German Chocolate
Cupcakes Recipe
With Easy Cream Filling

The mellow, nutty flavor of German Chocolate Cupcakes makes wonderful and delicious looking mini cakes using the Wilton mini-tasty filled cake pans.

2 1/4 cups 1 1/2 cups 3 3/4 cup (1 1/2 sticks) 1 1/2 tsp 1 1/2 cups 1/4 tsp 3/4 tsp 3/4 tsp 6 oz.

flour sugar large eggs at room temperature unsalted butter, softened vanilla buttermilk salt baking powder baking soda German Sweet Chocolate, melted

Oven Temp ~ 350° Baking Time ~ 18 to 20 Min. Pan Type ~ Standard Cupcakes pan

Easy Cream Filling

Easy Chocolate Glaze

Cupcake Instructions

Preheat oven and line standard cupcake pan with baking cups. In medium bowl combine flour, baking soda, baking powder and salt. In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Add the eggs and mix well.
Add in the chocolate and vanilla; beat until well blended.
Add dry ingredients in thirds alternating with buttermilk, beating after each addition until smooth.
Spoon into baking cups, making sure not to fill more than 3/4 full.
Bake until toothpick inserted comes out clean.

Cool cupcakes in pan on cooling rack for 5 to 8 minutes. Remove cupcakes from pan and finish cooling completely.

Any of our cupcake recipes may be prepared in Wilton's Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14 to16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes.
Each cupcake serves 1.