German Chocolate Cupcakes

Butter, granulated sugar, baking powder and baking soda combined with egg and vanilla. Mixture is beaten until fluffy. Melted chocolate, buttermilk and flour are introduced into batter and mixed until smooth. Batter is spooned into muffin tin and baked until cakes are firm.

Ingredients -

1/3 cup Butter
2/3 cup Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 large Egg
1/2 teaspoon Vanilla
2 ounces Germans Sweet Chocolate, melted
1/2 cup Buttermilk
1-1/3 cups Flour
Cappuccino Frosting

Preparation:

1. Heat oven to 350 degrees. Line 12 regular muffin cup with paper liners.

2. Beat first 4 ingredients until blended.

3. Add egg and vanilla, beat until fluffy.

4. Beat in chocolate until blended.

5. Beat in buttermilk.

6. Beat in flour until blended.

7. Spoon into muffin cups.

8. Bake 25 min. or until done. Cool in pan.

Cupcake Making Tips -

Keeping Butter Fresh

Butter absorbs flavors quite easily, so it should be well wrapped. Always refrigerate butter and use within one month. Butter freezes well. Wrap well, place in a resealable plastic bag and place in the freezer for up to 4 months.

Cupcake Making Tips -

Vanilla Bean Storage

Vanilla beans can be kept for years in a cool, dry, dark location. They can become very hard, but will rehydrate and plump up when soaked in hot liquid.

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