Saturday, March 26, 2011

german chocolate cupcakes

Who makes German chocolate cake or cupcakes??? Anyone??? I searched the internet trying to find a food or baker blogger that had a good read on this old fashion cake recipe. I found a couple, but their postings weren't convincing enough. So I looked to Martha Stewart and her book devoted entirely to Cupcakes and found what I was looking for. This is my first attempt EVER making German chocolate anything but I'm bringing someone a surprise tomorrow and it's their favorite. 

German Chocolate Cupcakes
courtesy of Martha Stewart from her book titled Cupcakes
makes 24 cupcakes

3/4 cup (1 1/2 sticks) unsalted butter @ room temp, plus more for tins
2 cups cake flour (not self-rising), sifted, plus more for tins
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs @ room temp
1 1/2 teaspoons vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting

Preheat oven to 350˚. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. ***I didn't do this, but I lined my tins with cupcake paper cups*** Whisk together cake flour, baking soda and salt.

With an electric mixer on medium speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.

Divide batter evenly among prepared cups, filling each three-quarters full. ***I used a scoop, 2-inch diameter or 2 ounces*** Bake, rotating tins halfway through, until cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. ***If you decided to bake in paper cups, remove from tins and cool completely*** Run a small offset spatula or knife around edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

***I did not do this next step*** To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately. ***Of course I didn't follow the directions to a tee, mainly because I am going to transport these babies and want to pass them out easily*** 

1 comment:

  1. Delish!!! Thanks so much for sharing with us! It has been our pleasure meeting you and hangin' out and we'll definitly spread the good word about you :) See you soon.
    Sue & Fernando