These cupcakes were requested for a birthday gift. I was hesitant to make them because I make all my cupcakes from scratch but the coconut pecan frosting I used on these is store bought. It’s too much work to make the frosting and the store bought tastes great. The cupcakes and chocolate frosting is made from scratch.
These chocolate cupcakes are inspired by the Chicago Bears. The toppers are handmade but I am sure you can tell that. I used dark blue vanilla candy melts to make the background squares and melted orange candy melts to draw the C design. The footballs are gummy pieces I found in the baking aisle in Walmart.
These cupcakes are moist and delicious. The chocolate cupcakes are made with Hersheys Cocoa. The strawberry cupcakes are made with fresh strawberries baked in the cake and topped with creamy strawberry buttercream frosting.
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.
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
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.
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.
Hello Kitty is the most popular theme for a kid’s birthday party. This is the second time I have made cupcakes with this theme and I really enjoy making them. These are red velvet with cream cheese frosting and chocolate and vanilla with pink butter cream frosting.