February 22, 2011

German Chocolate Cupcakes!

Cupcakes part 2!
In addition to the chocolate wonders I made last week, I also made these little gems.  For those of you who have never tasted German Chocolate Cake frosting, it's kind of like if pecan pie were a frosting with some coconut...  I can't get enough of this combination.   I use the Baker's Chocolate recipe, the same one that my mom has used ever since I remember.  

Coconut Pecan Frosting
  • 4 egg yolks
  • 1 can  (12 oz.) evaporated milk
  • 1-1/2 tsp. vanilla
  • 1-1/2 cups  sugar
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 1 pkg.  (7 oz.) Flake Coconut (about 2-2/3 cups)
  • 1-1/2 cups Chopped Pecans 
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency. 

German Chocolate Cupcakes
  • 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
  • 1/2 cup  water
  • 4 eggs, separated
  • 2 cups  flour
  • 1 tsp. baking soda
  • 1/4 tsp.  salt
  • 1 cup butter, softened
  • 2 cups  sugar
  • 1 tsp. vanilla
  • 1 cup  buttermilk

Make It

HEAT oven to 350°F.
Place cupcake liners in pan. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 20 min. or until toothpick inserted in centers comes out clean. Immediately loosen cupcakes. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting on each cupcake.

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