14 cupcakes
DESSERT
Ina Garten Foolproof (p. 227)
Unsalted butter - 1 1⁄2 sticks
Eggs - 3
Sugar - 2⁄3 cup
Light brown sugar - 2⁄3 cup
Vanilla - 2 tsp
Freshly brewed coffee - 2 tbl
All-purpose flour - 1 3⁄4 cups
Unsweetened cocoa powder - 1 cup
Baking soda - 1 1⁄2 tsp
Kosher salt - 1⁄2 tsp
Buttermilk - 1 cup
Sour cream - 1⁄2 cup
Butter - bring to room temperature
Eggs - bring to room temperature
Buttermilk - shake well, bring to room temperature
Sour cream - bring to room temperature
Coffee - brew a fresh cup to yield the amount needed
Coconut Frosting - prepare before cupcakes
Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes until light and fluffy. Scrape down the bowl. 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 a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thrids, beginning with buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's combined.
Scoop the batter into the cupcake liners. Bake in the center 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.