German Chocolate Cupcakes

Barefoot Contessa
German Chocolate Cupcakes
German Chocolate Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Ingredients

  • 12

    tbsp (1 1/2 sticks) unsalted butter at room temperature

  • 2/3

    cup granulated sugar

  • 2/3

    cup light brown sugar, lightly packed

  • 2

    extra-large eggs at room temperature

  • 2

    tsp pure vanilla extract

  • 1

    cup buttermilk at room temperature

  • 1/2

    cup sour cream at room temperature

  • 2

    tbsp freshly brewed coffee

  • 1 3/4

    cups all-purpose flour

  • 1

    cup unsweetened cocoa powder

  • 1 1/2

    tsp baking soda

  • 1/2

    tsp kosher salt

Directions

1. Preheat the oven to 350 degrees. Line cupcake pans with paper liners. 2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. 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 another bowl, sift together the flour, cocoa powder, baking soda, and salt. On low speed add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. 3. Divide the batter between the cupcake pans (I use one rounded 2 1/4 inch ice cream scoop per cupcake.) Bake on the middle rack of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

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