And so the adventure begins. I started with the cupcakes because I knew they would take more time. It was similar to the Salted Caramel Mocha Coffee Frappuccino Cupcakes I did for my friend Hilary. Multiple layers and lots of stuff to do. Right up my alley!
As I was gathering my supplies I decided it was too cold to let the butter soften on the counter (after it had been out for 45 minutes it was still hard) so I put it in the oven, were I had been toasting coconut and pecans. Toasted coconut isn't as easy as it sounds. I burned a few pieces. A few different tries. GRRRR. I forgot that I put it in the oven. And it was a bit beyond soft. But I was out of unsalted butter so I put it in front of the draft of a window for a few minutes. And continued.
Moving on. As I was mixing the cake batter I thought, "Oh drat...I forgot to add the cocoa powder!" So I dumped it in the batter. AT THE WRONG TIME. That cocoa powder was supposed to be sifted with the flour, etc. Which hadn't been added yet. And it doesn't stop there. I finally get the rest of the ingredients in and mixed. I pop the cupcakes in the oven to cook and start putting my supplies away. When I get to the white sugar I think back...Oh, yeah, I didn't actually use that. GRRRRRRR!!!
I get the chocolate glaze right and the topping done and when the cupcakes are cool enough I tried one.
I ciontinued to clean up and put things away so I could work on the lasagna. And then I saw it....
Fast forward through a few more hours of no disasters and the result was the most fabulous cupcake since the Frappuccino experiment!
And the boys loved them. "The angels in heaven are singing the praises of these cupcakes!" Greatest review, ever!
Happy Baking!
German Chocolate Cupcakes (from food network)
Ingredients
- 1 Chocolate Cake recipe, recipe follows
Chocolate Glaze:
- 3/4 cup heavy cream
- 6 ounces bittersweet chocolate, chopped
- 2 tablespoons honey
- 1 tablespoon prepared coffee
Topping:
- 3 egg yolks
- 12 ounces evaporated milk
- 1 1/4 cups packed dark brown sugar
- 1 1/4 sticks unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 cups packed sweetened flaked coconut, toasted (if desired)
- 1 3/4 cups toasted pecans, chopped
Directions
Special equipment: silver/foil-lined muffin cups, 1 (2-ounce) ice cream scoop and 1 (1/2-ounce) ice cream scoop
Cook's Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.
Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.
For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.
Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop
Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2 sticks unsalted butter, softened
- 1 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 4 eggs, at room temperature for 30 minutes
- 1/3 cup semisweet chocolate, melted and cooled
- 2 teaspoons pure vanilla extract
- 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice
Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
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