Saturday, May 28, 2011

German Chocolate Cupcakes

I have a TON of select cooking magazines that I save but never go back to once I've looked at them (Penzey's ONE, Taste of Home, and Cooking Club) so when a friend ordered German Chocolate Cupcakes instead of heading towards the Internet, I headed for my magazines. I remembered seeing this recipe in Penzey's. If you never heard of Penzey's ONE, it's worth checking out. Good recipes and stories. These turned out perfectly. I ate one for breakfast so am on a bit of a sugar rush right now. I had to test them before giving them to my friend, right??

German Chocolate Cupcakes
(adapted from Penzey's)

Preheat oven to 350.

4 oz bittersweet chocolate (I use Gheridelli - or find Baker's German Choc)
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 tsp vanilla
2 1/2 cups cake flour (or make your own with all purpose and corn starch)
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or 1 cup milk and 2 T lemon juice - let sit 10 minutes)
4 egg whites, stiffly beaten

Melt the chocolate in boiling water and set aside to cool. Cream the butter and sugar until fluffy, then add egg yolks one at a time, scrape down bowl after each addition. Add vanilla and chocolate and mix well. Add dry ingredients alternately with buttermilk, then fold in the beaten egg whites. This made 24 cupcakes and a 5" mini cake. Bake for 15-20 minutes or until a toothpick comes out clean.

Coconut Pecan Frosting

1 Cup evaporated milk (see note below)
1 Cup sugar
3 egg yolks, slightly beaten
1/2 Cup butter
2 Cups flaked coconut
1/2 Cup chopped pecans

Frosting: In a medium saucepan, combine the evaporated milk, sugar, egg yolks and butter. Cook, stirring constantly, over medium heat until thickened, about 10-12 minutes. Don't worry, it will thicken as it cools. Remove from heat; stir in VANILLA, coconut and pecans. Put in the refrigerator to cool.

***NOTE: I made 1 and a half times the recipe (used 5 yolks) because the can of evaporated milk contained 1 1/2 cups and I didn't have any other use for it.

Frost cake. Store leftover cake in the fridge.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
Recipe Swap at Prairie Story
Full Plate Thursday at Miz Helen's Country Cottage


  1. Hi there Sarah,

    I haven't been blogging much about my cooking lately but that hasn't stopped me from reading cooking blogs!

    Because my sister and I have been watching many Cupcake Wars, I really want to bake a dozen or so ASAP. I think I am getting into the trend! And I think the German Chocolate Cupcake recipe will be the one I'll use. Thanks so much for sharing!