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German's Chocolate Cupcakes

All the flavors we love in a great German's Chocolate Cake in a cute cupcake
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Cupcakes, Dessert
Servings: 36 cupcakes
Author: Tricia

Ingredients

  • 2 (4-ounce) packages of Baker's German's Sweet Chocolate
  • 1/2 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, whites and yolks separated
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

Instructions

  • Preheat oven to 350 degrees. Prepare a cupcake pan with liners (this recipe made approximately 36 cupcakes but also makes 3 (9-inch) round layers).
  • Break the chocolate into pieces and place in a small microwave safe bowl. Add 1/2 cup of water and microwave on high for 1 minutes. Stir and return to cook 30 seconds more, or until the chocolate is melted. Set aside to cool while preparing the batter.
  • In a medium mixing bowl, combine the flour, baking soda and salt. Set aside.
  • In the mixing bowl of a stand mixer, beat the butter on medium until smooth and light, about 30 seconds. Add the granulated sugar and beat until light and fluffy. Add the egg yolks one at a time and blend just until the yolk disappears before adding the next. With the mixer on a low speed, blend in the melted chocolate and vanilla. Add 1/3 of the flour and mix just until incorporated. Add half the buttermilk and blend until it disappears. Repeat adding 1/3 the flour, then the other half of the buttermilk and end with the remaining 1/3 of the flour mixture.
  • In a clean small mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter with a spatula. Do not beat or over-mix.
  • Fill the cupcake liners 2/3 full and bake for 14-15 minutes or until a toothpick comes out clean when inserted in the center.
  • Allow the baked cupcakes to cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

Notes

Recipe adapted from a October 2011 Southern Living Magazine