This makes 24 cupcakes or two 9 inch layers
4 ounces German Sweet Chocolate
1/2 cup boiling water
2 cups sugar
1 tsp vanilla
1 cup buttermilk
1 cup butter
4 egg yolks
2 1/2 cups, self rising flour, sifted
4 egg whites, stiffly beaten
Add cupcake liners to pan
Bring 1/2 cup water to boil
Add chocolate to boiling water, stir until melted
Allow to cool
Sift flour and set aside
Cream butter and sugar until fluffy
Add egg yolks, one at a time and beat well after adding each one
Add melted chocolate and vanilla and mix well
Alternate adding flour and buttermilk to mixture, mixing well after each addition
Continue beating until smooth
Beat egg whites until stiff
Fold in egg whites to the batter
Pour batter evenly into each cup
Bake for 18 to 20 minutes or until toothpick in center comes out clean.
Remove from pan and allow to cool completely before frosting.
1/2 cup butter, softened
1 8 oz package of cream cheese, softened
1 box of powdered sugar
1/2 vanilla extract
Cream butter and cream cheese
Add sugar 1/2 cup at a time and continue to beat on medium
Add vanilla and mix well
If the consistency is not what you want, add one TBS of milk and mix well. This frosting does not lend itself to piping well. So, you’re not going to get pretty swirling, stiff peaks with this.
Spread frosting on each cupcake and add pretty Valentine’s Sprinkles.
Not bad for an impromptu Sunday afternoon surprise! Now, though, we have way too many cupcakes to eat! There are worse problems to have.
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