A few weeks ago David Lebovitz posted about German Chocolate Cupcakes, and I thought I died and went to heaven. I love German Chocolate Cake but since someone, who will remain nameless cough MIKE cough, doesn’t like the texture of coconut I never get to make it or eat it anymore.
Seven years, I tell you.
Without German Chocolate Cake, what kind of life is that.
More than likely a healthy one :)
I know it has been seven years because that was the last time I made my college roommate, Mandi, a birthday cake. That would have been the first and the last time that I made a German Chocolate Cake, which turned out fantastic by the way.
I saw these cupcakes and knew that God had intervened…well at least David did :) It took me a few weeks to finally make them because I sure as hell can’t eat 12 cupcakes, and one of Mike’s co-workers asked if I could make a coconut cupcake or cake for another co-workers birthday. My first question to Mike was when and then what kind of coconut cupcake. Does she want Vanilla Cake with Coconut frosting, Coconut Cake and frosting, or possibly a GERMAN CHOCOLATE CUPCAKE.
Answer: German Chocolate cupcakes.
I got down to business on Tuesdays because it happened to be my day off this week. For the chocolate in the cupcake it is suggested to use a chocolate with less than 60% cocoa, so I just went and picked up some German’s Sweet Chocolate. I also used sweetened coconut because I had just purchased some for the Toasted Coconut Custard Tart, and I had leftovers. The cupcakes came together without a hitch, and I had some leftover batter so I baked some cupcakes up for myself. There was no way I was going to sit this one out and not take a taste.
I was trying to figure out how to decorate these because sometimes, and I am completely sorry for saying this….but sometimes, german chocolate icing looks like I crapped on a cupcake and gave it to you. Granted, I would NEVER do that to anyone. So these yummy delights were rolled in more sweetened coconut to cover up the yummy weird looking icing :) Hence, dirty snowballs.
So without further ado. I give you the recipe that David adapted from Lori Longbotham book Luscious Coconut Desserts. Get ready for some fantastic cupcake eating because nothing can beat the glory that is the German Chocolate Cupcake.
For the cupcakes
2 ounces (60 g) bittersweet or semisweet chocolate, chopped
1/4 cup (60 ml) boiling water or coffee
8 tablespoons (4 ounces, 115 g) unsalted butter, at room temperature
3/4 cup (150 g) sugar
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1 cup plus 1 tablespoon (150 g) cake flour (not self-rising)
1 tablespoon unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (125 ml) buttermilk (see Note), at room temperature
1. Preheat the open to 350ºF (180ºC). Line a muffin tin with 12 cupcake liners.
2. Pour the boiling water or coffee over the chocolate, and stir until melted. Set aside.
3. In the bowl of a stand mixer, or by hand, beat the butter and sugar until light and fluffy.
4. Add the egg yolks and mix until thoroughly incorporated. Then mix in the vanilla and the melted chocolate.
5. Whisk together the cake flour, cocoa powder, baking soda, and salt. Stir in half of the dry ingredients, then add the buttermilk or sour cream, then the remaining dry ingredients, mixing just until blended.
6. In a clean, dry bowl, whip the two egg whites until stiff, then fold one-third of them in to the chocolate batter, then the rest. Fold just into there are no streaks of white remaining, but don’t overfold.
7. Divide the batter between the muffin cups and bake for about 25 minutes, until the batter feels just set in the center. Remove from the oven, then let cool for a few minutes.
Once cool enough to handle, remove the cupcakes from the muffin tin and let cool on a wire rack completely before frosting.
For the German chocolate frosting
3/4 cup (180 ml) evaporated milk (whole milk)
1/4 cup (60 g) packed light brown sugar
2 large egg yolks
pinch of salt
2 tablespoons (30 g) butter, salted or unsalted, at room temperature
2 ounces (55 g) bittersweet or semisweet chocolate, chopped
1 1/2 cups (110 g) sweetened or unsweetened coconut flakes, lightly toasted
1 cup (125 g) chopped, toasted pecans
1/2 teaspoon vanilla extract
Optional: Additional toasted coconut, for a garnish
1. Whisk together the evaporated milk, brown sugar, egg yolks, and salt in a medium saucepan.
2. Add the butter, then cook the mixture, stirring constantly with a heatproof spatula over medium heat, like a custard, until the mixture begins to thicken and coats the spatula. Do not let boil.
3. Remove from heat and immediately whisk in the chocolate, stirring gently until melted. Then stir in the coconut, pecans, and vanilla. (If using unsweetened coconut, you can add an additional teaspoon of brown sugar if it’s not sweet enough, to your taste.)
4. Let cool to room temperature, then use the frosting to ice the cupcakes, topping the cupcakes with a bit of toasted coconut as a garnish after you ice them, if you wish.
Note: For those of you who can’t get buttermilk, you can use a similar quantity of whole milk plain yogurt or sour cream, Or mix 1 1/2 teaspoons of vinegar or lemon juice with 1/2 cup (125 ml) whole milk and let it sit 10 minutes.