German Chocolate Cupcakes

A few months ago my dad informed my mom and I that he wanted one thing for his 60th birthday. A party. And since we weren’t about to say no to the birthday boy, we started planning a party that included all the things he loves. A night with all of his friends, Slow’s Barbeque and German Chocolate Cake. This past weekend was the big celebration and I think we succeeded in giving him the party he wanted. Our house was filled with all his buddies and the delicious smells of the best pulled pork in Detroit. Not a bad way to spend a Saturday. The third component of the party devoted to the big 6-0 was his very favorite dessert. I made these German Chocolate cupcakes from a recipe developed by Martha Stewart herself. German chocolate cake isn’t as rich as your classic chocolate cake, which helps to balance out the sweetness of the classic coconut pecan frosting. The frosting is sweet and nutty and will make your whole kitchen smell like Pecan Pie. (Which is an absolutely delightful scent, in case you were wondering.) When making the frosting. make sure you don’t forget to pour the hot mixture through a fine sieve before letting it thicken and cool. This step filters out any cooked egg remnants that may appear when cooking the frosting on the stovetop, so it really shouldn’t be skipped. Enjoy!

Ingredients: Makes 24 cupcakes, Recipe from Martha Stewart

  • 1 1/2 sticks unsalted butter, room temperature
  • 2 cups flour, sifted
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/3 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 5 ounces semisweet chocolate, melted and cooled
For frosting
  • 3 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1 1/4 cups packed light-brown sugar
  • 1 1/2 sticks unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 7 ounces sweetened flaked coconut
  • 1 1/2 cups (6 ounces) pecans, coarsely chopped
Preparation:
  1. Sift together flour, baking soda, and salt in a medium bowl and set aside.
  2. In a large bowl, cream together butter and sugar until pale and fluffy.
  3. Add eggs, one at a time and beat in vanilla.
  4. Reduce speed to low. Slowly add flour mixture, alternating with additions of buttermilk.
  5. Divide batter evenly among greased cupcake pans and bake for 20 minutes at 350
  6. For the frosting, place egg yolks, evaporated milk, brown sugar & salt in a saucepan
  7. Add butter and heat over medium high heat
  8. Stir mixture until thick (about 10 minutes)
  9. Remove mixture from heat and pour through a fine sieve
  10. Add coconut & pecans, let cool
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