German Chocolate Cupcakes

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I searched for a week for a recipe for German Chocolate cupcakes and finally decided to try this one. This recipe was for a cake which would have yielded too many cupcakes so I halved the recipe to make 24 cupcakes. I did not like how these rose and I thought they were a bit too sweet. I will cut the sugar a bit next time and be more gentle when folding in the egg whites.

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I used store bought Duncan Hines Creamy Home- Style Coconut Pecan frosting on these but the recipe is below if you desire to use it. I completed the cupcakes with a border of chocolate butter cream frosting.

GERMAN CHOCOLATE CUPCAKES:
• (2oz) Baker’s German Sweet Chocolate
• 1/4 cup water
• 1 cup + 2 Tablespoons flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 2 eggs, separated
• 1/2 teaspoon vanilla
• 1/2 cup buttermilk

INSTRUCTIONS:
Preheat oven to 350 degrees. Line cupcake tins with with 24 cupcake liners.
Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
Mix flour, baking soda and salt, set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.
Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared tins.
Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool in pans 5 minutes, move cupcakes to wire racks. Completely cool. After completely cooled, spread coconut-pecan frosting on cupcakes.

COCONUT-PECAN FROSTING:
• 2 egg yolks
• (6 ounces) evaporated milk
• 1 teaspoon vanilla
• 1 cup sugar
• 1/2 cup (1 stick) butter
• 1/2 pkg. (3.5 ounces) coconut
• 1cup pecans, chopped

INSTRUCTIONS:
Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.
Add coconut and nuts and mix well. Cool to desired consistency. Makes about 2 cups of frosting, enough to frost 24 cupcakes.

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