Email to Cat      

Cupcakes: German Chocolate Cupcakes

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"German chocolate cake is one of my favorite desserts, but it's such a big cake and somewhat messy to serve. Here's a great solution: Make German chocolate cupcakes instead. They're easier to eat and help with portion control, but the flavor and moistness are right there down to the last crumb. One note: Using hot tap water in the batter is essential."

List of Ingredients

Cupcakes:
â—¦ 1 ½ cups all-purpose flour
â—¦ ¼ cup unsweetened cocoa powder (not Dutch process)
â—¦ 1 ¼ teaspoons baking soda
â—¦ ½ teaspoon salt
â—¦ â…“ cup vegetable oil
â—¦ ¾ cup granulated sugar
â—¦ ¼ cup packed light brown sugar
â—¦ 2 large eggs, at room temperature
â—¦ 1 ½ teaspoons pure vanilla extract
â—¦ â…” cup sour cream
â—¦ â…” cup hot tap water

Frosting:
â—¦ 1 14-ounce can sweetened condensed milk
â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ 2 large egg yolks
â—¦ 7 ounces (heaping ¾ cup) semisweet chocolate chips
â—¦ 1 cup toasted and chopped pecans
â—¦ 1 ½ cups shredded sweetened coconut
â—¦ 2 teaspoons pure vanilla extract


Recipe

Preheat the oven to 350° F. Line a standard 12-cup muffin pan with paper muffin cups.

To make the cupcakes, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Combine the oil, granulated sugar, brown sugar, eggs, vanilla, and sour cream in a medium bowl and mix until all ingredients are combined. Add the dry ingredients to the wet ingredients and mix well. Add the hot tap water and mix until all the ingredients are fully incorporated.

Divide the batter among the muffin cups, filling each cup to the top. Bake, rotating the pan halfway through, for 25 to 30 minutes, until a tester inserted into the center of a cupcake comes out clean. Transfer the muffin pan to a wire rack and cool for 10 minutes. Turn the cupcakes out onto the wire rack and allow them to cool completely.

To make the frosting, combine the condensed milk, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring frequently, 6 to 7 minutes. Add the chocolate chips and stir until completely melted. Remove the saucepan from the heat. Stir in the pecans, coconut, and vanilla. Let the mixture cool for 30 to 40 minutes.

Spread the frosting on the cupcakes and serve.
Cupcakes can be stored in an airtight container for up to 3 days.

Makes 12 cupcakes