Description
Ina Garten’s chocolate cupcakes delve deep into rich, indulgent flavors that dance across taste buds. Chocolate enthusiasts and home bakers will discover pure pleasure through these elegant, simple-to-make dessert treats you can confidently share.
Ingredients
Scale
- 2 cups (470 ml) sugar
- 1¾ cups (220 g) all-purpose flour
- ¾ cups (75 g) unsweetened cocoa powder
- 2 extra-large eggs, at room temperature
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) freshly brewed hot coffee
- ½ cup (120 ml) vegetable oil
- 2 teaspoons (10 g) baking soda
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1 teaspoon (5 ml) pure vanilla extract
- Chocolate Buttercream
Instructions
- Oven Preparation: Preheat the oven to 350°F (175°C) and prepare muffin pans by coating with cooking spray and inserting paper liners.
- Dry Ingredients Blend: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Use an electric mixer on low speed to combine thoroughly.
- Wet Ingredient Integration: Whisk buttermilk, vegetable oil, eggs, and vanilla extract in a separate bowl until smooth. Gradually pour into dry ingredients while mixing on low speed, creating a unified batter.
- Coffee Infusion: Gently incorporate hot coffee into the batter, mixing until just combined. The mixture will appear thin and liquid. Use a rubber spatula to ensure complete ingredient integration and scrape down bowl sides.
- Batter Distribution: Fill muffin cups evenly using an ice cream scoop, ensuring uniform cupcake sizes and consistent baking potential.
- Baking Process: Bake in the preheated oven for 25 minutes. Verify doneness by inserting a cake tester – it should emerge clean and dry.
- Cooling and Finishing: Allow cupcakes to cool in pans for 30 minutes, then transfer to a wire rack to reach room temperature. Decorate with chocolate buttercream using a piping bag or offset spatula. Store in an airtight container to preserve moisture and freshness.
Notes
- Coffee Booster: Adding hot coffee intensifies the chocolate flavor, creating a deeper, richer taste profile without overwhelming sweetness.
- Mixing Mastery: Blend wet and dry ingredients separately before combining to prevent lumps and ensure a smooth, consistent batter texture.
- Scoop Uniformity: Use an ice cream scoop for precise, even cupcake sizes, guaranteeing consistent baking and professional-looking results.
- Cooling Crucial: Allow cupcakes to cool completely before frosting to prevent buttercream from melting and maintain a clean, crisp decorative finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 350
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg