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German Chocolate Cupcakes at eat.this.food.

In honor of my brother and his birthday…I decided to figure out a way to combine my current obsession (cupcakes) with my brother’s favorite cake (German Chocolate). After some research, this is what I came up with…it was a semi-successful** birthday present!

German Chocolate Cake

German Chocolate Cupcake

Ingredients:

  • 4oz semisweet chocolate chopped fine
  • 1/4 cup Dutch-processed cocoa, sifted
  • 1/2 ccup boiling water
  • 2 cups (10oz) unbleached all purpose flour
  • 3/4 tsp baking soda
  • 12 Tbs (1 1/2 sticks) unsalted butter, softened
  • 1 cup (7oz) granulated sugar
  • 2/3 cup (4 3/4oz) packed light brown sugar
  • 3/4 tsp table salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup sour cream, room temperature

Directions for Cake:

  1. Preheat oven to 350 degrees.
  2. Combine chocolate & cocoa in small bowl. Add boiling water and let stand 2 minutes. Whisk until smooth and let cool to room temp.
  3. Sift flour & baking soda into medium bowl.
  4. Beat butter, sugars & salt until light & fluffy (about 4mins). Scraping down bowl 1/2 way through.
  5. Beat in eggs one at a time combining well after each.
  6. Beat in vanilla, then beat on high 45sec until light and fluffy.
  7. With beater running add in chocolate, beat 30 more sec. Batter may appear broken.
  8. On low speed add dry ingredients in 3 additions, alternating with the sour cream, beating until barely combined. After final addition of flour stir with spatula. Batter will be thick.
  9. Bake about 30mins until tookpick inserted near center comes out clean.
  10. Cool on wire rack.
  11. Make sure you cool cupcakes completely before filling!

Recipe from Cooks Illustrated
Coconut Pecan Filling

Ingredients for filling:

  • 2 large egg yolks
  • 1/2 can (6oz) evaporated milk
  • 1/2 cup (3.5oz) granulated sugar
  • 2 Tbs packed light brown sugar
  • 3 Tbs unsalted butter, cut into 6 pieces
  • 1/8 tsp table salt
  • 1 tsp vanilla extract
  • 1 1/4 cups sweetened shredded coconut
  • 3/4 cups finely chopped pecans, toasted (350 degrees for about 8 mins)

Directions for Filling:

  1. Whisk yolks in med. saucepan, gradually whisk in evaporated milk.
  2. Add sugars, butter & salt. Cook over medium-high heat whisking constantly until boiling, frothy and slightly thickened.
  3. Transfer to a bowl, whisk in vanilla.
  4. Stir in coconut.
  5. Cool until just warm then cover with plastic wrap and refridgerate until cold, at least 2hrs but up to 3 days.
  6. Pecans are stirred in just before cake assembly so they do not get soggy.

Recipe from Cooks Illustrated
Chocolate Ganache Frosting

Ingredients for Frosting:

  • 2.5 oz bittersweet chocolate
  • 1 oz unsweetened chocolate
  • 1/4 cup plus 1 Tbs whipping cream
  • 1 Tbs butter, at room temperature
  • 1/2 cup powdered sugar
  • 1/8 tsp salt
  • 2 Tbs whole milk

Directions for frosting:

  1. Heat milk in microwave for 30 seconds.
  2. Chop chocolates and transfer into a heat proof bowl.
  3. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
  4. Let sit for 1 minute then stir until combined.
  5. Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
  6. Whisk together sugar, salt, milk, and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
  7. Let sit at room temperature until thickened.
  8. Beat with an electric mixer until fluffy.

To assemble:

  1. Cut a cone out of the top of a completely cooled cupcake.
  2. Cut about a 1/2 inch off the bottom of the cone to make the top.
  3. Fill cupcake cavity with 1 Tbs (or so) of coconut pecan filling.
  4. Replace cupcake top.
  5. Frost with a 1/4 inch layer of ganache.

Makes 24 cupcakes
*We used “Nut and Party” cups to bake the cupcakes in. We found that when filling cupcakes it is better to use these cups for baking as the more traditional cupcake liners tend to pull away from the cupcake, and as a result, the final product doesn’t look very nice.
**The first attempt at making this recipe did not work out so well. I (jen…yes, I take full credit!) screwed up the ganache by adding too much milk. It was sauce…not ganache. So I had to improvise and use the filling as the frosting. Arti made the second attempt and they turned out fantastic…and followed the original plan. The result is the picture you see here. The cake is not very rich, so the added ganache frosting adds the richness and the custard-like coconut center adds just enough contrast to the rich chocolate. They turned out great!


3 Responses to “German Chocolate Cupcakes”  

  1. 1 Laura Sandage

    Hi Arti–
    I still find myself talking about your cupcakes. I see by the recipe that they are just as much work as I imagined. Maybe someday I will go to the trouble. In the meantime I have the fond memory…

    What a gorgeous website you have here! Is one of you a web designer?

    –Rashmi’s friend Laura

  2. 2 Jennifer

    I have to say this made a lot of batter. I did use conventional cupcake tins and paper liners with the foil on the outside, as I typically do. But I noticed they did deflate quite a bit and now I wiish I’d filled them to the very top. Or that I had beaten them a little less after adding eggs…sometimes overheating makes a cake sag in the middle also.
    I recommend making the filling a day or so ahead just as a time saver.

  3. 3 coffee maker

    You ought to be a part of a contest for one of the highest quality websites on the web.
    I most certainly will recommend this web site!

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