Chocolate Cupcakes by Ina

Ina's Chocolate Cupcakes are that kind of dessert that everyone goes crazy over. It's deep flavor is brownie-like however the addition of the sour cream and coffee adds a bit of mystery to the palate and a soft mouth feel.

As far as this recipe for chocolate cupcakes is concerned, it is beautiful as it is. My suggestions following her recipe generally pertain to the "how to" aspect of putting the recipe together and suggestions on making it easy on yourself.

Ingredients for Ina's Chocolate Cupcakes:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • Kathleen's Peanut Butter Icing, recipe follows
  • Chopped salted peanuts, to decorate, optional

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

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.

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 the chocolate cupcakes from the pans, and allow to cool completely before frosting.

If you are an experienced cake/cupcake baker you can just follow Ina's recipe, with one note: Ina's Ice cream scoop is larger than mine, so my first batch yielded smaller cupcakes. For the second batch, I used the tried and true 2/3 full and they were perfect!

So, what are we waiting for? Let's Get Cooking!

Measure and assemble your ingredients (remember, baking is chemistry so measure carefully.)

Tip: Wipe up each area as you go, so when you pull your beautiful cupcakes out of the oven your kitchen doesn't look like a war zone!

Line your cupcake tins with Liners (I use two for each cupcake).

Tip: Check for decorative liners frequently to build up a nice selection. There are some very cute and different ones available.

Preheat Oven to 350 Degrees F

It is a good idea to move your ingredients into three groups: dry, wet and creaming. If you do this, everything will be used in the proper order and you won't forget a step or an ingredient.

So, butter, sugars, eggs and vanilla.

Place the butter and sugars in the mixer (paddle attachment or beaters) and beat on high speed for 5 minutes or until it is light and fluffy.

On medium speed add the eggs (one at a time, please) and beat well after each addition. Add the vanilla and mix until incorporated.

In a separate bowl, whisk the buttermilk, sour cream and coffee.

In a large bowl sift the flour, cocoa powder (do use good cocoa), baking soda and salt.

With the mixer on low speed, add the wet and dry ingredients, alternating in thirds, starting with the buttermilk and ending with the flour.

Usually you start and end with the flour, so please note this difference.

Mix only until blended. Make sure you take a rubber spatula and mix a time or two by hand to make certain that it is completely blended.

It is a beautiful, chocolaty dark brown batter.

Now fill your liners with batter. Ina uses an ice cream scoop, but mine wasn't large enough so I filled the cups 2/3 full. (The scoop is such a good idea because it keeps the size of each cupcake the same).

Bake until a toothpick inserted in a center cupcake comes out clean: 20 - 25 minutes.

If you follow the instructions carefully, you will have absolutely tender, chocolaty and scrumptious cupcakes that will clearly identify you as an Everyday Gourmet!

Thanks Ina!

And to finish these delicious chocolate cupcakes off, try Ina's recommendation for Kathleen's Peanut Butter Icing.

It is soooo good!

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