Remake: Ina Garten's Chocolate Cupcakes (Beatty's)

Not sure who Beatty is- but Ina Garten's chocolate cupcakes are pretty damn delicious- even when made gluten free and with a lot less sugar!

Prep:
10
minutes
Cook:
20
minutes
TOtal:
45
minutes

Ingredients

  • 1 1/2 c. gluten free flour blend (210g)
  • 1 c. sugar
  • 3/4 c. cocoa powder
  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt (1/2 tsp. if you used salted butter)
  • 1 c. buttermilk
  • 1/2 c. butter, melted
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 c. hot coffee

Chocolate Frosting

  • 6 oz. chocolate, melted (or about 1 cup of chocolate chips)
  • 2 sticks of butter
  • 1 tsp. vanilla
  • 1 1/4 c. powdered sugar
  • 1/2 - 1 tsp. instant coffee granules

Instructions

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Slowly add the wet ingredients and begin to beat together. Add the buttermilk, butter, eggs, and vanilla. Finally, beat in the coffee until just combined.
  • Scoop batter into lined muffin cups, about 2/3 of the way full. Bake regular cupcakes for 18-22 minutes or bake mini cupcakes for 11-14 minutes, until an inserted toothpick comes out clean.
  • FROSTING: In a small bowl, microwave the chocolate for 20-second increments, stirring after each one, until chocolate is melted. In a large mixing bowl, beat the chocolate, butter, vanilla, powdered sugar, and instant coffee. Use a piping bag with a tip or a knife to top cooled cupcakes with icing.

Makes about 72 mini cupcakes.