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German Chocolate
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| 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 |
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Oven Temp ~ 350° |
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.
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