I haven’t been very present lately, but there’s a good reason. I have been working behind the scenes trying to create a new look for the site, establishing a format, taking a photography course, researching, organizing and cooking. Of course, while I’ve been doing that I’ve forgotten the most important part of blogging.
Uh duh, blogging.
Yep, posting actual content. Kinda important.
Even though the site is still under construction, I need to keep posting and one day you’ll pop over here and it will be all new and shiny and pretty and we’ll all smile and do a happy dance.
So, one of the girls at the office was having a birthday and she had mentioned that German Chocolate cake was her absolute favorite.
I personally, had never had it before. Something about everything being brown turned me off I guess. Cakes are supposed to be pretty and colorful. Not brown and sticky and chunky.
Well, I took it as a challenge and since Ina is awesome at everything and has never let me down in the past, I chose her recipe as my initial venture into the world of German Chocolate.
Um, yeh. Brown, gooey, sticky, chunky, deeply chocolately and decadent DEE-LICIOUS! I’m a fan.
The true test was the birthday girl, since it’s her fave, she really knows the good from the bad when it comes to this cake.
“This is the best frosting I have ever had!” and “Oh my God!” (said with mouth full and cheeks packed) really said it all.
German Chocolate Cupcakes
12 tablespoons (1½ 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, shaken, at room temperature
½ cup sour cream, at room temperature
2 tablespoons freshly brewed coffee
1¾ cups all-purpose flour
1 cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon kosher salt
Coconut Frosting (recipe follows)
For the Coconut Frosting
12 tablespoons (1½ sticks) unsalted butter
1 (12-ounce) can evaporated milk
1¼ cups light brown sugar, lightly packed
4 extra-large egg yolks
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
2 cups sweetened flaked coconut
1 cup blanched sliced almonds, toasted
1 cup chopped pecans
¼ teaspoon kosher salt
- Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, 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.
- With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Be careful not to overmix! Fold the batter a few times with a rubber spatula to make sure it’s mixed.
- Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
For the Coconut Frosting
Melt the butter in a large saucepan over medium heat.Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Take off the heat and stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula. This makes a lot of frosting, so pile it high!
Recipe as written from The Barefoot Contessa