May 192010

I am so late on this cupcake. Last Sunday it was Mother’s day so I wasn’t spending the day in the kitchen. I figured I’d do it Monday. Well Monday rolls around and it’s dark and rainy and I thought “well, my dad is coming tomorrow and my dad loves German chocolate cake so I’ll make them Tuesday”. Only Monday night my son got sick. He spent the evening moaning and whining and then the night in our bed tossing and turning. I got no sleep and wasn’t in the mood to bake on Tuesday. Wednesday day I can’t remember why I didn’t bake but Wednesday night my son came down with the worst case of croup he has ever had and he gets it often. Once again he spent the night in our bed, this time gasping for air. Thursday we were at the doctors, my son got steroids and I was a zombie. By that point I had given up on getting cupcakes made for the week and settled on making them the next week. Which I did, but obviously I didn’t get the recipe up on here. It’s been a total fail around here lately.

Like I said my dad loves German chocolate cake. He used to request it every year for his birthday (he now requests deep dark chocolate cake) I must have watched my mom make this cake upwards of 10 times but have never made it myself. I had NO idea it needed buttermilk. I’m so glad I had my container of the powdered stuff.

Instead of melting butter and chocolate together you melt the chocolate in some water. This makes it very liquidy. I knew this, yet still just dumped in it the butter and sugar mixture with the beaters going at medium speed. FYI, DON’T do that. I had chocolate splattered all over my table, the beaters and all over the bowl.

I’ll admit – after a week of cupcake baking fail I was really hoping for an easy week. I had no idea I needed to beat egg whites and then fold them in. I don’t know why but folding in egg whites causes me stress. I’m always convinced the egg whites are going to fall and the whole thing is going to come out badly. Luckily these came out just fine, although they were fairly light and hard to get out of the cupcake tins without feeling like I was going to crush them.

I had no pictures of the frosting being made. I forgot I couldn’t find chopped pecans at my store, just shelled pecans. And I remembered that mid frosting making when I was supposed to be stirring constantly. I had my husband come in and stir while I starting chopping and measuring. Although at first the frosting seems a bit hard or time consuming the results are amazing. I’ve always loved this frosting, the best part of German chocolate cake in my opinion. And you can find the recipes on any box of Baker’s German chocolate.

Cupcake recipe:

  • 1 (4 oz.) pkg. Bakers German sweet chocolate
  • 1/2 c. boiling water
  • 1 c. butter (2 sticks)
  • 2 c. sugar
  • 4 eggs, separated
  • 1 tsp. vanilla
  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. buttermilk
Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into lined cupcake tins. Bake 15-20 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. (This recipe made 24 cupcakes and an 8 inch cake)
Coconut-Pecan Frosting:
  • four egg yolks (I used two whole eggs)
  • 1 can evaporated milk
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups sugar
  • 1.5 sticks butter
  • 1 package coconut (I used more like 1.5 bags)
  • 1.5 cups pecans
Combine in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in Bakers angel flake coconut and pecans. Cool until thick enough to spread. Makes 2 1/2 cups.
Source: box of Baker’s German sweet chocolate