Sunday, September 19, 2010

Iggy's German Chocolate Cupcakes

1 3/4 cups flour
1 cup natural cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/2 sticks unsalted butter
2/3 cup sugar
2/3 cup light brown sugar, packed
2 eggs, room temperature
2 teaspoon vanilla
1 cup buttermilk, room temperature
1/2 cup sour cream, room temperature
2 T freshly brewed coffee, cooled

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Ingredients for the German chocolate frosting:
1 1/2 sticks unsalted butter
1 (12 ounce) can evaporated milk
1 1/4 cup sugar
5 egg yolks, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon coarse salt
2 cups sweetened flaked coconut
1 cup blanched, sliced almonds, toasted
1 cup chopped pecans

Preparing the cupcakes:
Preheat oven to 350 degrees F. Line cupcake pans with 15 liners.

Sift together the flour, cocoa powder, baking soda and salt. Set aside.

With the paddle attachment, cream the butter and the sugars on med-high speed for about 5 minutes, until light and fluffy. Lower the speed to medium and add in the eggs one at a time, scraping the bowl as needed. Beat in the vanilla.

In a separate bowl, whisk together the buttermilk, sour cream and coffee. On low speed, add the buttermilk mixture alternately with the flour mixture, beginning with the buttermilk and ending with the flour. Mix only until blended. Fold the batter with a rubber spatula to be sure the batter from the bottom is incorporated and blended.

Divide the batter into the cupcake tins. (Remember to test may get only 14 of those cupcakes after all.) Bake on the middle rack for 20-25 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then remove and cool completely before frosting.

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Preparing the frosting:
Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, extracts and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat to low, stir and simmer 5 minutes until thickened. Mixture should coat the back of the spoon.

Strain the mixture using a fine sieve into a heatproof bowl. Stir in the coconut, pecans and almonds. Allow to cool at least one hour before using. Frost cupcakes with an off set spatula or butter knife.


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