BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES
Barefoot Contessa(Ina Garten) is one of my favorite cooks,she made these cupcakes on the show this morning and they look so delicious,I'm going to make them this afternoon. Ina made a peanut butter frosting for them,but I'm going to frost them with chocolate cream cheese frosting instead.
Provided by Patsy G
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. 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 from the pans, and allow to cool completely before frosting.
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Hussein Salesa
[email protected]I've never been a big fan of chocolate cupcakes, but these ones changed my mind. They're so moist and delicious, I can't get enough of them!
Dilawar Khan
[email protected]These cupcakes are a great way to show someone you care. They're a delicious and thoughtful gift.
Matthew Joven
[email protected]I love that these cupcakes can be dressed up or down. They're perfect for a simple dessert or a special occasion.
Kai Lestrange
[email protected]These cupcakes are a great make-ahead dessert. They can be stored in the refrigerator for up to 3 days.
Tryhard Damgoza
[email protected]I made these cupcakes in a mini muffin tin and they turned out perfectly.
Islandgirl Spencer
[email protected]I'm allergic to nuts, so I substituted chopped walnuts with chopped pecans.
Sisay Molalign
[email protected]These cupcakes are a great way to use up leftover sour cream.
Naomi Leach
[email protected]I love the simplicity of this recipe. It's a great way to get a delicious chocolate cupcake without a lot of fuss.
atikur rahman
[email protected]These cupcakes are perfect for any occasion. They're easy to make and they always impress.
Clinton Kagiso
[email protected]The frosting is the perfect complement to the cupcakes. It's not too sweet and it has a slight tang.
Kuti Latifat
[email protected]These cupcakes are so moist and fluffy. The chocolate flavor is rich and decadent.
mahlangu cairo
[email protected]I've made these cupcakes several times and they're always a hit. They're my go-to recipe for chocolate cupcakes.
Ali Ghar
[email protected]I love that these cupcakes are not too sweet. They're perfect for a special occasion or a simple dessert.
Rizwan Ali Saraz
[email protected]These cupcakes are so easy to make, and they always turn out perfect.
Praveen Praveen
[email protected]I made these cupcakes for a bake sale and they were a huge success! Everyone raved about them.
Muhit islam Moon
[email protected]I used dark chocolate chips instead of semi-sweet, and they turned out perfectly.
Ahmad Shehzad
[email protected]I was a bit skeptical about the sour cream in the batter, but it really made the cupcakes moist and tender.
Mahabul islam Mafouj
[email protected]These are the best chocolate cupcakes I've ever had. The frosting is so creamy and rich.
South Africa
[email protected]I'm not a baker, but these cupcakes turned out great! They were easy to make and everyone loved them.
Monika Islam
[email protected]These cupcakes were a hit at my party! They were so moist and chocolatey, and the frosting was the perfect amount of sweetness.