These cupcakes are a fun way to celebrate America’s birthday with your kids. They’re easy to make and you can use any kind of chocolate cake recipe you like, but if you want to go the Ina route, this is her recipe for chocolate cupcakes.
They were a staple at the Barefoot Contessa store when I worked there. In fact, when I was making them, the smell brought me back to the days of working there.
They were a staple at the Barefoot Contessa store when I worked there. In fact, when I was making them, the smell brought me back to the days of working there.
One year, Ina posted a picture of these with a patriotic theme and I wanted to give a try. It was easy to find red, white and blue cupcake holders and add stars to the top. Ina’s secret to making the best chocolate cakes and cupcakes is to add coffee.
The ganache in these cupcakes has instant coffee in it and brings out the best chocolate flavor. This is a great dessert to serve at a party with lots of adults. They’ll enjoy every bite!
Ingredients:
1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For the ganache:
Directions:
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
