German Chocolate Cupcakes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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German chocolate cake has been one of my favorite cakes for a long time. My favorite part is the frosting, it is so good. If you don't have sweet baking chocolate you can subsatute semi sweet chocolate for it. Make the frosting before the cupcakes so it has enough time to chill. Ingredients:
2 ounces sweet baking chocolate |
1/4 cup water |
1 cup all-purpose flour |
2 tablespoons all-purpose flour |
1/2 teaspoon baking soda |
1 pinch salt |
1/2 cup butter, sofened |
1 cup sugar |
2 egg yolks |
2 egg whites, beaten to stiff peaks |
1/2 teaspoon vanilla extract |
1/2 cup buttermilk |
1 cup half-and-half |
6 tablespoons butter, cut into pieces |
4 egg yolks |
3/4 cup sugar |
1 pinch salt |
1 teaspoon vanilla extract |
1 1/2 cups shredded coconut |
1 cup pecans, finely chopped |
Directions:
1. For the cupcakes: Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a small saucepan heat chocolate and water over low heat, stirring constantly until chocolate is completley melted. Remove from heat and let cool.
2. In a medium mixing bowl stir together flour, baking soda, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg yolks, one at a time. On low speed beat in chocolate mixture and vanilla. Gradually add flour mixture alternating with milk and beat until blended. Fold in beaten egg whites.
3. Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupckes to a cooling rack to cool completley.
4. For the frosting: In a medium saucepan heat half and half and butter over medium heat, stirring constantly until half and half is hot and butter is melted.
5. In a large mixing bowl whisk together egg yolks, sugar, and salt until smooth. Whisking constantly, pour the hot milk mixture into the yolk mixture. Return to saucepan and cook over medium heat until custurd thickens, stirring constantly. Remove from heat and stir in vanilla, coconut, and pecans.
6. Cover and chill for 1 hour. Spread frosting over cupcakes.
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