German Chocolate Cupcakes
Sometimes, my mom drags me along to art exhibitions and such. I love looking at paintings, the creativity and intricate designs, but what I truly love is the finger food served. A year ago, I attended an exhibition, buffet style, at a friend/artist’s house. It was in a way, a potluck, because different people brought different foods. One of these foods was a dessert, a chocolate cake to be specific. It was baked in a polish pottery rectangular dish, and the cake was topped off with what appeared to be a strange mixture of goop. I decided to give it a taste, and in fact, I fell in love with it.
Later, I realized it was a German chocolate cake, made with almonds instead of walnuts, and coconut, and of course, I wanted to recreate it. Recipes for German chocolate cakes have appeared to be slightly intimidating, not because of the difficulty level (it is very simple), but I detest using only a part of egg instead of the whole (unless absolutely necessary- like in a meringue). The recipe I looked at called for eight egg yolks in total, and though I may save the whites, I never get around to using them. While surfing youtube, I came across Lovelyladycake’s German chocolate cupcakes. No separated eggs whatsoever! I decided to make it, and I found the recipe to be quite similar to the cupcake recipe I had in my Martha Stewart Cupcakes book- almost identical. So I made Martha’s cupcakes, and Anna’s frosting, and the result was delicious- maybe even better than the one I had initially tried!
The cake is ohsochocolatey, with a subtle dark chocolate taste, almost like a light brownie, I like the use of melted chocolate instead of cocoa. The buttermilk makes it sooo moist, not at all dry. The topping really is fantastic – I made mine a little too thick in the video, even so, it tasted wonderful. I would recommend keeping an eye on the topping, and cook it for 5-10 minutes on LOW heat, until it just starts to boil. (should be slightly thickened, having the thickness of a milkshake.) ‘Nuff said.
Makes 24 cupcakes, or 2 8 inch cakes (the recipe on my video makes 12- I used XL eggs instead of regular sized ones in the vid.)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
- 2 cups cake flour (not self-rising), sifted, plus more for tins
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 5 ounces semisweet chocolate, melted and cooled
- Coconut Pecan frosting (see below)
- Preheat oven to 180 F or 350 C. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
- Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
- To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.
Coconut Pecan (walnut) Frosting:
- 3 large eggs
- 1 can (12 ounces) evaporated milk
- 1 1/4 cups packed light-brown sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 2/3 cups (7 ounces) sweetened flaked coconut
- 1 1/2 cups (6 ounces) walnuts, almonds, or pecans, toasted and coarsely chopped (toast them in a 180 C or 350 F oven for 5-8 min)
- Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.