Last week I shared with you about the Fall Bridal shower I had the joy of hosting. However, I left you hanging about the most important component of the day – DESSERT! I had asked the bride-to-be what her favorite cake was and learned that she loves German Chocolate. I set out looking for what looked like the best Cupcake recipe.
I found it via Pinterest – it is Ina Garten’s recipe – always a winner in my book! These were the most moist little cakes – even before the decadent icing was added! The buttermilk and sour cream do the trick! Even if you don’t love German chocolate icing, you need this chocolate cake recipe! But if you’re a German Cake lover, too, I bet you’ll love them as much as we did!!
The recipe says it Makes 14 cupcakes – I got more like 21!
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk at room temperature
1/2 cup sour cream at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1. Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.
3. Divide the batter between the cupcake pans (I use one rounded 2 1/4-inch ice cream scoop per cupcake). Bake on the middle rack of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
GERMAN CHOCOLATE FROSTING
For 14 cupcakes
12 tablespoons (1 1/2 sticks) unsalted butter
1 12-ounce can evaporated milk
1 1/4 cups sugar
5 extra-large egg yolks, lightly beaten
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups sweetened flaked coconut
1 cup sliced blanched almonds, toasted
1 cup chopped pecans
1. Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract, and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don’t allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk. **My personal note on this would be to cook it a little longer than five minutes, or at least be sure you can refrigerate it overnight so it has time to get nice and thick! My icing did drip a little, but it was spreadable the next morning and delicious!
2. Off the heat, add the coconut, almonds, and pecans and allow to cool about 1 hour. Frost the cupcakes with a dinner knife or metal spatula
Whatever your need for cake is in the near future, these little chocolate cupcakes will make your guests smile! I plan on making these again this week for a whole different celebration and a new icing! I’ll share in an upcoming post!
With love from my country kitchen,