German chocolate cupcakes have nothing German according to David Lebovitz, except that in my case, all the ingredients have been bought in Germany since I now live here.
|German chocolate cupcakes|
This recipe is from DL's blog who took it from another source....
I've seen some German chocolate cupcakes here and there over the internet. I think DL's version uses less eggs and is lighter..
If you don't know David Lebovitz, I seriously encourage you to visit his blog or read one of his books, especially "the sweet life in Paris". Here is what sumerizes the man.
The first time I spotted “Sweet life in Paris”, it was in Chapters in Canada, 2009. I thought “this must be another American raving about Paris, which is annoying and I seriously don’t care”. But that is totally wrong. He has a wonderful, funny and sometimes cynical way of telling you his story. He does not paint things in pink. 2 years later, I bought the book, got hooked to his blog and and I have 2 other recipe books: The " Perfect scoop" and "Ready for dessert". The recipes look good although I never tried anything yet. I'm still going back to the "Sweet life in Paris". I've read it 3 times and a still go back and have a good LOUD laugh.
In this German chocolate cupcake's recipe, I have omitted pecans since I didn't have them. I also made 6 cupcakes and a tiny mini-cake with a "Thank you" message dedicated to one of my husband's colleagues. I filled it (as well as the cupcake) with a good German raspberry jam and instead of a syrup, I used a white chocolate sauce (actually a liquid ganache that didn't properly set).
Makes 12 cupcakes, or 6 cupcakes and a mini-cake
Prep: 20 min –baking: 25 min
For the cupcakes
- 60 g bittersweet or semisweet chocolate, chopped
- 1/4 cup (60 ml) boiling water or coffee
- 115 g unsalted butter, at room temperature
- 3/4 cup (150 g) sugar
- 2 large eggs, at room temperature, separated
- ½ teaspoon vanilla extract
- 150 g cake flour (not self-rising)
- 1 tablespoon unsweetened 100% cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (125 ml) buttermilk, or sour cream, or yoghurt, at room temperature
For the German chocolate frosting
- 3/4 cup (180 ml) whole milk
- 1/4 cup (60 g) packed light brown sugar
- 2 large egg yolks
- A pinch of salt
- 30 g butter, salted or unsalted, at room temperature
- 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 (not used)
- 1/2 teaspoon vanilla extract
- My twist: raspberry jam (optional)
- Optional: Additional toasted coconut, for a garnish
Preheat the oven to 180ºC. Line a muffin tin with 12 cupcake liners.
Pour the boiling water or coffee over the chocolate, and stir until melted. Set aside.
In the bowl of a stand mixer, or by hand, beat the butter and sugar until light and fluffy.
Add the egg yolks and mix until thoroughly incorporated. Then mix in the vanilla and the melted chocolate.
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.
|Making the batter|
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.
Scoop the batter in 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.
Transfer the cupcakes on a wire rack completely before frosting.
For the German chocolate frosting
Whisk together the evaporated milk, brown sugar, egg yolks, and salt in a medium saucepan.
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.
|Adding the chocolate to the custard (can you see anything?)|
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.)
|Scooping out, filling with jam and putting back the cupcake hats|
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.
I'll be making another batch this week because they're so addictive. I suspect that can freeze well without the frosting..
To finish, here is another picture set from Neustadt..
I can't stop enjoying the flowers in this sweet place..