Tuesday, July 24, 2012

Lesson #153: German Chocolate Cupcakes

A little over a week ago I made these multiple component cupcakes for my grandpa's birthday. As long as I can remember, German Chocolate cake is one of his favorite desserts. I was excited to make these because I have never made German Chocolate cake from scratch before. Sure, I have opened up a cake mix box and canned frosting, but I wanted to see if I could make it completely homemade. I believe the last time I tried was about 10 years ago as an entry for the county fair. If I remember correctly, my recipe did not work out well and I ended up scraping the project and using a boxed cake mix........

Well, this time I was successful! The cake was extra light and fluffy due to whipping egg white and folding them into the batter. BTW, this makes the raw cake batter INCREDIBLY silky and makes you want to eat spoonfuls of it! I guess that's the benefit of cooking by yourself, you can do things like this with absolutely no shame. :)

The filling is a cooked custard with toasted pecans and coconut. Piped along the side is a dark chocolate ganache. It was around 95 degrees the day I made these, so they started to get a little soft from the heat. I ended up placing some cupcakes in 1/2 pint jam jars (the same jars I used for these desserts). It worked perfectly!

LESSON LEARNED: I froze some of these cupcakes (assembled with frosting) after I made these so the filling/frosting wouldn't melt. They were just as good to eat when I pulled them out of the freezer.

Recipe for German Chocolate Cupcakes

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