No long back story to this cupcake! It’s my mom’s birthday tomorrow, and these were the cupcakes she requested. I hope they live up to her expectations :) All recipes were taken from my handy-dandy Better Homes and Gardens Cook Book!
German Chocolate Cake
4 oz. baking chocolate, chopped
1 1/2 c. milk
3/4 c. butter
2 c. AP flour
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sugar
2 tsp. vanilla
1. In small saucepan, combine chocolate and milk. Cook and stir over low heat until melted. Set aside to cool.
2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line cupcake pan or grease lightly. In a medium bowl stir together flour, baking soda, baking powder, and salt; set aside.
3. Preheat oven to 350 degrees. In a large mixing bowl beat butter and sugar together. Beat in eggs one at a time. Add and beat in vanilla. Alternately add flour mixture and chocolate mixture to butter mixture. Fill cupcake liners 3/4 full.
4. Bake for 15-18 minutes, until toothpick inserted comes out clean. Cool.
2/3 c. evaporated milk
2/3 c. sugar
1/4 c. butter
1 1/3 c. flaked or shredded coconut
1/2 c. pecans, chopped
1. In a medium saucepan, beat the egg, stir in evaporated milk, sugar, and butter. Cook and stir over medium heat for 6-8 minutes or until tick and bubbly.
2. Remove from heat. Stir in coconut and pecans. Cover and cool before using.
1 c. whipping cream
12 oz. baking chocolate, chopped
1. In a medium saucepan bring whipped cream jut to boiling. Remove from heat. Add chocolate (do not stir) and let stand for 5 minutes. Sutir until smooth and allow to cool before using.
I ended up filling the cupcakes with the ganache because I wasn’t really liking the texture or it after it cooled. Not quite thick enough, and I think I over-heated the cream, which caused a bit of separation in the chocolate.
Spread the coconut-pecan frosting on top, and there you have it! German Chocolate Cupcakes :)