German Chocolate Cupcakes | Sugar for Breakfast: German Chocolate Cupcakes

Sunday, October 6, 2013

German Chocolate Cupcakes

Holy moly!
It is already October 6? Where has this month gone already?
Oh yeah..I've spent it being incredibly busy!
I started out the first of the month baking up 250 of these beautiful cupcakes for my husband's Oktoberfest at his work.

I just realized when I posted this picture that its a bit a blurry...sorry about that!

But I made these and they are delicious. I used the standard caramel-coconut-pecan frosting recipe that is in every cookbook that has a recipe for German chocolate cake. 
It is pretty basic and delicious every time. Why mess with perfection?

I made standard chocolate cupcakes and a chocolate buttercream and these received great reviews!

And this cute little owl plate my daughter saw while browsing Walmart and she had to have it. I couldn't say no...
Even though I made 250 of these cupcakes, I will post it standardized at 24 :) Just take that times 10 to make what I did! The caramel-coconut-pecan frosting will make enough for 48 cupcakes (or a 2 layer cake)

German Chocolate Cupcakes

1 cup evaporated milk
1/2 cup butter
1 cup brown sugar
3 egg yolks, beaten
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecan pieces

2 cups sugar
3/4 cup cocoa, sifted
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream
1 cup boiling water

1 cup butter, room temperature
2 lbs. powdered sugar
1 tablespoon cocoa
1/2 cup milk

In a saucepan heat together evaporated milk, butter, and egg yolks until the mixture bubbles and thickens.
Remove from heat and stir in the vanilla, coconut and pecans. 
Let cool to room temperature.

Preheat oven to 350
Meanwhile in a mixer, mix together the sugar, cocoa, flour, baking powder, baking soda and salt.
Add the eggs, vanilla, oil and milk. 
Mix well.
Add the sour cream until well blended.
Stir in the boiling water by hand.
Pour 1/4 cup batter into paper lined cupcake tins.
Bake for 10-12 minutes until baked completely.
Remove from tin to a cooling rack.

In a mixer cream the butter for a minute or two. 
Add the powdered sugar and cocoa. 
Continue mixing and add the milk slowly until the frosting holds soft peaks.

Pipe a circle around the outside of each cupcake.
Using a medium-sized cookie scoop, place one scoop of the coconut frosting in the center of each cupcake.

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