Ask any baker what a pet peeve is for them and they will say wasted ingredients! I attempted to make a recipe from a (will remain nameless) website for a German Chocolate Cupcake order and for some stink’n reason it flopped! I reviewed the recipe over and over to see what I did wrong and I’m left stumped. Ohhhh, the butter, the sugar, THE CHOCOLATE! All in the garbage. My desperate boys ate a couple of these failed cupcakes before I sent them to the land of cupcake misfits.
Did you know that German chocolate cake isn’t even “German” anyways?! So, it starts out as a liar. This cake is completely American. It owes its name to an American chocolate maker named Sam German. So, Sam’s last name became used in honor of this cake, and rightly so he is the creater of this AMERICAN cake. Gosh, I wonder what dessert would be named after me??? It would defiantly be a cookie, oh wait maybe a pie, or cake. At this rate I should just open up my own pastry/bakery shop and name it “Tahny’s Desserts!”
One big question I have to know from all you German chocolate cake lovers out there. Is it the cake you’re in love with? Or be honest, is it the frosting? My answer: FROSTING! Eat it by the spoonful, delish!
After my first failed attempt I tried again (because I had to) and it turned out good! Whew! I used Scharffen Berger chocolate in this batch. These had to turn out or my neighborhood would have to cover their ears from hearing my scream of “Noooooooooooooo!”
Well, no screaming needed. These turned out pretty darn good I must say! I actually added cheesecake in the middle as if they needed more of a fat content to them.
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 sticks unsalted butter, softened
1 1/4 cup packed light brown sugar
1/2 cup granulated sugar
4 eggs, at room temperature for 30 minutes
1/3 cup semisweet chocolate, melted and cooled
2 teaspoons pure vanilla extract
1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You’ll know it’s done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
1 cup Philadelphia Ready to Eat Cheesecake Filling
Once cupcakes are cooled completely, remove about the size of a quarter amount of cake from the top and fill with a heaping teaspoon full of cheesecake filling. Replace the removed cake back on top of the cheesecake filling.
3 egg yolks
12 ounces evaporated milk
1 1/4 cups packed dark brown sugar
1 1/4 sticks unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
2 cups packed sweetened flaked coconut, toasted (if desired)
1 3/4 cups toasted pecans, chopped
Cook’s Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.
For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop. Drizzle with a chocolate ganache or glaze.
*Recipe adapted from Food network
*Side note: With the extra chocolate ganache I whipped it into a rich chocolate mousse for my layered chocolate cake.
Here’s what it looked like…