German Chocolate Cupcakes Food

GERMAN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
• With an electric mixer on medium-high 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. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the 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.
• To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half 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.

GERMAN CHOCOLATE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups three-fourths full. Combine the pecans, coconut and brown sugar; sprinkle over batter. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

GERMAN CHOCOLATE CUPCAKES

Steps:

• Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
• Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
• In a small bowl stir together flour, baking soda, and salt; set aside.
• In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
• Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
• Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.

BAKER'S GERMAN'S SWEET CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.
• Spoon into 24 paper-lined muffin cups.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
• Frost with Coconut-Pecan Filling and Frosting.

GERMAN CHOCOLATE CUPCAKES

Steps:

• In a medium saucepan, combine the sugar, evaporated milk, butter, and egg.
• Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! or you will end up with scrambled eggs in your frosting!!
• Remove from heat immediately and stir in remaining ingredients.
• Cool to room temperature, then refrigerate while you prepare, bake, and cool cupcakes.
• Preheat oven to 350 F.
• Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
• In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
• Melt the chocolate in the microwave or in a double boiler.
• Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
• Mix in eggs and egg yolks one at a time until just combined.
• Mix in oil, vanilla, and sour cream until just combined.
• Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
• Mix in water until just combined.
• Fill cupcake liners 2/3 full and put in the oven.
• Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
• Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.
• Cut out a cone in the center of each cupcake going almost all of the way to the bottom. Go ahead and eat the removed cones. You won't be needing them!
• Fill the holes with German chocolate frosting using a spoon, scoop, or piping bag. They can mound over the top of the hole just a little bit.
• In the bowl of a stand mixer, beat butter at high speed for three minutes until light and fluffy.
• Mix in cocoa powder.
• Mix in powdered sugar a little bit at a time.
• Mix in vanilla and salt.
• Pipe over filled cupcakes.
• Optionally, decorate with pecans, coconut, and chocolate syrup.

GERMAN CHOCOLATE CUPCAKE

Steps:

• For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• Whisk together the flour, baking soda and salt. In a mixing bowl, cream the sugar and butter until light and fluffy with an electric hand mixer. Add the eggs, one at a time, beating until each is incorporated. Beat in the vanilla. Reduce to a low speed. Add the flour mixture in 3 batches, alternating with buttermilk. Beat in the melted and cooled chocolate. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: In a large mixing bowl, combine the coconut flakes and pecans, and set aside. In a medium saucepan, combine the sugar, butter, vanilla, egg yolks and evaporated milk. Heat the pan over medium-high heat until it begins to boil. Stir constantly. Let the mixture boil for an additional 2 minutes. Remove from the heat and pour over the coconut and chopped pecans mixture. Stir until completely incorporated. Put in the refrigerator for 1 to 1 1/2 hours to cool and thicken.
• For the frosting: In a mixing bowl, cream the butter and cocoa powder with an electric hand mixer on medium-high until light and creamy. Add in the vanilla. Add in the milk. Add 1 cup of the powdered sugar at a time, mixing between each addition. Add more milk as needed until you reach the desired consistency. Add the frosting to a piping bag fitted with a large star tip.
• To assemble, pull out the centers of the cooled cupcake with a cupcake corer. Fill with the coconut pecan filling. Pipe the frosting onto each cupcake. Place a small amount of coconut pecan filling on top for garnish.

GERMAN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F. Line cupcake pan with liners and set aside.
• In bowl of an electric mixer whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a large liquid measuring cup whisk the egg, buttermilk, hot water (or coffee), oil and vanilla.
• Add wet ingredients to the dry ingredients and mix on medium speed for 2 minutes. Scrape the sides of the bowl with a spatula and mix for another 30 seconds.
• Scoop (pour) the batter into the cupcake liners, the batter is very very thin, filling only halfway full, or up to 2/3 full but no more!
• Bake for 13-16 minutes or until a toothpick inserted in the center comes out with moist crumbs. **
• Remove from the oven and allow cupcakes to cool in pan for 10 minutes. Transfer to wire rack to cool completely.
• In a saucepan whisk the cream sugar, egg yolks, and salt. Cook over medium heat, stirring occassionally. Bring to a low simmer and cook until thickened. Remove from heat and add the butter, vanilla, toasted coconut and pecans. Set aside to cool to room temperature.
• With the whisk attachment, whip the butter on medium speed for 4 minutes.
• Reduce speed and slowly add the powdered sugar. Once combined add the vanilla and melted chocolate. Whip at medium-high speed for 1 minute. Add the heavy cream and whip for another 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl and whip for another 30 seconds.
• Place the frosting/mousse in a piping bag.
• Remove the center of the cupcakes with a cupcake corer***. Fill the centers with the chocolate mousse. Spoon a generous amount of coconut pecan frosting overtop of each cupcake. Enjoy!

GERMAN CHOCOLATE CUPCAKES

Steps:

• CHOCOLATE CUPCAKES: -------------------------- Preheat oven to 325*F Line cupcake pans with cupcake liners. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, vanilla, sour cream and eggs. Mix well until mixture is smooth. Fold in finely chopped German chocolate Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. Allow cupcakes to cool completely. Once cupcakes are cooled, make frosting. -------------------------- GERMAN CHOCOLATE FROSTING: -------------------------- In a large sauce pan add evaporated milk, brown sugar, egg yolks, butter and vanilla. Grab a stool and sit yourself down next to your pot. Bring mixture to a boil and stir constantly until mixture thickens. This should be pretty noticeable and take about 10 minutes or so. (Hence the stool). Remove pan from heat and add in coconut and pecans. Stir well and set aside, stirring occasionally to help cool mixture down faster. Once frosting is cooled to room temperature, frost cupcakes. I like to hull out the center of my cupcakes and add a teaspoon inside, but not required. Top with melted German chocolate drizzle if desired.

GERMAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.
• 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.
• Divided the batter between the cupcake pans (I use one rounded 2-1/4 inch ice cream scoop per cupcake). Bake in the middle rack of the oven for 20 to 25 minutes, or until a toothpick come out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• GERMAN CHOCOLATE FROSTING: 12 tablespoons unsalted butter; 1 (12-ounces) 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 banched almonds, toasted; & 1 cup chopped pecans.
• FROSTING DIRECTIONS: 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. 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.

GERMAN CHOCOLATE CAKE

Steps:

• Crack the eggs into a medium size saucepan and whisk to combine. Slowly pour in the evaporated milk, whisking it into the eggs as you pour. Add the brown sugar and salt and whisk to combine.
• Add the butter and set the pan over medium-high heat. Bring the mixture to a boil, stirring constantly. Turn the heat down to medium and continue to cook, stirring constantly, until the filling is slightly thickened, about 6-8 minutes.
• Pour the filling into a bowl and stir in the vanilla and coconut. Let cool to room temperature then cover and refrigerated until completely cool - at least 2 hours, and up to 3 days.
• Put the chocolate chips into a small bowl. Heat the cream in a saucepan or in the microwave until small bubbles start to appear around the edges. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until the chocolate and cream are completely blended. Refrigerate for at least 1 hour and up to 3 days.
• Stir the toasted pecans into the filling.
• Place one layer of Devil's Food Cake onto a serving platter or cake plate. Spread the cake with 1/3 of the coconut pecan filling, spreading the filing to within a half inch of the edges of the cake. Top with a second layer of Devil's Food Cake. Spread the second layer with another third of the coconut pecan filling. Top with the third layer of cake and spread the top with the remaining filling.
• Drizzle the milk chocolate ganache over the top of the cake. If you're using frozen cake layers, let the cake sit out at room temperature for 1-3 hours before serving. The assembled cake can be stored covered in the refrigerator for up to 24 hours. Bring the cake to room temperature before serving.

GERMAN CHOCOLATE CUPCAKES

Steps:

• 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, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third 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. Don't overmix! Fold the batter a few times with a rubber spatula to be 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.
• 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. Off the heat, 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.