September’s Barefoot Bloggers brought us two cake recipes and I for one found that I needed to spread the recipes out a little further than two weeks apart.  But after not loving the Birthday Sheet Cake, I was really looking forward to the Beatty’s Chocolate Cake choice after hearing so many great things about this recipe over the past couple of years.

My only stipulation about this recipe was that I wanted to make cupcakes for my coworkers since the cupcakes we recently purchased for a birthday celebration from a local mobile cupcake bakery were bordering on horrific.  Who knew a $2 cupcake could be so bad??  I promised them cupcakes that would blow their minds and would be worth way more than the $2 pieces of crap we recently experienced.


And holy moly…the cupcakes did not disappoint!  The depth of chocolate flavor was perfect and they were almost too moist to eat without a fork, even after being stored in the refrigerator for a couple of days which traditionally dries cupcakes out.  As you can see from the photos, I made two versions: chocolate peanut butter cup (frosting recipe here) and Oreo cream (cream frosting recipe from Annie’s Eats here).  My personal preference was of course for the chocolate peanut butter cup version but I honestly was so happy with the Oreo cream version as well…and my coworkers were so blown away with the cake that the frosting variations were just a bonus.  The recipe is similar to the Hershey’s recipe and I think if I were to need a chocolate recipe for cupcakes again, I would use the Hershey’s recipe only because this recipe yielded cupcake almost too moist to eat with your hands.

Thanks to Mary of Passionate Perseverance for choosing this recipe!!!


Beatty’s Chocolate Cupcakes

source: adapted from Ina Garten, Barefoot Contessa at Home, page 165-166


  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee


  1. Preheat the oven to 350 degrees F. Line two 12 cup muffin tins with paper liners.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  3. Pour the batter into prepared muffin tins and bake for 18 – 20 minutes, until a cake tester comes out clean. Cool in the pans for 20 minutes, then turn them out onto a cooling rack and cool completely.
  4. Frost with your desired frosting recipe.


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Leave a Comment

  • October 5, 2009 at 3:26 PM

    The chocolate peanut butter cupcakes are gorgeous!! Yum!!!

  • October 5, 2009 at 5:47 PM

    Oh wow, both of those look delicious! I’ve always wondered about this recipe and I’m kinda disappointed to hear that they were too moist. 🙁 Oh well, at least your co-workers loved them!

  • October 5, 2009 at 7:27 PM

    These look ridiculiously great! i really enjoy baking cupcakes but even more – EATING THEM!

  • October 5, 2009 at 9:44 PM

    Both look gorgeous! I can’t decide which I’d rather eat first. I am so glad this recipe worked out well – I’ve been wanting to make it ever since I saw the picture in Ina’s book.

  • October 6, 2009 at 6:32 AM

    Oh god, they look so good. I’d have both for breakfast right now if I could.

  • katie
    October 7, 2009 at 11:14 AM

    Oh lord help me. I would dive face first into these if I could….

  • October 7, 2009 at 4:18 PM

    I can’t decide which cupcake version sounds better! They both look divine. I’m so happy I stumbled onto your site. I’ll definitely be looking forward to more 🙂

  • October 7, 2009 at 5:23 PM

    Oh wow! Mouthwatering!! What great looking cupcakes!

  • October 7, 2009 at 5:33 PM

    Lovely cupcakes! They look absolutely divine. I love that chocolate cake recipe and always use it. I plan on blogging about it this week too!

  • October 8, 2009 at 12:14 PM

    Wow–both frostings look great! I should try this sometimes. I used sour cream frosting on mine, and it was divine.

  • October 10, 2009 at 6:11 AM

    […] for one sometimes need a little lightening up especially after making two different kinds of cake in the past month. So when the guilt is running a little high, I turn to a muffin […]

    February 28, 2011 at 6:19 PM


    • Claudia Ruggiero
      June 1, 2017 at 3:31 PM

      After trying many different vanilla cakes, I’ve found that Smitten Kitchen Best Birthday Cake is a no fail vanilla cake. For years I made Martha Stewart’s vanilla cakes, but I find them too dense.

  • Donna
    August 29, 2021 at 11:45 AM

    Can I put chocolate chips in Beattys Chocolate cake, and if so, how much?

    • Tara
      September 10, 2021 at 3:23 PM

      Hi Donna! You definitely can. 1 cup of chocolate chips would work great in the cake recipe. I suggest that you toss the chips in 2 teaspoons of the flour in the recipe before you stir them into the batter. This will prevent the chips from sinking to the bottom of the cake. I hope you love this one!

  • Sue
    March 5, 2022 at 8:27 AM

    Can you make a 9x 13 car with this recipe ?

    • Tara
      October 13, 2022 at 10:32 AM

      Yes, definitely!