Tasting Tuesday: Chocolate Mocha Cupcakes

Yes, I know I’m a day early, but when you make something this delicious, you just can’t wait to share it and what better way to start a Monday morning class than bribing taking birthday cupcakes to my new professor.

Something about the Barefoot Contessa’s recipes makes me want to slow down and actually follow the little directions I would normally skip like using “kosher salt” or “egg at room temperature” and “sifted flour”. I have loved her for years and even though I’ve never had cable or seen a full show, I imagine us spending many perfect afternoons together as she helps me organize my kitchen in the Hamptons.

Ina labels this “Beatty’s Chocolate Cake” in her book, Barefoot Contessa at Home, but I tested it on cupcakes (cakes are too difficult to slice in class) and learned it makes a perfect two dozen. The name also seems a bit misleading because it has coffee in both the cake and frosting, so you are definitely in for a jolting caffeine surprise if you were not expecting any mocha flavor.

The cake batter is pretty self-explanatory with mixing everything using an electric mixer, but it’s the delicious frosting that makes these so memorable.

After beating softened “room temperature” butter into submission, you add vanilla, egg yolk, melted chocolate, and dissolved coffee granules until you achieve perfect, creamy bliss.

I packed them up in my very handy cupcake carrier (definitely one of my better investments) and carried them all across campus to hopefully impress my new classmates with my culinary skills. I only wish I would have kept a few at home because writing this is making me have some serious cupcake cravings.

What are your favorite cupcake recipes?