Deeply rich and irresistibly moist, this chocolate cake recipe has become my absolute go-to for both elegant layer cakes and perfect cupcakes. Adapted from Ina Garten’s beloved Beatty’s Chocolate Cake recipe, it delivers consistently excellent results that will have everyone asking for seconds. I’ve made this cake dozens of times, and I can promise you – it’s a foolproof crowd-pleaser that’s worthy of any celebration. Put on your apron and let’s get baking!
Jump to RecipeAbout This Recipe
Not only has this adaptation of Ina Garten’s Beatty’s Chocolate Cake recipe become my family’s favorite chocolate cake, but it also holds a special place in my heart as the inspiration behind a pivotal scene in my novel, Blooming Into Life. When my character Mary Ann teaches her niece, Kirby, how to make them, she passes down both a recipe and a bit of family love. By the end of the story, Kirby shares the same recipe with Mary Ann’s granddaughters, continuing the tradition across generations.
Chocolate Ganache Cupcakes
Course: RecipesDifficulty: Medium24
servings30
minutes30
minutesThis deeply rich, irresistibly moist chocolate cake is my go-to for both elegant layer cakes and perfect cupcakes. Adapted from Ina Garten’s Beatty’s Chocolate Cake, it’s a foolproof crowd-pleaser that’s become a family favorite and even inspired a heartfelt scene in my novel Blooming Into Life, where a beloved recipe is passed down through generations.
Ingredients
24 cupcake liners
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Choice of Frosting (recipe options follows)
- Chocolate Ganache Frosting
This basic chocolate ganache frosting hardens slightly, similar to a Hostess cupcake, uses just two ingredients: chocolate and heavy cream. 8 oz (about 1 1/3 cups) semi-sweet or dark chocolate, chopped
1/2 cup heavy cream
- 4th of July Frosting from Blooming Into Life
(food coloring can be left out for a traditional buttercream frosting) 1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2-3 tablespoons heavy cream or whole milk
1 teaspoon vanilla extract
Blue gel food coloring (preferably royal blue or navy blue)
Red gel food coloring
Use a concentrated gel food coloring, which requires less to achieve a rich color without thinning out the frosting.
Directions
- Preheat the oven to 350°F.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, add the wet ingredients to the dry ones.
- With an ice cream scoop, fill each cupcake liner 3/4 of the way to the top and bake 25 to 30 minutes, until a toothpick comes out clean. Cool completely.
- Chocolate Ganache Frosting
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to allow the chocolate to soften.
- Gently whisk the mixture until smooth and glossy.
- Let the ganache cool slightly. For a Hostess-style finish, it should be thick enough to spread but still pourable.
- Dip or spread the ganache over the cupcakes. As it cools, it will set to a smooth, slightly firm finish. This ganache will harden a bit on the surface while remaining soft underneath, mimicking the signature texture of a Hostess cupcake.
- 4th of July Frosting from Blooming Into Life
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter on medium speed until creamy and smooth, about 2-3 minutes. Gradually add the sifted powdered sugar to the butter, about 1/2 cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Add 2 tablespoons of heavy cream or milk and the vanilla extract to the mixture. Mix on low speed until combined. Increase the mixer speed to medium-high and beat the frosting for 3-4 minutes until light and fluffy. If the frosting seems too thick, add the remaining tablespoon of cream or milk and mix until combined.
- Divide the frosting in half.
- Add few drops of gel food coloring at a time to each half, mixing until you achieve the desired shade of red and blue. Once shade is achieved, mix each frosting on high for 1-2 minutes until light and fluffy.