I’m going to be boastful for a moment- these cupcakes are the best bit of baking I’ve done since I made gingerbread at Christmas. I promised my friend Milan a batch of cupcakes one Sunday. A few days later I saw a German Chocolate Cake sitting out at our local bakery and I thought, why not combine the two? So I culled a few recipes, picked out the bits I liked, and here’s what I came up with.
The cake recipe is from the Inside-Out German Chocolate Cake recipe on Epicurious. The coconut icing comes from The Cupcake Project, and the satin glaze comes from All Recipes. The only real changes I made were in the procedure, but to make it a bit easier to follow, I’m going to write out the whole recipe as I used it.
For the cake:
- 1 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup whole milk
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 large egg yolk
- 3/4 teaspoon vanilla
- 1/8 teaspoon almond extract
- 3/4 cup boiling-hot water
For the Coconut/ Pecan Icing:
- 1 C sugar
- 1 C evaporated milk
- 1/2 C butter
- 3 eggs, thoroughly beaten
- 1 1/3 cups baker’s coconut
- 1 C chopped Pecans (finely chopped so they can fit through a pastry bag)
- 1 t vanilla extract
For the Chocolate Satin Glaze:
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup (I loath to use corn syrup. Instead, I used some local maple syrup, and it did the job nicely.)
- 1/4 teaspoon vanilla extract
Odds and Ends:
- Pastry bag & icing tip
- Cupcake/ muffin pan
- Paper cupcake liners
Make the cupcakes:
1- Preheat oven to 350°F
2- Put papers in the cupcake tins.
3- Sift together dry ingredients in a large bowl.
4- Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined.
5- Beat egg mixture into flour mixture with a fork until thoroughly mixed.
6- Beat in water until just combined (batter will be thin).
7- Pour batter into cupcake papers, until each paper is about 3/4 full.
8- Bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
9- Put cupcakes on a rack to cool completely.
Make the Coconut/ Pecan frosting:
1- In a medium saucepan, combine the sugar, evaporated milk, butter, and eggs.
2- Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! or you will end up with scrambled eggs in your frosting!!
3- Remove from heat immediately.
4- Stir in remaining ingredients. Cool until the icing is room temperature. Don’t let it get too cold, or it will be impossible to pipe the icing through the pastry bag.
Fill the cupcakes:
1- After the cupcakes have cooled completely, put only the inner icing tip in the pastry bag. This should leave you with a hole the size of a nickel to pipe icing through.
2- Fill the bag with coconut/pecan frosting.
3- Jam the tip of the pastry bag into the cupcake as far as it will go, without breaking the cupcake. Pull tip halfway up (not entirely out of the hole!) and fill the hole with icing. Keep filling until the hole is full. The cupcake shouldn’t break, but if there’s a little cracking along the top of the cake it doesn’t matter, the glaze will cover it up.
(Step 3 is a very satisfying thing)
Chocolate Satin Glaze:
1- In a double boiler over hot, but not boiling water, combine chocolate chips, butter and maple syrup. Stir until chips are melted and mixture is smooth, then add vanilla. I don’t own a double boiler, what I do is fill a pot with water and put a tin pie plate on top of the pot, it works well.
2- Ladle over cupcakes so that the glaze pools neatly within the walls of the paper liners.
Allow glaze to cool before you put cling wrap or anything else over the cupcakes- the glaze will stop being liquid and will turn to a nice thick, fudgey icing once it cools.
Eet Smakelijk! (Eet Smakelijk is Dutch, not German, but German Chocolate Cake apparently isn’t German at all, it is all in keeping with the theme of the post).