German Chocolate Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Brush standard muffin tins with butter; dust with cake flour, tapping out excess.
3. 3
   Whisk together cake flour, baking soda, and salt.
4. 4
   With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
5. 5
   Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. 6
   Beat in vanilla.
7. 7
   Reduce speed to low.
8. 8
   Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
9. 9
   Beat in chocolate until combined.
10. 10
    Divide batter evenly among prepared cups, filling each three-quarters full.
11. 11
    Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes.
12. 12
    Transfer tins to wire racks to cool 10 minutes.
13. 13
    Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely.
14. 14
    Cupcakes can be stored up to 3 days at room temperature in airtight containers.
15. 15
    To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally.
16. 16
    Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves.
17. 17
    Spread more frosting on top of each cupcake.
18. 18
    Serve immediately.