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German Chocolate Cupcakes




Source of Recipe


house beautiful


List of Ingredients




12 tbsp 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



Recipe



Preheat oven to 350 degrees. Line cupcake pans with 14 paper liners.

In the bowl of an electric mixer, cream the butter and sugars on high speed until light and fluffy. Lower the speed to medium, add the eggs one at a time. Add vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, 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 wtih a rubber spatula to be sure it is completely blended.

Divide the batter between the cupcake liners. Bake on the middle rack of the oven for 20-25 minutes, or until toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.