German Chocolate Cupcakes

Name: German Chocolate Cupcakes
Prep time: 60 min
Total time: 100 min
Yield: 14 - 15 cupcakes
Ingredients: 12 tablespoons (1u00bd sticks) unsalted butter, at room temperature; u2154 cup granulated sugar; u2154 cup light brown sugar, lightly packed; 2 extra-large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup buttermilk, shaken, at room temperature; u00bd cup sour cream, at room temperature; 2 tablespoons freshly brewed coffee; 1u00be cups all-purpose flour; 1 cup unsweetened cocoa powder; 1u00bd teaspoons baking soda; u00bd teaspoon kosher salt; 12 tablespoons (1u00bd sticks) unsalted butter; 1 (12-ounce) can evaporated milk; 1u00bc cups light brown sugar, lightly packed; 4 extra-large egg yolks; 1 teaspoon pure vanilla extract; u00bd teaspoon pure almond extract; 2 cups sweetened flaked coconut; 1 cup blanched sliced almonds, toasted; 1 cup chopped pecans; u00bc teaspoon kosher salt

By Leslie Blythe Chocolate, Dessert Baking

May 12, 2016

Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Samuel German developed a type of dark baking chocolate for the American Baker's Chocolate Company. The brand name of the product, Baker's German's Sweet Chocolate, was named in honor of him. German's chocolate cake, is a layered chocolate cake from the US filled and topped with a coconut-pecan frosting. This version uses cocoa powder and is made into cupcakes.

Prep: 1 hr
Cook: 40 mins
Yields: 14 - 15 cupcakes

Ingredients

12 tablespoons (1½ sticks) unsalted butter, at room temperature

⅔ cup granulated sugar

⅔ cup light brown sugar, lightly packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

½ cup sour cream, at room temperature

2 tablespoons freshly brewed coffee

1¾ cups all-purpose flour

1 cup unsweetened cocoa powder

1½ teaspoons baking soda

½ teaspoon kosher salt

Coconut Frosting

12 tablespoons (1½ sticks) unsalted butter

1 (12-ounce) can evaporated milk

1¼ cups light brown sugar, lightly packed

4 extra-large egg yolks

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

2 cups sweetened flaked coconut

1 cup blanched sliced almonds, toasted

1 cup chopped pecans

¼ teaspoon kosher salt

Directions

1Preheat the oven to 350° F. Line cupcake pans with 14 or 15 paper liners.

2In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. 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 a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.

3Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Coconut Frosting

1Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

Recipe from 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers

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