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!

xoxo,
Alexis