Ina Garten Beatty’s Chocolate Cupcakes

Ina Garten’s Beatty’s Chocolate Cupcakes are made with all-purpose flour, sugar, cocoa powder, buttermilk, vegetable oil, eggs, vanilla extract, and freshly brewed coffee, including all necessary ingredients. This delicious Beatty’s Chocolate Cupcakes recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 24 people.

This Beatty’s Chocolate Cupcakes Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 1¾ cups all-purpose flour
• 2 cups sugar
• ¾ cups good unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• Kosher salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Buttercream

How To Make Beatty’s Chocolate Cupcakes?

1. Preheat the oven: Preheat the oven to 350°F (175°C). Grease the tops of two 12-cup muffin pans, line all the cups with paper liners, and set aside.
2. Mix dry ingredients: Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined.
3. Combine wet ingredients: In another bowl, whisk together the buttermilk, oil, eggs, and vanilla. With the mixer on low, slowly add the wet ingredients to the dry ones. Then, with the mixer still on low, add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. (The batter will be very liquid.)
4. Bake the cupcakes: Divide the batter among the prepared muffin cups using a standard 2¼-inch ice cream scoop. Bake for 25 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool completely.
5. Frost: Pipe or spread the Chocolate Buttercream onto each cupcake. Store covered at room temperature (don’t refrigerate) and serve at room temperature.

Recipe Tips:

• Use Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps the ingredients combine better and creates a smoother batter, resulting in fluffier cupcakes.
• Sift the Cocoa Powder: Sifting the cocoa powder with the dry ingredients removes any lumps and ensures an even distribution of flavor in your cupcakes, giving you a richer chocolate taste.
• Don’t Overmix the Batter: After adding the wet ingredients to the dry, mix just until combined. Overmixing can lead to dense cupcakes, so a few lumps are okay!
• Measure Accurately: Use the spoon-and-level method for measuring flour. Spoon flour into your measuring cup and level it off with a knife. This prevents compacting, which can make your cupcakes dry.
• Check for Doneness Early: Start checking your cupcakes a few minutes before the baking time is up. Ovens can vary, so removing them as soon as a toothpick comes out clean will help prevent overbaking.

How To Store Leftovers?

• Refrigerate: First, let the leftover Beatty’s Chocolate Cupcakes cool until they reach room temperature. Then, place them in an airtight container and store them at room temperature for up to three days.
• Freeze: To freeze the cupcakes, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to three months. To thaw, simply take them out of the freezer and let them sit at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 cupcake (from a batch of 24)

• Calories: 360
• Total Fat: 20 g
• Saturated Fat: 12 g
• Cholesterol: 75 mg
• Sodium: 150 mg
• Potassium: 200 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 2 g
• Sugars: 31 g
• Protein: 4 g

Try More Ina Garten Recipe:

• Ina Garten Bourbon Chocolate Pecan Pie
• Ina Garten Fresh Berry & Mascarpone Tart
• Ina Garten Rum Raisin Ricotta Ice Cream
• Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches
• Ina Garten Chocolate-dipped Brown Sugar Shortbread