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Ina Garten Beatty Chocolate Cake Cupcakes

Ina Garten Beatty Chocolate Cake Cupcakes
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These cupcakes are incredibly moist, rich, and deeply chocolatey, thanks to the unusual addition of brewed coffee in the batter. Topped with a silky, glossy chocolate frosting, they deliver a decadent, bakery-quality experience in every bite.

Ingredients

Scale
  • 1/2 cup plus 1/3 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1/4 cup plus 1 tablespoon buttermilk, shaken
  • 1/4 cup vegetable oil
  • 2 tablespoons brewed coffee, cooled
  • 1/2 teaspoon vanilla extract
  • 42g (approximately 1 large egg)
  • For the frosting: 2 tablespoons unsalted butter, at room temperature
  • For the frosting: 2/3 cup powdered sugar, sifted
  • For the frosting: 1 tablespoon unsweetened cocoa powder, sifted
  • For the frosting: 1/4 teaspoon vanilla extract
  • For the frosting: 1 to 2 tablespoons milk or heavy cream, as needed

Instructions

  1. Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with 4 paper liners (fill the empty cups halfway with water to ensure even baking). This precise temperature ensures the cupcakes rise gently and stay tender.
  2. In a medium bowl, whisk together the 1/2 cup plus 1/3 cup all-purpose flour, 1/4 cup plus 2 tablespoons granulated sugar, 1/4 cup plus 2 tablespoons cocoa powder, 1 teaspoon baking soda, and 1/8 teaspoon fine sea salt. Whisking thoroughly aerates the dry ingredients, which contributes to a lighter crumb.
  3. In a separate small bowl or liquid measuring cup, combine the 1/4 cup plus 1 tablespoon buttermilk, 1/4 cup vegetable oil, 2 tablespoons cooled brewed coffee, 1/2 teaspoon vanilla extract, and the egg. Whisk until the egg is fully incorporated and the mixture looks homogenous.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no streaks of flour remain. Be careful not to overmix — about 20 strokes is enough — as overworking the batter can develop gluten and make the cupcakes tough.
  5. Divide the batter evenly among the 4 prepared liners, filling each about three-quarters full. A small ice cream scoop or a spoon works well; a kitchen scale (about 85g per cupcake) ensures even sizes and consistent baking.
  6. Place the muffin tin on the center rack of the preheated oven. Bake for 20 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean or with a few moist crumbs. The tops should spring back when lightly pressed.
  7. Remove the tin from the oven and let the cupcakes rest in the pan for 5 minutes. Then transfer them to a wire rack to cool completely — about 30 minutes. Do not frost while warm, or the frosting will melt and slide off.
  8. While the cupcakes cool, make the frosting. In a medium bowl, beat the 2 tablespoons unsalted butter with a hand mixer on medium speed until creamy, about 30 seconds. Scrape down the sides of the bowl.
  9. Add the sifted 2/3 cup powdered sugar and 1 tablespoon sifted cocoa powder to the butter. Beat on low speed until combined — this prevents a cloud of sugar. Add the 1/4 teaspoon vanilla extract and 1 tablespoon of milk or cream. Increase to medium speed and beat for 1 to 2 minutes, until the frosting is smooth and spreadable. If too thick, add another 1/2 to 1 tablespoon of milk; if too thin, add a tablespoon more powdered sugar.
  10. Once the cupcakes are cool, spoon about 1 tablespoon of frosting onto each cupcake. Use a small offset spatula or the back of a spoon to spread it into an even swirl, leaving a slight border at the edge. For a bakery-style finish, dip the spatula in hot water and wipe dry before smoothing.
  11. Allow the frosted cupcakes to set for at least 10 minutes at room temperature before serving. This lets the frosting firm up slightly for a cleaner bite.
  12. Serve the cupcakes at room temperature for the best texture and flavor. The coffee in the batter enhances the chocolate without tasting like coffee itself.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days (bring to room temp before serving). To freeze, wrap unfrosted cupcakes individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature, then frost. Reheat a single cupcake in a microwave on medium power for 10 seconds if desired.

Nutrition

Keywords: Ina Garten Beatty Chocolate Cake Cupcakes, Beatty's chocolate cupcakes, moist chocolate cupcakes, coffee chocolate cake, chocolate buttercream frosting, homemade cupcakes, dessert, baking, birthday cupcakes

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