GERMAN CHOCOLATE CUPCAKES
Another great recipe from House Beautiful. The Buttermilk, sour cream and freshly brewed coffee in the batter will ensure that the cupcakes are really moist.
Provided by triciaputvin
Categories Dessert
Time 55m
Yield 14 cupcakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa powder, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divided the batter between the cupcake pans (I use one rounded 2-1/4 inch ice cream scoop per cupcake). Bake in the middle rack of the oven for 20 to 25 minutes, or until a toothpick come out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- GERMAN CHOCOLATE FROSTING: 12 tablespoons unsalted butter; 1 (12-ounces) can evaporated milk; 1-1/4 cups sugar; 5 extra large egg yolks(lightly beaten); 1 teaspoon pure almond extract; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt; 2 cups sweetened flaked coconut; 1 cup sliced banched almonds, toasted; & 1 cup chopped pecans.
- FROSTING DIRECTIONS: Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don't allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk. Off the heat, add the coconut, almonds and pecans and allow to cool about 1 hour. Frost the cupcakes with a dinner knife or metal spatula.
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Maju Dsjs
[email protected]I will definitely be making these cupcakes again and again.
Md jeyolok
[email protected]These cupcakes are the perfect treat for any occasion.
Pelumi ajayi
[email protected]I had some trouble finding all of the ingredients, but the cupcakes were worth the effort.
Laxmi Khhatri
[email protected]The frosting was a bit too sweet, but the cupcakes themselves were moist and flavorful.
John Dough
[email protected]These cupcakes were a bit too dense for my liking, but they were still good.
Emiliano Rivera
[email protected]I had some trouble finding all of the ingredients, but the cupcakes were worth the effort.
Cold Flower
[email protected]The frosting was a bit runny, but the cupcakes themselves were moist and flavorful.
Sirajul islam Shaon
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Murtaza Arman
[email protected]I've never made German chocolate cupcakes before, but this recipe was easy to follow and the results were delicious.
Bryan Kane
[email protected]The frosting is so rich and creamy, and the coconut-pecan filling is the perfect complement.
Scholarstica Mtika
[email protected]These cupcakes were perfect! I will definitely be making them again.
Loni Frankson
[email protected]I had some trouble finding all of the ingredients, but the cupcakes were worth the effort.
Kabanda Suarez
[email protected]The frosting was a bit too sweet, but the cupcakes themselves were moist and flavorful.
raju kandel
[email protected]These cupcakes were a bit too dense for my liking, but they were still good.
Josh Gott
[email protected]I had some trouble finding all of the ingredients, but the cupcakes were worth the effort.
Goegina Asamoah
[email protected]The frosting was a bit runny, but the cupcakes themselves were moist and flavorful.
Asad Nahra
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Megan Cooke
[email protected]I've never made German chocolate cupcakes before, but this recipe was easy to follow and the results were delicious.
Archie Newsham
[email protected]The frosting is so rich and creamy, and the coconut-pecan filling is the perfect complement.
Agunbiade Segun temitope
[email protected]These cupcakes were a hit! I made them for a party and everyone loved them.