Page 42 - Cupcakes

cupcake cups with paper liners. Set the pans aside.

2. To grate the chocolate, break the bar into pieces and drop them, one at a time,
through the feed tube of a food processor while it is running. Or, carefully rub
the chocolate bar with a hand-held coarse cheese grater, such as a Microplane.
Set the grated chocolate aside.

the CupcakeDoctor says...

I find German chocolate cake mixes to be a bit bland, so they benefit from
added ingredients, especially the grated chocolate. True to its name,
German’s sweet chocolate is a pale, sweet chocolate that makes a stellar
cake. You could just as easily fold in grated semisweet chocolate or 1 cup

miniature chocolate chips if that’s what you have on hand. If the plain
German cake mix is hard to find, substitute the one with pudding in the mix,
but don’t add more pudding mix.

3. Place the cake mix, pudding mix, sour cream, water, oil, eggs, and the grated
chocolate in a large mixing bowl. Blend with an electric mixer on low speed for
30 seconds. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. The batter should look thick and well
combined. Spoon or scoop ⅓ cup batter into each lined cup, filling it three
quarters of the way full. (You will get between 22 and 24 cupcakes; remove the
empty liners, if any.) Place the pans in the oven.

4. Bake the cupcakes until they spring back when lightly pressed with your
finger, 19 to 22 minutes. Remove the pans from the oven and place them on wire
racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake
liners, lift the cupcakes up from the bottoms of the cups using the end of the
knife, and pick them out of the cups carefully with your fingertips. Place them
on a wire rack to cool for 15 minutes before frosting.

5. Prepare the Coconut Pecan Frosting.