German Chocolate Cupcakes

By taniaf

fill and top with Coconut-Pecan frosting

Ingredients

• 3/4 cup butter, room temp
• 2 cups cake flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/3 cups sugar
• 3 eggs
• 1.5 tsp vanilla
• 1 cup buttermilk
• 5 oz semisweet chocolate, melted and cooled

Preparation

Step 1

Preheat oven to 350. Line muffin tins with paper liners. Whisk together cake flour, baking soda and salt.
With a mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mix well after each. Add vanilla. Add flour mix in three parts, alternating with buttermilk. Beat until combined. Add chocolate, mix until incorporated.
Scoop into cups, fill 3/4. Bake 15-18 minutes.
To assemble:
Core center out of cupcake, fill with generous amount of coconut-pecan frosting. Replace tops of cores, spread coconut-pecan frosting on top.