German Chocolate Cupcakes and Buttercream Frosting
"It’s funny what you learn about cakes when you write a book about them and travel on a book tour! I knew apple and pumpkin pies were the way to a man’s heart, but German chocolate cake . . . I had no idea. At bookstore signings men of all ages lined up for samples of the German chocolate cake. On air, male TV hosts gushed about their mom’s German chocolate cake. So here you have a cupcake for any special occasion for that man in your life. This is the real deal...."
INGREDIENTS
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24 paper liners for cupcake pans (2½-inch size)
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1 bar (4 ounces) German’s sweet chocolate (see Note)
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1 package (18.25 ounces) plain German chocolate cake mix
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3 tablespoons vanilla instant pudding mix
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1 cup reduced-fat sour cream, or 1 cup buttermilk
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½ cup water
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½ cup vegetable oil
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4 large eggs
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1 teaspoon pure vanilla extract
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For the Buttercream Frosting
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4 tablespoons (½ stick) butter, at room temperature
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3 cups confectioners’ sugar, sifted
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2 to 3 tablespoons milk
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1 teaspoon pure vanilla extract
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