Beatty’s Chocolate Cupcakes


When making something for a large group of people (like for my friend’s birthday) I try and use tested and successful recipes. It would be hugely disappointing for me to serve a subpar dish to tons of people. However, there are a few recipe sources (Barefoot Contessa being the main one) that have never let me down and even if I haven’t tested out the recipe I feel confident they’ll be successful.

I knew I wanted a chocolate cake (among others) to serve at my friend’s birthday and while I’ve tested out successful chocolate cake recipes, I wanted something different. Seeing as this has 1,701 reviews that average 5 out of 5 stars, I figured it would likely be delicious.

When I made this cake I made it in cupcake form and loved how moist and tender the crumb of the cake was. When you make this recipe you’ll notice the batter will be shockingly thin. Since it’s oil-based (instead of butter) I was expecting a thin batter, but this was way thinner than I expected. Not to worry, it baked up nicely.

Beatty’s Chocolate Cake

From Barefoot Contessa

Makes 24 cupcakes

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees. Line 24 cupcake tins with cupcake liners.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry.

With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Fill cupcake tins approximately 3/4 of the way full. Bake 18-22 minutes, although definitely check at 18 minutes (test by inserting a toothpick into the middle of the cupcake–you’ll want a few moist crumbs to cling to the toothpick once removed).

Chocolate Buttercream Frosting:

  • 6 ounces good semisweet chocolate (recommended: Callebaut)
  • 1 tablespoon instant coffee powder
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 tablespoons rum (optional but highly recommended)
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups sifted powdered sugar

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water; add instant coffee powder. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.

Add the rum and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Use immediately to frost cupcakes.



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