German Chocolate Mini Cakes!

I got these new Tasty Fill pans from Michaels and wanted to try them out! So I made a German Chocolate Cake with a whipped cream coconut filling. You can also use this recipe for German Chocolate Cupcakes.

German Chocolate Cakes:
Ingredients:

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 6 ounces German sweet chocolate melted
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cups buttermilk 

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl combine flour, baking soda, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix well. Add chocolate and vanilla; beat until well blended. Add dry ingredients in thirds alternating with buttermilk, beating after each addition until smooth. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing

Filling:
Ingredients:

• 3/4 cup flaked coconut
• 1/4 to 1/2 cup grated or shaved semi-sweet chocolate
• Freshly made whipped cream

In medium bowl, gently fold coconut and chocolate into thawed whipped topping. Refrigerate until ready to use.
Ganache Glaze
Ingredients:

• 14 oz chocolate chips
• 1/2 cup whipping cream 

Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chocolate chips, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream. Place cake on cake board cut to fit; position on wire rack over drip pan. Pour glaze into center and work out toward edges. Note: Cake may be iced first in buttercream icing. Let icing set, then pour on ganache. If cake is one layer or perfectly smooth, buttercream icing is not needed.
Whipped Ganache: follow recipe above, using 1 cup whipping cream and making these changes: Allow mixture to set and cool to room temperature (it will have the consistency of pudding, this may take 1 to 2 hours.) Whip on high speed until light and soft peaks form.