This may or may not be true. But in any case, I'm actually talking about Germany. Specifically, their contribution to the baking world in the form of chocolate. In cake. With chocolate. Am I confusing you? Alright, I'll just say it. German Chocolate Cake.
I have done cakes for the past few weeks because frankly, I like full cakes better than cupcakes. As cute as cupcakes are, there aren't many desserts much more elegant than a beautiful slice of layer cake. How-some-ever, I figured I would throw a bit of variety in here. And thus, I arrived at the conclusion I should bake German Chocolate Cupcakes. Thanks Martha, you're a doll.
I also figured they would be a little more handy for the party we were having at my Grandma's that night. My lovely Aunt Gail came down for a visit, and that enough is an excuse to have a bash. In pajamas. Watching a movie. With copious amounts of good food and diet pepsi. Oh dang.
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| Cupcakes and Chips and Pepsi, OH MY. |
So off I went. As I began, I noticed the recipe required 5 oz of semisweet chocolate. Well lucky me, I had a little bit of Callebaut left in the.... *HORRIFIED GASP* MELISSA!! STOP EATING IT! Snatched it away, and found I had 6, count em, 6 oz. So I appeased her with the leftover oz and went on my merry way.
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| Presto Chango, Chocolate Batter! |
I was a little concerned because the batter only called for 3/4 cup of butter. That doesn't seem like a lot to me... and it seemed like a lot less in the 10 cup Kitchenaid. Frick. Thankfully it made up for it in the filling. It was super rich thanks to BUTTER, egg yolks and brown sugar. Oh and some coconut and pecans. Roight roight.
Truthfully, there was a little skepticism when I noticed the lack of cream cheese in this filling. I considered saying screw it and making chocolate cream cheese and coconut pecan frosting..... but then I figured that they are probably delicious as they are, and I needed to learn to try the recipe before I decide it needs to be changed.
So I scoured for a big pot, and mixed the egg yolks, brown sugar and evaporated milk. As it was thickening, I realized I should probably start toasting my pecans. Threw those on the burner and then my timer for my cupcakes went off. I pulled those out, stabbed em to test done-ness, only to realize my brown sugar milk filling was boiling. So, with a pan of cupcakes in one hand I found a whisk and attempted to save it before it burned. As soon as I managed to get it under control I was reminded of my pecans toasting. Having had a bad experience with overly toasty nuts, I didn't have time to put down my cupcakes before I started rotating those. Then it basically turned into this limbo with me, the cupcakes, the filling, and the nuts. I'm a good multitasker and was doing fine until the doorbell rang. Stress overload.
I'm really not sure WHAT is wrong with my muffin tins. Maybe all of my baking pans are old and the Teflon is coming off. Whatever it is... I grease and flour the CRAP out of them. And it never seems to help very much. It's not my fault. Hrmph.
Martha's recipe used Cake and Pastry Flour in lieu of all purpose. Randomly, I had some on hand (yes, I'm just that intense. I also conveniently had the aforementioned evaporated milk... which I needed for the filling. WHAMMY.) I usually am not a fan of Cake Flour. It's pretty much the same, except it is ground finer and is therefore supposed to make lighter, fluffier cakes. I find that it DOES make them lighter, but the extra air pockety-ness makes them awfully prone to breaking and/or crushing. All purpose still gives you a wonderful texture, but it gives the cake a little more backbone and holds its shape better. In this sense, the cake flour is better for single layer cakes or cupcakes. I stick to all purpose for layering.
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| Toasty toasty nuts. |
Also. For those wishing to break free of the cake mix... There is a simple formula for pretty much EVERY cake. And it goes a little something like this:
1. Cream butter and sugar until WHITE and fluffy.
2. Add eggs, one at a time, mixing until incorporated.
3. Whisk dry ingredients, and add them in 3 additions, alternating with your liquid (eg, milk or buttermilk)
Another important thing to note is not to overbeat your batter. While it may look the same right now... overbeating tends to make your cakes form steep peaks in the center when baked.
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| It's an illusion!! They all look perfect, when they really, really weren't anywhere close. |
So I bet you're thinking.... Oh so she'll just frost the top and they will be so cute! Right??
Wrong. So wrong. This is Cakerella you're messing with. No way we are only doing one layer of filling.
....and spread some filling in the MIDDLE first.
Then replace the top and spread a little more over the cap.
These were not time consuming at all. Very few ingredients, very easy. In fact the thing that took the most time was buttering and flouring the pans!...... (No, I don't want to talk about that.) I would just use cupcake papers... but it seems a waste if I'm taking them off right away.
I have been wondering about those silicone baking cups..... although I've heard it's hard to remove the cupcake afterward. But I guess it can't be harder than having to run a knife around ever single one. And I wouldn't even have to grease them!... Perhaps something to consider.
Anyway. The cupcakes were delicious, the party was so much fun! Thanks to my mom, Aunt Gail, Grandma, Melissa, and Laura for making it such a great time. I hope we do it again soon!.... Only downside... I woke up this morning and felt like I got hit by a bus. A salt bus. You ladies all know what I'm talking about. Happy Baking, Here's the recipe:
Martha Stewart's German Chocolate Cupcakes
Makes 24 cupcakes
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
• 2 cups cake flour (not self-rising), sifted, plus more for tins
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/3 cups sugar
• 3 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 5 ounces semisweet chocolate, melted and cooled
Directions
1. Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
3. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
4. To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.
Makes enough for one 9-inch 3-layer cake.... (or a batch of cupcakes)
• 3 large egg yolks
• 1 can (12 ounces) evaporated milk
• 1 1/4 cups packed light-brown sugar
• 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 2/3 cups (7 ounces) sweetened flaked coconut
• 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped
Directions
1. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
2. Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
PURE HEAVEN!! Thanks so so much!!
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