Abstract (Summary)
GERMAN CHOCOLATE CUPCAKES Makes 14 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 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, such as Pernigotti 1½ teaspoons baking soda ½ teaspoon kosher salt 1 Preheat the oven to 350 degrees. GERMAN CHOCOLATE FROSTING For 14 cupcakes 12 tablespoons (1½ sticks) unsalted butter 1 12-ounce can evaporated milk 1¼ cups sugar 5 extra-large egg yolks, lightly beaten 1 teaspoon pure almond extract 1 teaspoon pure vanilla extract ½ teaspoon kosher salt 2 cups sweetened flaked coconut 1 cup sliced blanched almonds, toasted 1 cup chopped pecans 1 Melt the butter in a large saucepan over medium heat.
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One of those tastes everyone 1remembers from childhood -- Ina's take on a classic dessert.
Photographs by JAMES BAIGRIE
It's my husband's birthday this month, and he always talks about the delicious German chocolate cake his mother used to make. Do you have a recipe that I could surprise him with?
J.E., ATLANTA, GA
INA SAYS:
"Oh, when German chocolate cake is good, it's really good! But it's important to strike the right balance between the rich, moist chocolate cake and the frosting, filled with crunchy coconut, almonds, and pecans. You want it to be sweet but not overpoweringly sweet. How about shaking things up and making him German chocolate cupcakes instead? No matter what his mother's cake used to taste like, he won't be disappointed with these."
GERMAN CHOCOLATE CUPCAKES
Makes 14 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 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, such as Pernigotti
1½ teaspoons baking soda
½ teaspoon kosher salt
1 Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.
2 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.
3 Divide the batter between the cupcake pans (I use one rounded 2¼-inch ice cream scoop per cupcake). Bake on the middle rack of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
GERMAN CHOCOLATE FROSTING
For 14 cupcakes
12 tablespoons (1½ sticks) unsalted butter
1 12-ounce can evaporated milk
1¼ cups sugar
5 extra-large egg yolks, lightly beaten
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
2 cups sweetened flaked coconut
1 cup sliced blanched almonds, toasted
1 cup chopped pecans
1 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.
2 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.
