German Chocolate Cupcakes, Ina Garten

By lisalang

Ingredients

• 12 tbsp butter unsalted room temp
• 2/3 cup sugar
• 2/3 cup light brown sugar lightly packed
• 2 extra large eggs rm temp
• 2 tsp pure vanilla extract
• 1 cup buttermilk room temp
• 1/2 cup sour cream room temp
• 2 tablesppons freshly brewed coffee
• 1 3/4 cup flour
• 1 cup unsweetened cocoa powder, such s Pernigotti
• 1 1/2 tsp baking soda
• 1/2 tsp salt

Details

Servings 14

Preparation

Step 1

Cream sugars and butter on high speed. aprox 5 minutes.
Lower speed to med, 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 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.
Divide the batter between the cupcake pans. Use a 2 1/4 inch ice cream scoop per cupcake. Bake on middle of rack for 20 -25 minutes or until toothpick comes out clean. Allow to cool before frosting.