Zutaten für German Chocolate Cupcakes
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Extra Large Eggs
- Pure Vanilla Extract
- 1 cup buttermilk
- 1 cup sour cream
- Brewed Coffee
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking soda
- Kosher Salt
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Zubereitung von German Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, sour cream, eggs, melted butter, coffee, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the German Chocolate Frosting (recipe not included, but easily found online!).
- Once the cupcakes are completely cool, frost them generously with the German Chocolate Frosting.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
83g
Fat
41g
Carbs
12g
