Cupcakes just brighten up a rainy cold day.
You don’t even have to eat one to feel better.
They just radiate sunshine and mock the wind!
. . . see don’t you feel better already
These cute little bowls that my daughter Chantri gave me . . . make them even happier!
Thanks Chant. I love my bowls.
This is my favorite frosting on the planet. We all love it. I always tend to put slivered almonds inside, but chopped pecans or even walnuts are delicious. Almonds are the only nut that my daughter Shannon will eat. Several of these little cupcakes are going to their home . . . it’s the only smart thing to do. Now . . . if Brandi or Danielle or Chant lived close, they would be getting some as well. Just saying . . .
I really don’t even need the cake.
Just give me a bowl of the frosting!
I do have my favorite Chocolate Cake recipe, but when Anne Thornton of Dessert First raved on and on about her Chocolate Cake . . . I figured I’d give it a go. It’s good, really good. It’s not as good as the Chocolate Cake recipe that my friend Iris G. gave me years & years ago. So there you have it. I suppose that might sound a bit cocky, but it’s true. The cupcakes are prettier with a nicer texture using my tried & true recipe. If I happen to see Anne T . . . I probably would wimp out and wouldn’t tell her though! She’s just too cute. I will simply tell all of you.
Just so you know, the Cake recipe made 24 standard size cupcakes and about 18 mini cupcakes. That’s enough cupcakes to share with your entire neighborhood. I actually made the little mini’s in souffle cups. Make sure that if you use these little cups, you place them on a cookie sheet. They simply won’t work in a mini muffin tin.
Now, as far as the frosting goes, I will post Anne’s recipe, but I didn’t make hers. You see . . . I just don’t think you can beat the one I’ve used for umpteen million years. Make sure you stick a chocolate bar on the top of each one, just to make them even more tempting. Give this recipe a try, cuz it’s good. If you want a great Chocolate Cake recipe, give mine a try.
I just add Angel Flake Coconut
and . . .
NUTS . . . lots of nuts.
You could add chopped pecans, walnuts, or even leave them out.
Once the German Chocolate Frosting has cooled, you can either pipe it on using a large round ended tip, or simply spoon it on. It’s not one of those frosting that you can pipe on using a fancy schmancy tip!
I betcha can’t eat just one!
Hurry . . . give them all away.
GERMAN CHOCOLATE CUPCAKES
adapted from Anne Thornton of Dessert First.
- 1 Chocolate Cake recipe, recipe follows
- 3/4 cup heavy cream
- 6 ounces bittersweet chocolate, chopped
- 2 tablespoons honey
- 1 tablespoon prepared coffee (opt)
- 3 egg yolks
- 12 ounces evaporated milk
- 1 1/4 cups packed dark brown sugar
- 1 1/4 sticks unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 cups packed sweetened flaked coconut, toasted (if desired)
- 1 3/4 cups toasted pecans, chopped
Special equipment: silver/foil-lined muffin cups, 1 (2-ounce) ice cream scoop and 1 (1/2-ounce) ice cream scoop
Cook’s Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.
Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You’ll know it’s done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.
For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.
Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop.
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2 sticks unsalted butter, softened
- 1 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 4 eggs, at room temperature for 30 minutes
- 1/3 cup semisweet chocolate, melted and cooled
- 2 teaspoons pure vanilla extract
- 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.