Thursday, February 21, 2008

Birthday Cupcakes at their best...

I promised Jen I would make her German chocolate cupcakes and by God...I did it! Ha! She gets off work really late because she works at an afterhours pediatric clinic. I knew she was a little bummed about not being with her family and friend from BR so I was doing my best to make her day exciting! Anyway...I waited till she got home and then we baked them together.

The German Chocolate Cupcake adventure....

I got rave reviews from all ends and I really surprised myself. My boss ate 4 while we were at work and Jenny said her co-workers were all over them. Yay!

Anyway, I used this recipe...and don't worry if you "forgot" the evaporated milk like I did, you can use half and turned out just as well!

German Chocolate Cake w/Coconut Pecan Filling
(*Recipe from Cooking Illustrated)

Cake (for 2 - 9" rounds):
4oz semisweet chocolate chopped fine
1/4c Dutch-processed cocoa, sifted
1/2c boiling water
2c (10oz) unbleached AP flour
3/4tsp baking soda
12T (1 1/2 sticks) unsalted butter, softened
1c (7oz) granulated sugar
2/3c (4 3/4oz)packed light brown sugar
3/4tsp table salt4 large eggs, room temperature
1tsp vanilla extract
3/4c sour cream, room temperature

4 large egg yolks
1 can (12oz) evaporated milk
1 cup (7oz) granulated sugar
1/4 c (1 3/4oz) packed lt. brown sugar
6T (3/4 stick) unsalted butter, cut into6 pieces
1/8tsp table salt
2tsp vanilla extract
2 1/3c sweetened shredded coconut
1 1/2c finely chopped pecans, toasted (350 degrees for about 8 mins)

For the filling: Whisk yolks in med. saucepan, gradually whisk in evap. milk. Add sugars, butter & salt. Cook over med. high heat whisking constantly until boiling, frothy and slightly thickened. Transfer to a bowl, whisk in vanilla. Stir in coconut. Cool until just warm then cover with plastic wrap and refridgerate until cold, at least 2hrs but up to 3 days. Pecans are stirred in just before cake assembly so they do not get soggy.

FOR THE CAKE: Preheat oven to 350*. Grease & flour 2 - 9" round pans. combine chocolate & cocoa in sm. bowl. Add boiling water and let stand 2 mins. whisk until smooth and let cool to room temp. Sift flour & baking soda into med. bowl. Beat butter, sugars & salt until light & fluffy (about 4mins). Scraping down bowl 1/2 way through. Beat in eggs one at a time combining well after each. Beat in vanilla, then beat on high 45sec until light and fluffy. With beater running add in chocolate, beat 30 more sec. Batter may appear broken. On low speed add dry ingredients in 3 additions, alternating with the sour cream, beating until barely combined. After final addition of flour stir with spatula. Batter will be thick.

Bake about 30mins until tookpick inserted near center comes out clean. Cool in pans 10mins on wire rack. Turn out of pans and cool completely before filling!

I recommend this recipce hands down!

1 comment:

CB said...

Your cupcake has been chosen for ATC’s Weekly Cupcake Collection! Click the link to see more. Looking forward to your next cupcake creation!