My take on a German chocolate cake! The hubby suggested doing a German chocolate cupcake a while ago and I loved the idea, I do love chocolate! These little cakes are super delicious and perfect for any occasion and the chocolate lovers. My super moist chocolate cake topped with my classic chocolate buttercream frost and German chocolate frost. I had to share the recipe with all of you. It's super easy and oh so tasty!
Chocolate Cupcakes (makes 12 - 15):
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (I like to use Ghirardelli 100% unsweetened cocoa powder)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon store-bought espresso powder
- 1/2 cup whole milk (you may also use buttermilk)
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup boiling water
Instructions:
Preheat oven to 325º F. Place 12 cupcake liners in muffin pan and lightly spray with cooking spray.
Whisk together your dry ingredients. In a large bowl add the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Whisk until mixture is well combined.
Now add your wet ingredients. Add the milk, vegetable oil, egg, and vanilla extract to flour mixture, again mix until well combined. Carefully (don't burn yourself queen!) add boiling water to cupcake batter. Again, mix until well combined and your batter is smooth (batter will be thin and is supposed to be, girl don't worry, you didn't fuck it up).
Now it's time to bake! Evenly distribute your cupcake batter. Each cupcake liner should be 1/2 full. Place your tray in the oven and bake for 20 minutes. I check on these cakes at 19 minutes with a toothpick poked into the center of a cupcake, if the toothpick comes out clean the cakes are done. Remove from oven, let sit 5 minutes, turn your pan over, pop out the cupcakes, and let them cool completely on a wire rack.
Coconut Pecan Topping:
- 1/2 cup Carnation's Condensed Milk (regular fat)
- 2 large egg yolks
- 1/2 cup packed light-brown sugar
- 1/4 cup salted butter (cut into pieces)
- 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions:
In a medium saucepan combine condensed milk, egg yolks, brown sugar and butter.
Cook mixture over medium heat, stirring constantly, until thickened (10-15 minutes, do not boil).
Remove from heat, stir in vanilla, then mix in shredded coconut and chopped pecans, allow your coconut pecan topping to co0l to room temperature.
Chocolate Buttercream Frosting:
- 1 cup Butter (salted sweet cream butter), softened
- 4 cups Powdered Sugar
- 3/4 cup of Unsweetened Cocoa Powder
- 2 teaspoons Vanilla Extract
- 2-3 tablespoons of milk
Instructions:
In mixer, add the butter and the vanilla. Cream together on low speed until well combined.
In separate bowl, whisk together cocoa powder and powdered sugar until well combined.
Add chocolate powdered sugar mixture a little at a time, continue mixing on medium speed until creamy.
Add in the milk tablespoon at a time until, you get the consistency that you like (I use 3 tablespoons of milk).
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