Post by JJ Judkins on Mar 31, 2012 0:48:40 GMT -6
German Chocolate Cupcakes
Makes 12
Adapted from Luscious Coconut Desserts (Chronicle) by Lori Longbotham
Everyone loved these cupcakes who I handed them off to in Paris. Unlike
sky-high American cakes, when I baked these, mine were more restrained in the
height department, a bit sophisticated, with the sweetness kept in check. Hence
their popularity.
Lori advises not to use a high-percentage, fancy chocolate; so find one that
has less than 60% cocoa solids. (Nowadays most packages give that information.)
Also note that she uses natural cocoa. Since it’s a relatively small amount, I
would imagine that you could give it a try with Dutch-process cocoa powder,
although the natural cocoa gives it a slightly devilish red color.
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.
Makes 12
Adapted from Luscious Coconut Desserts (Chronicle) by Lori Longbotham
Everyone loved these cupcakes who I handed them off to in Paris. Unlike
sky-high American cakes, when I baked these, mine were more restrained in the
height department, a bit sophisticated, with the sweetness kept in check. Hence
their popularity.
Lori advises not to use a high-percentage, fancy chocolate; so find one that
has less than 60% cocoa solids. (Nowadays most packages give that information.)
Also note that she uses natural cocoa. Since it’s a relatively small amount, I
would imagine that you could give it a try with Dutch-process cocoa powder,
although the natural cocoa gives it a slightly devilish red color.
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.