The most decadent and delicious chocolate cupcakes in the world. The Iconic Barefoot Contessa’s Beatty’s Chocolate Cake get’s a new look in cupcakes.
I’ve made this recipe as a cake a million times and it never disappoints. The recipe ultimately is based on a version of the original Hershey’s Baking Powder Chocolate Cake Recipe on the back of the box – I’ve also made that one a bunch. This one takes things up a notch with the use of freshly brewed hot coffee instead of boiling water at the end. It’s a trick worth trying, and I honestly don’t like the taste of coffee – it just makes the chocolate flavor stand out even more. The original cake recipe is from the Barefoot Contessa, of course: https://barefootcontessa.com/recipes/beattys-chocolate-cake
I’ve made only a couple of small changes here to adjust the recipe to cupcakes. First, I double the frosting recipe (Ina agree’s here) and second I put a little more confectioner’s sugar into the frosting for a thicker consistency. I slightly reduce the instant coffeee granules in the frosting as well – back to that “I don’t love coffee” thing… Do what you like and double it if you love coffee.
It’s important to be prepared for the very thin consistency of the cake batter – it’s not something you will scoop into the muffin trays. Rather, I pour the batter into a glass measuring cup and carefully fill each spot 3/4 of the way up.
Beatty's Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder (I use Hershey's)
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup canola or vegetable oil
- 2 extra large eggs
- 1 tsp vanilla
- 1 cup freshly brewed hot coffee
Chocolate Frosting
- 12 ounces chopped good semisweet chocolate (I like Trader Joe's)
- 1 lb butter, softened to room temp
- 2 extra large egg yolks
- 2 tsp vanilla
- 3 cups powdered sugar
- 1 Tbsp instant espresso powder
Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees, and grease two 12 cup muffin trays, for a total of 24 cupcakes.
- Sift together the dry ingredients; flour, sugar, cocoa, baking soda, baking powder, and salt, in the bowl of a stand mixer, fitted with the paddle attachment. Stir together until well blended, about 1 minute, on LOW speed.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet to the dry ingredients, Continue to run at low speed until well combined, scraping the bottom of the bowl as needed.
- Continuing on low speed, slowly pour in the hot coffee, and mix until smooth in consistency. The batter will be VERY runny, compared to most cake batters. Pour the mixture into a glass measuring cup to more easily pour into the muffin tins, filling about 3/4 of the way up. This should fit exactly into 24 cups.
- Bake at 350 for 25 minutes, then allow to cool in the pans for 30 minutes. This will ensure even settling, and a better release from the pans. Continue to cool on a baking rack as needed. Set aside until ready to frost. .
Chocolate Frosting
- Chop the chocolate and place in a glass bowl over a pot of simmering water, stirring slowly until just barely melted. Remove from the heat, stirring until all pieces are smoothly combined, then set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter on medium-high speed until yellow and fluffy, about 3 minutes. Add the egg yolks and vanilla, continuing to beat for another 3 minutes. Reduce the mixer to low speed, then slowly add the confectioner's sugar, and continue to mix for another minute or so once combined, scraping down the bowl as needed. Last, add 2 tsp of the hottest tap water to the instant espresso powder, then stir into the frosting.
- Frost the cupcakes! I like to use a large zip top bag, snipping a small opening in one corner to pipe the frosting on. You can also just spread it - the frosting is so delicious it doesn't matter what it looks like!!
Notes
