German Chocolate Cupcakes

Name: German Chocolate Cupcakes
Yield: makes 24
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins; 2 cups cake flour (not selfrising), sifted, plus more for tins; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 1/3 cups sugar; 3 large eggs, room temperature; 1 1/2 teaspoons pure vanilla extract; 1 cup buttermilk; 5 ounces semisweet chocolate, melted and cooled (see page 323); Coconut-Pecan Frosting (page 311)

January 24, 2012

Although you might think these cakes have a German pedigree, they’re actually named for German’s chocolate, a sweet baking chocolate developed in the nineteenth century for an American company called Baker’s Chocolate. Modern versions call for semisweet chocolate instead, which gives the cupcakes a well-rounded flavor, perfectly complemented by the traditional sticky-sweet coconut-pecan filling and frosting.

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