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By Root 1127 0

that keeps these cupcakes moist. And you add a little flour, too, which gives the cupcakes more structure so they’re able to handle one of my favorite frostings. Thick and fudgy, the frosting is a natural for cupcakes.

makes:

22 to 24 cupcakes (2½ inches in diameter)

prep:

15 minutes

bake:

20 to 25 minutes

cool:

20 minutes

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) chocolate cake mix, plain or with pudding

¼ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1½ cups buttermilk

½ cup vegetable oil

3 large eggs

2 teaspoons pure vanilla extract

Chocolate Fudge Marshmallow Frosting (page 479)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.

2. Place the cake mix, flour, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.

3. Spoon or scoop a heaping ¼ cup of cupcake batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)

4. Place the pans in the oven and bake the cupcakes until the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.

5. Meanwhile, make the Chocolate Fudge Marshmallow Frosting.

6. Spoon a heaping tablespoon of frosting on top of each cup-cake and swirl it with a short metal spatula or spoon to spread it out, taking care to cover the top completely. The cupcakes are then ready to serve.

Keep It Fresh! Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cupcakes, in a cake saver or wrapped in aluminum foil, for up to three months. Let the cupcakes thaw overnight in the refrigerator before serving.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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GERMAN CHOCOLATE CUPCAKES

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 Valentine’s Day or for birthdays or for any special occasion for that man in your life. This is the real deal, a moist cake with the legendary coconut and pecan frosting.

makes:

22 to 24 cupcakes (2½ inches in diameter)

prep:

25 minutes

bake:

19 to 23 minutes

cool:

20 minutes

24 paper liners for cupcake pans (2½-inch size)

1 bar (4 ounces) German’s sweet chocolate (see Note)

1 package (18.25 ounces) plain German chocolate cake mix

3 tablespoons vanilla instant pudding mix

1 cup