Chocolate Cupcakes

Chocolate Cupcakes– recipe by Ina Garten. Makes 14-15 cupcakes.

I baked these for my  daughter’s teacher’s birthday last week. She loves chocolate and coffee and these cupcakes have both. These incredibly soft and moist cupcakes are made with a rich dark cocoa powder, buttermilk, sour cream, and coffee making it an intensely chocolaty cupcake that’s any chocolate lover’s dream! Ina usually makes a creamy peanut butter icing with these but since I was taking them to school I topped it with a cream cheese icing, due to allergy concerns. I baked them in these adorable cupcake holders and toppers made by Meri Meri .

The recipe given below makes 14- 15 cupcakes, I doubled the recipe. I got 24 regular sized cupcakes and 30 mini cupcakes from that. I would love to call these the “ultimate chocolate cupcakes”. They are just amazing!


  • 12 tablespoons 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 ( I use Pernigotti Cocoa )
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt


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

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes.

Lower the speed to medium, add the eggs one 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( one rounded standard ice cream scoop per cup is the right amount).

Bake in the middle of the oven for 20 to 25 mins, until a toothpick comes out clean. Cool for 10 mins, remove from the pans, and allow to cool completely before frosting.

Frosting: I chose a cream cheese frosting for this.

 Frost them with your favorite icing. Add some sprinkles and some cute toppers!Cream Cheese Icing  for 15 cupcakes.


  • 8 ounces cream cheese, at room temperature
  • 12 tablespoons ( 1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 cups sifted confectioners’ sugar (3/4 pound)


Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip. Add the sugar and mix until smooth.

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