German Chocolate Cake proved so popularâ several sources say sales increased by 73% in 1957, concurrent with the printing and reprinting of the Dallas recipeâ that Baker's began printing the recipe on the inside of the German's Sweet Chocolate box. These truly are the perfect chocolate cupcakes. Preheat the oven to 350°F. Overmixing can definitely make the cupcakes gummy. If they are not done, check again every three minutes until they are done. Melt the chocolate in the microwave or in a double boiler. or until toothpick inserted in centers comes out clean. The easiest way to fill the cupcakes is to use a knife to cut circles in the centers of the cupcakes going almost all of the way down to their bottoms. Add sugar; beat with mixer until blended. Cook over low heat, stirring constantly, until thick. Combine 1/2 cup flour, baking soda and salt. Please enable JavaScript in the browser settings and try again. Set aside. I think the ingredient of buttermilk makes all the difference with taste. Advance your baking skills with this easier-than-you-think recipe for the perfect homemade German chocolate cake. Please read our disclosure policy. Next we add fluffy chocolate buttercream and a pecan coconut topping. Many bakers today, replace the chocolate bar with dark chocolate. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. Modified: Aug 14, 2020 by John Kanell. It is the cake my Mom and siblings request for all of their birthdays. For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil … Fill the holes with German chocolate frosting using a spoon, scoop, or piping bag. He thought combining chocolate with sugar would save bakers … 1. Jan 24, 2020 - Explore Margaret Johnson's board "baker's german chocolate cake recipe" on Pinterest. Use of these names, logos, and brands does not imply endorsement. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Hey guys, here is my recipe for making the perfect, spongy, moist chocolate cupcakes! Add sugar; beat with mixer until blended. Add the eggs to the butter mixture … Add eggs, 1 at a time, mixing well after each addition. They start with my best ever chocolate cupcakes made with milk chocolate. Your taste testers will be astounded you made this German chocolate cake from scratch when they taste the coconut pecan frosting! Add eggs, 1 at a time, mixing well after each addition. This will allow it time to chill before you need it. German chocolate cupcakes are even better than the cake … Join my mailing list - and receive a free eBook! Eating them is the baker’s reward! In the bowl of a stand mixer, beat butter at high speed for three minutes until light and fluffy. The cake recipe uses Baker’s German Chocolate, which was developed over 100 years ago! I prefer to use unsweetened coconut, but sweetened coconut will work as well (and it is more traditional). It became insanely popular, so much so, that the company that owned Baker’s Chocolate noticed and distributed the recipe … German chocolate cupcakes with coconut and pecans. Mix in eggs and egg yolks one at a time until just combined. Add to chocolate mixture; mix well. This is a solid base recipe that serves as a jumping off point for many others. Just like our Chocolate Peanut Butter Cupcakes & Nutella Cupcakes these cupcakes start with a rich chocolate batter. This cake is incredible! Add to chocolate mixture; mix well. Modified: Jun 7, 2020 by John Kanell. Reduce the mixer speed to low and add half of the flour mixture, beating until just combined. The Original German Chocolate Cake Recipe . Tip: It is very important to stir CONSTANTLY. Cover bottoms of 3 (9-inch) round pans with waxed paper. Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff … May 23, 2017 - The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Cover bottoms of 3 (9-inch) round pans with waxed paper. Combine 1/2 cup flour, baking soda and salt. Click here to leave a comment and rating. Pro tip: Use a stand mixer for this recipe. A slight tanginess adding to the decadence of the finished product. These cupcakes should be stored in an airtight container and will stay good for three days at room temperature or five days in a refrigerator. Cool in the refrigerator while you make the cupcakes. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. This site requires JavaScript. 11. German Chocolate Cupcakes. Top with more chopped pecans, if you like. Remove from heat and stir in pecans and coconut. In a double boiler melt the chocolate with the water over simmering water. The recipe is repeated at the bottom of this post, and the step-by-step instructions are available on my standalone post about the frosting. Fill cupcake liners 2/3 full and put in the oven. Blend in vanilla. This original recipe is made using Baker’s German’s Sweet Chocolate, The chocolate is a bar of mild sweet chocolate, thus resulting in a mild chocolate cake. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. If you don’t, you will end up with scrambled eggs in your filling! © 2007-2020 Cupcake Project, LLC. Sam German, an Englishman working for the Baker & Co. chocolate company in the U.S. back in 1852, formulated a new baking chocolate, milder and sweeter than the somewhat harsh, dark baking chocolate then available; this pre-dated the invention of milk chocolate in 1876. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for … This post may contain affiliate links. This recipe for chocolate cupcakes makes just 4 cupcakes, and is topped with the creamiest coconut pecan frosting ever! Enjoy a serving of these delicious cupcakes which can help you keep tabs on portion control. Then, in the late 1950’s, the original recipe for “German’s Chocolate Cake”, which used the baking chocolate, was submitted by a homemaker to a local newspaper. Add remaining flour alternately with buttermilk, mixing well after each addition. German Sweet Chocolate: German's ® Sweet Chocolate is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852.He thought this type of chocolate would be convenient for bakers as the sugar is already added to it. or you will end up with scrambled eggs in your frosting!! A hit ever since it was developed by Sam German for Baker's Chocolate Company, this cake is filled and topped with a coconut-pecan frosting. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool. Cook over medium heat until the mixture starts to lightly bubble. Around here, we like them even better than the cake. Use a spoon, scoop, or piping bag to fill the holes. This is my go-to recipe when I make chocolate cupcakes with my three girls. All product names, logos, and brands are property of their respective owners. Add sugar; beat with mixer until blended. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. Cool completely. My chocolate cupcakes recipe is just as easy as picking up a box of cake mix, but seriously so much better. Some of the key ingredients you’ll need for this recipe are: You will need to start with 16 milk chocolate cupcakes to make this dessert. Please read our disclosure policy. Blend in vanilla. Stir until chocolate is completely melted and mixture is well blended. Bake 25 to 30 min. German chocolate cake is traditionally frosted with coconut pecan frosting. It’s a simple buttercream base with some cocoa powder and melted semi-sweet chocolate for extra structure. If you’re making cupcakes from scratch instead of buying them for this recipe, make the filling first. Add egg yolks, 1 at a … Go ahead and eat the removed cones. German chocolate cupcakes with coconut and pecans. Cool to room temperature, then refrigerate while you prepare, bake, and cool cupcakes. Combine one ounce of melted unsweetened baking chocolate and four teaspoons of granulated sugar. Make chocolate cupcakes. Top with more chopped pecans, if you like. Combine sugars, butter, egg yolks, and evaporated milk in a saucepan. There will never be a reason to find a better version– this is THE chocolate cupcake recipe … Line three 9” cake pans with parchment and grease with cooking spray. This riff on German chocolate cake features individual mini-cakes, their sides enrobed in chocolate, topped with the classic caramel-coconut-pecan filling/topping. In the case of these cupcakes, the coconut pecan frosting is used as a filling. Stir until chocolate is completely melted and mixture is well blended. 2. Perfectly Soft, Chewy, and Crinkly Ginger Molasses Cookies, Condensed Milk Buttercream (Russian Buttercream). German Chocolate Cake is the cake I brought him on his 21st birthday (note I didn’t say “made” – small technical detail), the day that is also known as the day we started dating.And German Chocolate Cake is the cake that I made him for this birthday, many years later. Then, use in place of one ounce of German’s sweet chocolate. Start by combining sugar, evaporated milk, butter, and egg in a small saucepan on medium heat. Bring to a low boil over medium heat. While traditional German chocolate cake is a sweet, lighter-colored cake — more milk chocolate than … Add remaining flour alternately with buttermilk, mixing well after each addition. You may have a little extra German chocolate frosting. German Chocolate Cupcakes Recipe | Ina Garten | Food Network In a medium saucepan, combine the sugar, evaporated milk, butter, and egg. Pipe the chocolate buttercream right over the filled holes. Remove the pan from the heat and stir in desiccated coconut. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. See more ideas about Cake recipes, Cupcake cakes, Cake. Next, mix in chopped pecans and vanilla extract. Cut out a cone in the center of each cupcake going almost all of the way to the bottom. Make coconut pecan frosting. No one will ever know the filling is there until they bite into a cupcake! FOR THE CUPCAKES: Preheat oven to 350 degrees. Let cool. Start by making the cupcake batter. Frosting the cupcakes with a chocolate buttercream adds to their chocolaty goodness. Mix until blended. I highly recommend that you use my chocolate cupcake recipe with milk chocolate instead of dark chocolate (see the recipe at the bottom of this post), but you can use any milk chocolate cupcakes that you like. I'm Stef Pollack. Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper.Parchment paper helps the cakes seamlessly release from the pans. or until toothpick inserted in center comes out clean. If you like the cake you'll love this easy cupcake recipe. To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition. Heat oven to 350°F. These German Chocolate Cupcakes with Chocolate Cream Cheese Frosting are definitely on top of my favorite cupcakes list. Beat … Always make the German chocolate frosting first. Preheat oven to 350°. I don't know why it has taken me so long to make German Chocolate Cupcakes. Stir until chocolate is completely melted and mixture is well blended. Add 4 egg yolks, one at a time, beating after each. Add … How to make German Chocolate Cupcakes. In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Cream butter and sugar until light and fluffy. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking … That way it has time to chill and thicken while the cupcakes are baking. Related. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. Mix in powdered sugar a little bit at a time. Find a new favorite chocolate cupcakes recipe here! This will give you that signature sweetness that the recipe is built around. It’s likely that you overmixed the batter. How to Make German Chocolate Cupcakes: 1. Have a watch and let me know what you think in the descriptions box! The cake recipe uses Baker’s German Chocolate, which was developed over 100 years ago!Unlike the name, the chocolate bar was not developed in Germany, but named after the man who created it instead! 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