Please read our disclosure policy. Add to chocolate mixture; mix well. There’s a lot of mixing involved with the cupcake batter and especially the whipped chocolate … In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Prepare batter as directed; pour into 13x9-inch pan sprayed with cooking spray. Origional Baker's German Chocolate Cake Recipe | SparkRecipes Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 min. Add 4 egg yolks, one at a time, beating after each. Sign up and receive the latest recipes, tips, and tricks by email! This is my go-to recipe when I make chocolate cupcakes with my three girls. Modified: Jun 7, 2020 by John Kanell. This is my FAVOURITE chocolate cupcake recipe to make because you make it in ONE bowl, and in under 20 minutes. These treats are perfect mini versions of the cake! Combine one ounce of melted unsweetened baking chocolate and four teaspoons of granulated sugar. Stir CONSTANTLY!! Stir until chocolate is completely melted and mixture is well blended. Decadent German chocolate cupcakes recipe filled with German chocolate frosting and topped with rich chocolate buttercream. Add vanilla and melted chocolate. Milk chocolate or Baker’s brand chocolate – The name German chocolate cake comes not from the fact that the cake has origins in Germany but rather because it uses a brand of chocolate bar called German’s. Remove from heat immediately and stir in remaining ingredients. This will give you that signature sweetness that the recipe is built around. How to make German Chocolate Cupcakes. Top with more chopped pecans, if you like. Just like our Chocolate Peanut Butter Cupcakes & Nutella Cupcakes these cupcakes start with a rich chocolate batter. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. I don't know why it has taken me so long to make German Chocolate Cupcakes. I add both bittersweet chocolate and cocoa powder to give them an intense chocolate flavor, and to enhance that chocolate flavor even further, I add coffee (trust me!) Add sugar; beat with mixer until blended. Homemade german chocolate cake recipe creations by kara 1 bowl chocolate hazelnut cake vegan gf minima baker recipes german chocolate cake coconut pecan filling homemade sugar geek show best ever german chocolate cake awesome german chocolate cake the recipe critic. 2 Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. German chocolate cupcakes with coconut and pecans. Cook over medium heat until the mixture starts to lightly bubble. Unlike the name, the chocolate bar was not developed in Germany, but named after the man who created it instead! Add sugar; beat with mixer until blended. Add remaining flour alternately with buttermilk, mixing well after each addition. Spread with Coconut-Pecan Filling and Frosting. Luxurious and rich, these are a chocolate lover dream come true. Add … or until toothpick inserted in center comes out clean. Frosting the cupcakes with a chocolate buttercream adds to their chocolaty goodness. A slight tanginess adding to the decadence of the finished product. Eating them is the baker’s reward! 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. In a medium saucepan, combine the sugar, evaporated milk, butter, and egg. Remove the pan from the heat and stir in desiccated coconut. Mix in powdered sugar a little bit at a time. Bake 25 to 30 min. This recipe for chocolate cupcakes makes just 4 cupcakes, and is topped with the creamiest coconut pecan frosting ever! 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. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. German Chocolate Cupcakes Recipe | Ina Garten | Food Network Those are filled with a coconut pecan filling and finally topped with chocolate buttercream, desiccated coconut, and chopped pecans. Cool to room temperature, then refrigerate while you prepare, bake, and cool cupcakes. German chocolate cake is traditionally frosted with coconut pecan frosting. 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.You can also freeze excess filling in an airtight container and it should last for several months. Jun 11, 2018 - Explore Gail Frazier's board "Bakers German Chocolate Cake" on Pinterest. Add eggs, 1 at a time, mixing well after each addition. Set aside. It is the cake my Mom and siblings request for all of their birthdays. Many bakers today, replace the chocolate bar with dark chocolate. sweetened or unsweetened; have a little extra for decorating the cupcakes, plus a little extra for decorating the cupcakes, natural or Dutched will both work with this recipe, This is the same as 1/2 cup + 1 tablespoon – measure in a liquid measuring cup, room temperature, measured in a liquid measuring cup, add more if needed to get desired stiffness. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. This post may contain affiliate links. … Perfectly Soft, Chewy, and Crinkly Ginger Molasses Cookies, Condensed Milk Buttercream (Russian Buttercream). Use a spoon, scoop, or piping bag to fill the holes. Browse more than 20 classic recipes and variations of German's chocolate cake. I think the ingredient of buttermilk makes all the difference with taste. 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! Any chocolate cupcake recipe will do and you can even make them in advance and store them in the freezer for several weeks. In a double boiler melt the chocolate with the water over simmering water. © 2007-2020 Cupcake Project, LLC. Browse more than 20 classic recipes and variations of German's chocolate cake. In the bowl of a stand mixer, beat butter at high speed for three minutes until light and fluffy. BAKER'S GERMAN'S Sweet Chocolate Cupcakes, (4 oz.) Combine sugars, butter, egg yolks, and evaporated milk in a saucepan. Mix in eggs and egg yolks one at a time until just combined. 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. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Heat oven to 350°F. or until butter is melted. This site requires JavaScript. Welcome to Cup­cake Proj­ect, where eve­ry­one from nov­ice bak­ers to pro­fes­sion­al pas­try chefs can find sweet and sa­vory rec­ipes to in­spire and treas­ure. German Chocolate cake is my families all time favorite cake. I am a huge fan of German Chocolate Cake, I actually have a version on the blog and it’s one of my most popular recipes. The Original German Chocolate Cake Recipe . German chocolate cupcakes are even better than the cake version! Make chocolate cupcakes. 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. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. The cake recipe uses Baker’s German Chocolate, which was developed over 100 years ago! They can mound over the top of the hole just a little bit. Tip: It is very important to stir CONSTANTLY. Blend in vanilla. Bring to a low boil over medium heat. Add the eggs to the butter mixture … Combine 1/2 cup flour, baking soda and salt. Please enable JavaScript in the browser settings and try again. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Sift together sifted cake flour, baking soda, and salt. Then, use in place of one ounce of German’s sweet chocolate. Enjoy a serving of these delicious cupcakes which can help you keep tabs on portion control. Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff … * Percent Daily Values are based on a 2,000 calorie diet. Use of these names, logos, and brands does not imply endorsement. Cool in pans 10 min. In a measuring cup dissolve the baking soda in the buttermilk. You may have a little extra German chocolate frosting. 11. For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil … Pipe the chocolate buttercream right over the filled holes. Cool completely. This will allow it time to chill before you need it. See more ideas about Cake recipes, Cupcake cakes, Cake. Join my mailing list - and receive a free eBook! Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. German Chocolate Cupcakes: Moist chocolate cupcakes with chocolate frosting and a decadent pecan topping. Grease and flour three 9-inch (1.5 L) round cake pans. According to Kitchen Project, “A recipe for German’s Chocolate Cake first appeared in a Dallas, Texas newspaper in 1957. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Related. 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. Directions. That it was sent in by a Dallas homemaker is all we know. 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. 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. Combine 1/2 cup flour, baking soda and salt. German Chocolate Cake. Let cool. All product names, logos, and brands are property of their respective owners. This is a solid base recipe that serves as a jumping off point for many others. Find a new favorite chocolate cupcakes recipe here! All company, product and service names used in this website are for identification purposes only. or you will end up with scrambled eggs in your frosting!! It’s a simple buttercream base with some cocoa powder and melted semi-sweet chocolate for extra structure. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. If you do, it’s wonderful to spread on toast or mix into ice cream. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition. Jan 24, 2020 - Explore Margaret Johnson's board "baker's german chocolate cake recipe" on Pinterest. Cover bottoms of 3 (9-inch) round pans with waxed paper. Stir until chocolate is completely melted and mixture is well blended. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. In the case of these cupcakes, the coconut pecan frosting is used as a filling. It became insanely popular, so much so, that the company that owned Baker’s Chocolate noticed and distributed the recipe … These German chocolate cupcakes are decadent and irresistible! Beat in egg yolks one at a time and then blend in the melted chocolate. Next, mix in chopped pecans and vanilla extract. Plus, the frosting is almost as easy to make. The end result should look like wet sand. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. If you like the cake you'll love this easy cupcake recipe. Cool. Optionally, decorate with pecans, coconut, and chocolate syrup. I prefer to use unsweetened coconut, but sweetened coconut will work as well (and it is more traditional). Remove from heat and stir in pecans and coconut. Add egg yolks, 1 at a … BAKER'S GERMAN'S Sweet Chocolate, chopped. This cake is incredible! They are light and fluffy and I felt that they paired well with the toppings that are more dense. 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. 2. This recipe for chocolate cupcakes makes just 4 cupcakes, and is topped with the creamiest coconut pecan frosting ever! Way back in 1852, Sam German developed a brand of dark chocolate for Baker’s Chocolate Company and the resulting product, Baker’s German’s Sweet Chocolate, was named in honor of him. FOR THE CUPCAKES: Preheat oven to 350 degrees. 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. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. 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. Advance your baking skills with this easier-than-you-think recipe for the perfect homemade German chocolate cake. To make the cake: In a large mixing bowl, beat together the butter, sugar, salt, espresso powder, baking powder, and vanilla until smooth and creamy. Fill the holes with German chocolate frosting using a spoon, scoop, or piping bag. My chocolate cupcakes recipe is just as easy as picking up a box of cake mix, but seriously so much better. 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. or until toothpick inserted in centers comes out clean. They’re soft, but have this great density that makes them utterly satisfying. BAKER'S GERMAN'S Sweet Chocolate Cupcakes recipe is a casual version of classic German chocolate cake. Hey guys, here is my recipe for making the perfect, spongy, moist chocolate cupcakes! Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 min. Blend in vanilla. Line three 9” cake pans with parchment and grease with cooking spray. Have a watch and let me know what you think in the descriptions box! Frost with Coconut-Pecan Filling and Frosting. Go ahead and eat the removed cones. Add remaining flour alternately with buttermilk, mixing well after each addition. There will never be a reason to find a better version– this is THE chocolate cupcake recipe … As it cools, it will thicken up and be easier to scoop. German Chocolate Cupcakes. No one will ever know the filling is there until they bite into a cupcake! Cool in the refrigerator while you make the cupcakes. Add to chocolate mixture; mix well. I'm Stef Pollack. Modified: Aug 14, 2020 by John Kanell. For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. How to Make German Chocolate Cupcakes: 1. He thought combining chocolate with sugar would save bakers … Please read our disclosure policy. Your taste testers will be astounded you made this German chocolate cake from scratch when they taste the coconut pecan frosting! Click here to leave a comment and rating. Reduce the mixer speed to low and add half of the flour mixture, beating until just combined. Remove to wire racks; cool completely. 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. Mix in oil, vanilla, and sour cream until just combined. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for … Melt the chocolate in the microwave or in a double boiler. If you’re making cupcakes from scratch instead of buying them for this recipe, make the filling first. Cover bottoms of 3 (9-inch) round pans with waxed paper. They start with my best ever chocolate cupcakes made with milk chocolate. Cream butter and sugar until light and fluffy. This recipe makes the perfect chocolate cupcakes that are moist, light, and delicious – the perfect cupcake combo. In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Mix until blended. Preheat oven to 350°. If you don’t, you will end up with scrambled eggs in your filling! Pull the little cores out. Around here, we like them even better than the cake. 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. German chocolate cupcakes with coconut and pecans. According to Patricia Riso, a spokeswomen for Kraft foods, it used a brand of chocolate bar called German’s which had been developed in 1852 by an Englishman named Sam German, for Baker’s Chocolate Company.”. Preheat oven to 350°F (180°C). It is a one bowl chocolate cupcake recipe, so the cupcake portion is incredibly easy to make (so that will make up for the fact that you have to make two frostings instead of the usual one). Preheat the oven to 350°F. The recipe can be found on the inside wrapper of the Baker’s German’s Sweet Chocolate Bar. These German Chocolate Cupcakes with Chocolate Cream Cheese Frosting are definitely on top of my favorite cupcakes list. That way it has time to chill and thicken while the cupcakes are baking. Did you know German Chocolate Cake has nothing to do with Germany? You can use any sweet milk chocolate to make the cupcakes, but use Baker’s brand chocolate for the most authentic flavor. Start by making the cupcake batter. Beat butter and sugar at medium speed with an electric mixer until fluffy. You won't be needing them! Hi! While traditional German chocolate cake is a sweet, lighter-colored cake — more milk chocolate than … May 23, 2017 - The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This post may contain affiliate links. Cut out a cone in the center of each cupcake going almost all of the way to the bottom. Finally, top the cupcakes with extra coconut, chopped pecans, and some chocolate syrup. 2. Next we add fluffy chocolate buttercream and a pecan coconut topping. If you’re like me, and have wondered what makes a German Chocolate Cake different, I’m hear to tell you! * 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. Top with more chopped pecans, if you like. Stir cocoa with water in a small bowl until smooth; set aside. Melt Baker's German sweet chocolate in the 1/2 cup of boiling water. Always make the German chocolate frosting first. Stir until chocolate is completely melted and mixture is well blended. Make coconut pecan frosting. It’s likely that you overmixed the batter. These truly are the perfect chocolate cupcakes. If they are not done, check again every three minutes until they are done. Fill cupcake liners 2/3 full and put in the oven. To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Add sugar; beat with mixer until blended. Start by combining sugar, evaporated milk, butter, and egg in a small saucepan on medium heat. Did you know German Chocolate Cake has nothing to do with Germany? or until butter is melted. 1. See more ideas about recipes, food, cooking recipes. This riff on German chocolate cake features individual mini-cakes, their sides enrobed in chocolate, topped with the classic caramel-coconut-pecan filling/topping. 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. Bake in 350°F oven 50 min. Overmixing can definitely make the cupcakes gummy. 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 eggs, 1 at a time, mixing well after each addition. Beat … Pro tip: Use a stand mixer for this recipe. Cook over low heat, stirring constantly, until thick. Add eggs, 1 at a time, mixing well after each addition. Preheat oven to 350°F (177°C). 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. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking … German chocolate cupcakes are even better than the cake … Lightly grease or line a 9" x 13" pan with parchment paper. You can eat them plain or cover them with leftover filling and frosting. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you. Chopped pecans and coconut definitely on top of my favorite cupcakes list making cupcakes from heat... 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