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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
Details
Servings 24
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.
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