This is Ina Garten's recipe for German chocolate cupcakes . As usually cupcakes were divine. Spongy, chocolate cake with lovely rich custard frosting packed with coconut, almonds and pecans. I truly recommend it to everybody.
Ingredients for 24 cupcakes:
- 170g butter
- 150g sugar
- 120g brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 250 ml buttermilk
- 125 ml sour cream
- 2 tbsp freshly brewed coffee
- 295g flour
- 41g coca powder (should be twice that much but I haven't got more in the cupboard)
- 1 1/2 tsp soda
- 1/2 tsp salt
Preheat the oven to 200C. Line muffin tin with paper cases.
Place the flour, cocoa powder, soda and salt in a bowl and whisk them together. In a separate bowl whisk the buttermilk, sour cream and coffee.
Butter, sugar and brown sugar beat in an electric mixer until fluffy for about 5 minutes. Add one egg at a time. When egg are well incorporated add the vanilla extract. Then beating continuously add alternately the flour and buttermilk mixture in three additions.
Spoon the batter into prepared paper cases, 2/3 full. Bake in preheated oven for 15 - 20 minutes.
Transfer baked cupcakes into a wire rack to cool down. In a meantime prepare the frosting.
Frosting ingredients:
- 170g butter
- 410g evaporated milk
- 230 g brown sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp almond essence
- 135g dessicated coconut
- 100g almond flakes
- 50g chopped pecans
- 1/4 tsp salt
Melt the butter in a sauce pan. Stir in the milk, brown sugar and egg yolks. Heat this mixture up stirring continuously. Cook for 15 minutes until thickens. Set aside from the heat and add the vanilla extract and almond essence. Then stir in the coconut, almond, pecans and salt. Set aside for an hour to cool the mixture down.
Spread the mixture over each cupcake top.
Enjoy !
