German Chocolate Cupcakes
Serves: 48
 
Ingredients
  • 1⅛ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup canola oil
  • ¼ cup mayonnaise
  • 1⅛ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ¼ teaspoon kosher salt
  • ½ cup heavy whipping cream
  • 1 (10-ounce) package dark chocolate melting wafers,* melted according to package instructions
  • White Chocolate Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°. Line the wells of a 48-well miniature muffin pan with mini foil baking cups.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat together sugar, eggs, and vanilla extract at medium-high speed until light and fluffy, approximately 3 minutes. Slowy add oil, and beat for 2 minutes. Add mayonnaise, and beat for 1 minute, stopping to scrape down sides of bowl.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With mixer at low speed, gradually add flour mixture to sugar mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared muffin cups.
  4. Bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes. Let cool completely in pan on a wire rack.
  5. Pipe melted dark chocolate into musical notes or shapes on wax paper. Let dry.
  6. Place White Chocolate Frosting in a piping bag fitted with an open-star tip (Ateco #822). Pipe a rosette onto each cupcake. Top each with chocolate musical notes or shapes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/german-chocolate-cupcakes/