Valentine’s Day Cupcakes are a perfect treat to share. These German Chocolate Cupcakes are delicious with Cream Cheese Frosting.
On Sunday afternoon while my husband was out doing some shopping for what he said was “something I didn’t need to know about yet” I decided to make something sweet for him to have when he got home. Since it’s getting close to Valentine’s Day, I decided to make a Valentine’s treat.
After looking through the pantry, I had a collection of ingredients and I wasn’t sure what I wanted to make. I knew it should be chocolate-his favorite-but beyond that I didn’t know where I was going with this. When I spotted some cup cake liners and various kinds of sprinkles, that’s when I decided it would be chocolate cupcakes with cream cheese frosting. And sprinkles. Lots of sprinkles! Perfect for Valentine’s Day or a few days before!
I had a package of Baker’s German Chocolate, so I knew I would use that for the chocolate. Searching through my family’s old cook book, I found my sister’s recipe for German Chocolate Cake. Usually, this is topped with a delicious coconut and pecan frosting, but my husband doesn’t like coconut, so cream cheese it is!
This makes 24 cupcakes or two 9 inch layers.
German Chocolate Cupcakes for Valentine’s Day
Make a delicious Valentine's Day Cupcake to share.
- 4 ounces German Sweet Chocolate
- 1/2 cup Boiling Water
- 2 cups Sugar
- 1 tsp Vanilla Extract
- 1 cup Milk
- 1 cup Butter
- 4 Eggs (Separated)
- 2 1/2 cups Self Rising Flour
- 1/2 cup Butter (Softened)
- 8 ounces Cream Cheese (Softened)
- 4 cups Powdered Sugar
- 1/2 tsp Vanilla Extract
- Valentine's Day Sprinkles
Pre-heat oven to 350.
Add cupcake liners to muffin pan.
Bring water to boil.
Add chocolate to water, stir until melted.
Allow chocolate to cool.
Sift flour and set aside.
Cream butter and sugar until fluffy.
Separate eggs and add the yolks, one at a time, to sugar mixture. Beat on medium until blended.
Add melted chocolate and vanilla and continue mix for one minute.
Alternate flour and milk to mixture, mixing between each addition.
Continue mixing on medium until batter is smooth.
In a separate bowl, beat egg whites until stiff. Fold egg whites into batter with spoon.
Pour mixture evenly into cupcake liners.
Bake for 18 minutes. Check for doneness when toothpick in center comes out clean.
Remove from oven and allow to cool completely before adding frosting.
Cream softened butter and cream cheese with mixer.
Add sugar, 1/2 cup at a time to mixture. Beat on medium until fluffy.
Add vanilla and mix well.
Generously frost each cupcake and add sprinkles.
Store in an air tight container for up to 3 days.
If the consistency of the frosting is not what you want, add one TBS of milk or more sugar and mix well.
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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