german chocolate cupcakes
My dad loves German chocolate cake.
So years ago I studied recipes (from stacks of library cookbooks I checked out again and again) so I could make him some from scratch.
Until I finally nailed them. These are them.
The Ones.
First, I tasted the caramel coconut-pecan frosting -- delicious.
Richer and more flavorful than the store-bought frosting in a can.
Second, came the cake.
It is the essential devil’s food: chocolatey with a tender, soft crumb.
It's not as rich as the ganache-filled ultimate chocolate cupcakes, which are truly over-the-top chocolate-rich (in a good way).
These right here are yummy, soft, simple and easy to make, and beat the hell out of a box cake.
Chocolate Cupcakes with Caramel Coconut-Pecan Frosting
from "Baking Unplugged," by Nicole Rees (cake) and "Buttercup Bakes at Home," by Jennifer Appel (frosting) makes about 10 to 12 cupcakes
For the cupcakes:
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup sugar
1/4 cup oil
1 large egg, at room temperature
1/2 teaspoon vanilla extract ~ my hands-down favorite ~ this Pure Mexican Vanilla
2/3 cup warm coffee or warm water (I used coffee)
Preheat oven to 350 degrees. Line a 12-cup cupcake pan with paper liners or spray well with non-stick spray.
Sift together the flour, cocoa powder, baking powder, baking soda and salt.
In large bowl, beat together sugar, oil and egg until thick and pale, about two minutes with a handmixer. Beat in vanilla.
With mixer on low, or with whisk, mix in the flour mixture and coffee (or warm water) alternately, beginning and ending with the flour mixture.
Using an ice cream scoop or two spoons, fill cupcake liners about 3/4 full. Bake for about 16 minutes, or when a toothpick inserted into center comes out with only a few crumbs attached.
Allow cupcakes to cool in pan on wire rack for about 1 to 2 minutes. Carefully remove cupcakes from pan and allow them to cool completely on wire rack.
Frost with caramel coconut-pecan frosting. Store in airtight container at room temperature for up to 2 days.
For the frosting:
9 ounces evaporated milk (I used almost two 5 oz. cans)
3 large egg yolks
1 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
1 cup coarsely chopped pecans (I used walnuts)
In medium saucepan, whisk together the evaporated milk and egg yolks. Add sugar, butter and vanilla to the pot and stir.
Cook over medium heat for about 15 minutes, stirring constantly. The mixture will bubble, thicken and darken slightly.
When thick and bubbling, remove from heat. Stir in coconut and chopped nuts.
Pour into a big bowl and cool to room temperature. I popped mine into the refrigerator for about 45 minutes, stirring once in a while, to speed the cooling process up.