German Chocolate Cupcakes

By

Joanne Fluke 2015, "Double Fudge Brownie Murder" Page 49There is no frosting on these cupcakes-doesn't need frosting as filling is sweet enough.

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  • 20

Ingredients

  • Filling:
  • Preheat oven to 350 Degrees F., Rack in middle of oven.
  • Makes 20-24 cupcakes.
  • 8 Ounces cream cheese, room temperature
  • 1 large egg, beaten
  • 1/3 cup granulated sugar
  • 1/2 teaspoon coconut extract(Optional)
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup pecans, chopped (measure after chopping)
  • 1/8 teaspoon salt
  • Cupcake batter:
  • 4 ounces Bakers German Sweet Chocolate
  • 1 cup salted butter (2 sticks)
  • 4 large eggs
  • 1 2/3 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour, packed down oin cup
  • 1 teaspoon vanilla extract

Preparation

Step 1

Filling:
In a small bowl, beat the cream cheese, egg, and white sugar together until they are smooth and creamy. Add the coconut extract, if using it, and mix thoroughly.
Stir in the chocolate chips, pecans, and salt.
Set the bowl aside to cool while you make the batter.

Cupcake batter:
Break the chocolate squares in half. Cut each stick of the butter into 4 pieces. Place butter and chocolate in a microwave safe bowl and microwave on HIGH for 1 minute, stop and stir, keep doing this until mixture is smooth.
In a large bowl, beat the eggs until they are light-colored and fluffy.
Add the sugar gradually and beat it in thoroughly.
Mix in the flour, baking soda, and then the vanilla extract.
Gradually mix in the cooled chocolate mixture.
Fill the muffin cups 3/4 full.
Drop a rounder teaspoon of the filling into the center of each cupcake.
Bake at 350 Degrees F. for 30 minutes.
Cool cupcakes in pan. Do not remove from pan until they are completely cooled.


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