Saturday, March 2, 2013

Chocolate, Chocolate, Chocolate!

I LOVE Barefoot Contessa. LOVE.
This cupcake is for one of my other loves, Terry F. Moorer.
Beatty's Chocolate Cake
Ina Garten's recipe and my adjustments for 12 cupcakes:
Beatty's Chocolate CakeBeatty's Chocolate Cake
Beatty's Chocolate Cake
Beatty's Chocolate Cake
3/4 cup all-purpose flour
3/4 cup sugar 
1/4 cups good cocoa powder
3/4 teaspoon baking soda 
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup buttermilk, shaken
3tbsp cup vegetable oil 
1 large egg
1 teaspoon pure vanilla extract
1/4 cup freshly brewed hot coffee 

1.) Sift together: flour, sugar, cocoa powder, baking soda, baking powder, and salt
2.) In a separate bowl, combine the buttermilk, vegetable oil, egg, and vanilla
3.) Slowly add the wet ingredients to the dry mixture. 
4.) Slowly add the hot coffee to the mixture. 

I use a tablespoon measurement to add the batter to a lined cupcake tin. I've found that 2 tablespoons in each cupcake works great! Bake at 350 degrees for 15 minutes.

For the frosting:
(Since some people are weird about raw eggs in their frosting)
1 cup unsalted butter
1-1/2 cup confectioners' sugar
2 tsp vanilla extract
3/4 cup chocolate chips
1 tbsp milk
little pinch of salt
1.) Cream the butter on medium speed for 2-3 minutes.
2.) Melt the chocolate chips (I do it in the microwave for 20 sec at a time, stirring and then returning to the microwave.)
3.) Add the confectioners' sugar and beat for another 2 minutes.
4.) Add vanilla, milk, salt, and melted chocolate.

Can I be totally honest here? Terry ate like 10 of these cupcakes. No lie. The second batch didn't even make it home with us. I would say success!