For breakfast this morning, I offered my roommate a German chocolate cupcake. When she initially declined, I told her that it covers all food groups–you have your carbs, proteins, and even nuts! It’s like a Cliff bar but even tastier. Who knew cupcakes could be such a hearty breakfast food?
Until yesterday, I never made or had even tasted what German chocolate cakes/cupcakes were and was pleasantly surprised at the outcome. I decided to try making German chocolate cupcakes after a friend suggested that I make them (speaking of which, if you have any suggestions or requests, send them my way!). I thought it would be a relaxing idea to make them on a Friday night after a long week and then snap chat the process to him. But then I forgot that it was Yom Kippur…
Anyway, onto the actual cupcake. I loved the recipe that I adapted from FoodNetwork. The chocolate cake with the sour cream made the cake so moist and fluffy. Then the large amount of cocoa powder and coffee made the cake more of a dark chocolate cake, which complemented the frosting very nicely.
The frosting itself was so great. While making it, I was a bit worried that it wouldn’t hold together, since it was so liquid-y and looked a bit curdled when it was simmering on the stove. I ended up keeping the mixture on the stove for about twenty minutes. You cannot cut down this process, otherwise the mixture will not hold! I was also worried that I didn’t have the proper ingredients. Whole Foods is a great supermarket for organic, non-GMO (things-that-don’t-involve-fine-print-etc.-etc.-type-of-foods) ingredients, but sometimes you just want normal shredded sweetened coconut. I ended getting unsweetened organic coconut flakes, which, I might add, taste disgusting if you eat them plain. I chopped them up before adding them to the mixture, and I even added about one cup of confectioner’s sugar to make (a): make a healthy product unhealthy, but more importantly (b): to make the mixture sticky.
Overall, I really enjoyed this recipe. The smooth chocolate cake complemented the crunchy frosting nicely. As I did have a bit extra frosting near the end, I added a surprise in the middle of the cakes. Hint: the surprise is more frosting! I highly recommend German chocolate cupcake recipe!
Cake, Yield 24
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup sour cream, room temperature
2 teaspoons vanilla extract
1/4 cup freshly brewed coffee
1 1/2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 eggs, room temperature
1. In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
2. In a medium bowl, combine the buttermilk, sour cream, vanilla extract, and coffee.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fill 24 cupcake liners about 2/3 full.
7. Bake at 350F for about 18 minutes or until a toothpick comes out clean.
1 1/2 sticks unsalted butter
1 12-ounce can evaporated milk
1 1/4 cups light brown sugar, lightly packed
4 extra-large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 cups unsweetened flaked or shredded coconut
1 cup confectioner’s sugar
1 cup sliced almonds
1 cup chopped pecans
1/4 teaspoon kosher salt
1. Melt the butter in a large saucepan over medium heat
2. Whisk in the evaporated milk, brown sugar, and egg yolks
3. Simmer over medium heat for 20 minutes, stirring constantly with a whisk
–> Do not let your eggs yolks cook or let your mixture begin to look curdled
4. Take off the heat, and fold in the vanilla extract, almond extract, coconut, pecans, salt, and confectioner’s sugar.
5. Allow the mixture to cool, frost the cupcakes using a spoon or knife then enjoy!