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Saturday, September 29, 2018

German Sweet Chocolate Cupcakes


Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!


They are a delicious mix of of light chocolate cake paired with an ooey-gooey coconut and pecan topping.


If you're like me, you'll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you'll definitely have to have more than one!

Enjoy!


German Sweet Chocolate Cupcakes

PRINTABLE RECIPE HERE

 Ingredients for German Chocolate Cupcakes

Cupcakes:
4 oz. German Sweet Chocolate 
2 1/3 cups cake flour, sifted
1 1/2 cups sugar
1 tsp. Clabber Girl Baking Soda
1/2 tsp. Clabber Girl Baking Powder 
1/2 tsp. salt 
2/3 cups butter or margarine
1 cup butttermilk
1 tsp. vanilla extract
2 large eggs

Frosting:
1 cups evaporated milk 
1 cups sugar
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 tsp. vanilla
2 1/2 cups pecans, chopped
2 cups flaked coconut

Directions for German Chocolate Cupcakes

1. Preheat oven to 350 degrees F. Prepare the cupcake pan with cupcake liners and set aside. 

To make the cake: 

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together. 

4. Scoop cake batter into each cupcake liner in the prepared pan. Bake at 350 degrees F for 20 minutes, or toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks. 

To make the frosting: 

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally. 

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own

1 comment:

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