cupcake pans: Butter and flour them or line them with cupcake liners.
- Mix dry ingredients: Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.
- Combine wet ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
- Mix wet and dry ingredients: With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Then, with the mixer still on low, add the hot coffee and stir just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure everything is mixed well.
- Fill the cupcake pans: Pour the batter into the prepared cupcake pans, filling each cup about 2/3 full.
- Bake the cupcakes: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer the cupcakes to a cooling rack to cool completely.
- Prepare the frosting: Chop the semisweet chocolate and place it in a heat-proof bowl over a pan of simmering water. Stir until just melted, then set aside to cool to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla extract, continuing to beat for another 3 minutes. Turn the mixer to low speed, gradually add the sifted confectioners’ sugar, and beat at medium speed until smooth and creamy, scraping down the bowl as needed. Dissolve the instant coffee powder in 2 teaspoons of hot tap water. On low speed, add the melted chocolate and coffee to the butter mixture and mix until blended. Do not whip.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them with the chocolate frosting. Serve and enjoy!
💭 Recipe Tips
- Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature to help the batter mix smoothly and rise evenly.
- Sift the Dry Ingredients: Sifting the flour, cocoa powder, and baking soda helps prevent lumps and ensures a light, even texture.
- Don’t Overmix the Batter: Mix just until combined to avoid tough cupcakes. Overmixing can make them dense.
- Check for Doneness Early: Start checking the cupcakes a few minutes before the recommended baking time to avoid overbaking. They should be set and a toothpick should come out clean.
- Cool Completely Before Frosting: Let the cupcakes cool completely on a wire rack to prevent the frosting from melting.
🎚 How To Store Leftovers Beatty’s Chocolate Cake Cupcakes?
- Refrigerate: Cool leftovers beatty’s chocolate cake cupcakes to room temperature before storing them in an airtight container. They will keep in the fridge for up to 5 days.
- Freeze: Once cooled, wrap leftovers beatty’s chocolate cake cupcakes in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature for about 1 hour before eating.
🍨 What To Serve With Beatty’s Chocolate Cake Cupcakes?
These rich Beatty’s Chocolate Cake Cupcakes pair well with a glass of cold milk, a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries. They can also be served alongside a cup of coffee, a hot chocolate, or a fruit salad for a delicious treat.
FAQ’S:
What Should I Do If My Cupcakes Sink In The Middle After Baking?
Cupcakes may sink if they are undercooked or if the oven temperature is too high. Ensure you bake at the correct temperature and check for doneness with a toothpick.
How Can I Prevent The Frosting From Melting?
Ensure the cupcakes are completely cool before frosting. If needed, refrigerate the cupcakes briefly after frosting to set the icing.
Can I Use Oil Instead Of Vegetable Oil?
Yes, you can use other neutral oils like canola oil in place of vegetable oil. Avoid using strongly flavored oils as they can affect the taste of the cupcakes.
How Can I Avoid Having Cupcakes Stick To The Pan?
Make sure to grease the pans well and line them with parchment paper. Also, allow the cupcakes to cool in the pans for 30 minutes before removing them to prevent sticking.
More Ina Garten Recipe:
Ina Garten Beatty’s Chocolate Cake Cupcakes Nutrition Facts
Serving Size: 1 cupcake (from a batch of 24)
- Calories: 360
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 4g
Ina Garten Beatty’s Chocolate Cake Cupcakes
Description
Ina Garten’s Beatty’s Chocolate Cake Cupcakes are made with flour, sugar, cocoa powder, buttermilk, eggs, vanilla, and coffee. This delicious recipe creates rich cupcakes in about 1 hour and 30 minutes, serving up to 24 people.
Ingredients
For the cupcakes:
For the frosting:
Instructions
- Preheat the oven: Preheat to 350°F / 180°C.
- Prepare the cupcake pans: Butter and flour them or line them with cupcake liners.
- Mix dry ingredients: Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.
- Combine wet ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
- Mix wet and dry ingredients: With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Then, with the mixer still on low, add the hot coffee and stir just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure everything is mixed well.
- Fill the cupcake pans: Pour the batter into the prepared cupcake pans, filling each cup about 2/3 full.
- Bake the cupcakes: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer the cupcakes to a cooling rack to cool completely.
- Prepare the frosting: Chop the semisweet chocolate and place it in a heat-proof bowl over a pan of simmering water. Stir until just melted, then set aside to cool to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla extract, continuing to beat for another 3 minutes. Turn the mixer to low speed, gradually add the sifted confectioners’ sugar, and beat at medium speed until smooth and creamy, scraping down the bowl as needed. Dissolve the instant coffee powder in 2 teaspoons of hot tap water. On low speed, add the melted chocolate and coffee to the butter mixture and mix until blended. Do not whip.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them with the chocolate frosting. Serve and enjoy!
Notes
- Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature to help the batter mix smoothly and rise evenly.
- Sift the Dry Ingredients: Sifting the flour, cocoa powder, and baking soda helps prevent lumps and ensures a light, even texture.
- Don’t Overmix the Batter: Mix just until combined to avoid tough cupcakes. Overmixing can make them dense.
- Check for Doneness Early: Start checking the cupcakes a few minutes before the recommended baking time to avoid overbaking. They should be set and a toothpick should come out clean.
- Cool Completely Before Frosting: Let the cupcakes cool completely on a wire rack to prevent the frosting from melting.
Beatty’s Chocolate Cake Cupcakes