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Ina Garten Chocolate Cupcake

Her recipe was one of my favorites for my Vanilla Cupcake Comparison so I had to give her chocolate cupcake a run for this comparison. It was a five star rated recipe over at Food Network. I found the recipe to be very easy to execute, definitely one of the easier of the bunch. It uses sour cream which creates a nice texture that is especially moist, but also one more akin to a muffin. The texture was a tad thick. You could definitely taste the chocolate with this cupcake, with a delicate touch of sweetness. Probably on the lesser side of the sweet scale, still kind of dark. It domed nicely, but similar to that of a muffin- kind of crackled. That shouldn’t be an issue since the cupcake will most likely be frosted but it is worth noting. So although this recipe was easy and tasted good, it wasn’t impressive.

For a GREAT Chocolate Buttercream Frosting Recipe, click here.

Chocolate Cupcake
Author: 
Serves: 14 or 15 cupcakes
 
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • ½ cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1¾ cups all-purpose flour
  • 1 cup good cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon kosher salt
Instructions
  1. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.
  3. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Adapted from Ina Garten

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