Cupcakes: Beatty's Chocolate Cupcakes
Source of Recipe
From "Go-To Dinners" by Ina Garten
Recipe Introduction
"My friend Michael Grim's grandfather had a milk route in Pennsylvania Dutch country, and his grandmother Beatty baked chocolate cakes for him to deliver with the milk. I published her recipe in Barefoot Contessa at Home but so many people have asked if the cake can be made into cupcakes that I decided to test it. Not only can it, these are now my go-to cupcakes. The recipe works well as a sheet cake, too!"
List of Ingredients
◦ 1 cups all-purpose flour
◦ 2 cups sugar
◦ cups good unsweetened cocoa powder
◦ 2 teaspoons baking soda
◦ 1 teaspoon baking powder
◦ Kosher salt
◦ 1 cup buttermilk, shaken
◦ cup vegetable oil
◦ 2 extra-large eggs, at room temperature
◦ 1 teaspoon pure vanilla extract
◦ 1 cup freshly brewed hot coffee
◦ Chocolate Buttercream (recipe follows)
Recipe
Preheat the oven to 350 degrees. Grease the tops of two 12-cup muffin pans, line all the cups with paper liners, and set aside.
Sift the flour, sugar, cocoa, baking soda, baking powder, and 1 teaspoon salt into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low, slowly add the wet ingredients to the dry ones. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. (The batter will be very liquid.)
Divide the batter among the prepared muffin cups (I use a standard 2 -inch ice cream scoop). Bake for 25 minutes, 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 and cool completely.
Pipe or spread the Chocolate Buttercream onto each cupcake. Store covered at room temperature (don't refrigerate) and serve at room temperature.
Makes 24 cupcakes
❧ Chocolate Buttercream:
◦ 12 ounces good semisweet chocolate, such as Valrhona
◦ 1 pound (4 sticks) unsalted butter, at room temperature
◦ 2 extra-large egg yolks, at room temperature
◦ 2 teaspoons pure vanilla extract
◦ 2 cups sifted confectioners' sugar
◦ 2 tablespoons instant coffee powder
Chop the chocolate and place it in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Add the egg yolks and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat on medium speed, scraping down the bowl as needed, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of hot tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip it!
Generously frosts 24 cupcakes
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