In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Introduction
Dive into a world of rich, decadent flavor with our irresistible German Chocolate Cupcakes. These delightful treats combine the classic taste of German chocolate cake with the convenience of a cupcake, making them perfect for any occasion. Whether you’re a seasoned baker or just getting started, this recipe will guide you through creating perfectly moist and flavorful cupcakes topped with a luscious coconut-pecan frosting. Let’s get baking!
Ingredients List
To make these scrumptious German Chocolate Cupcakes, gather the following ingredients:
For the cupcakes: – 1/3 cup milk – 1/4 teaspoon white vinegar (or substitute with buttermilk) – 1/3 cup all-purpose flour – 4 teaspoons cocoa powder – 1/4 teaspoon baking soda – 1/4 teaspoon baking powder – 4 teaspoons oil (use a neutral oil such as canola or vegetable) – 1/4 teaspoon vanilla extract – 1/4 cup brown sugar (light or dark)
For the frosting: – 5 oz. evaporated milk (small can) – 1/3 cup sugar – 1 egg yolk (reserve the egg white for another recipe) – 2 tablespoons unsalted butter – 1/4 cup chopped pecans (omit for nut allergies) – 1/2 cup sweetened coconut flakes
Timing
Preparation Time: 15 minutes
Cooking Time: 15-18 minutes
Cooling and Frosting Time: Approximately 1 hour
Total Time: 1 hour 30 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line four cups of a muffin tin with paper liners. This ensures your cupcakes bake evenly and come out easily.
Step 2: Mix Wet Ingredients
Pour the milk into a small bowl and add the vinegar. Let this sit while you prepare the other ingredients. In another bowl, whisk together the oil, vanilla, and brown sugar.
Step 3: Combine Dry Ingredients
Sift together the flour, cocoa powder, baking soda, and baking powder in a separate bowl. This ensures a smooth batter without any lumps.
Step 4: Create the Batter
Add the dry ingredients to the oil and sugar mixture in two batches, alternating with the milk mixture. Whisk until smooth, but be careful not to over-mix to keep the cupcakes tender.
Step 5: Bake the Cupcakes
Divide the batter among the four muffin cups. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
Step 6: Prepare the Frosting
In a small saucepan, combine the evaporated milk, sugar, egg yolk, and butter. Cook over medium-low heat, stirring until it starts to simmer around the edges. Lower the heat slightly and continue stirring for another minute until the mixture thickens.
Step 7: Add Pecans and Coconut
Turn off the heat and stir in the pecans and coconut flakes. Pour the mixture into a bowl and let it cool to room temperature before refrigerating until ready to frost.
Step 8: Frost and Serve
Once the frosting has thickened in the refrigerator, spread it generously over the cooled cupcakes. Serve and enjoy!
Nutritional Information
Each cupcake contains approximately:
– Calories: 220
– Total Fat: 12g
– Saturated Fat: 5g
– Cholesterol: 30mg
– Sodium: 100mg
– Total Carbohydrates: 28g
– Sugars: 20g
– Protein: 3g
Healthier Alternatives for the Recipe
- Milk: Use almond or oat milk as a dairy-free option.
- Sugar: Substitute with coconut sugar or a natural sweetener like Stevia.
- Oil: Replace with applesauce for a lower-fat version.
Serving Suggestions
Pair these German Chocolate Cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. They also make a delightful addition to a coffee or tea gathering.
Common Mistakes to Avoid
- Over-mixing the Batter: This can lead to dense cupcakes. Mix just until combined.
- Not Letting the Frosting Cool: The frosting needs to thicken before applying; otherwise, it may run off the cupcakes.
Storing Tips for the Recipe
Store the cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week, but allow them to come to room temperature before serving for the best flavor.
Conclusion
These German Chocolate Cupcakes are a delightful blend of rich chocolate and creamy coconut-pecan frosting. Perfect for any celebration or a sweet treat, they’re sure to impress and satisfy any chocolate lover. Happy baking!
FAQs
Q: Can I double the recipe?
A: Yes, simply double the ingredients to make a larger batch.
Q: Can I make the frosting ahead of time?
A: Absolutely! Prepare the frosting up to two days in advance and store it in the refrigerator.
Q: What if I don’t have evaporated milk?
A: You can substitute with regular milk, but the frosting may be slightly less rich.
For more delicious recipes, check out our Chocolate Cake and Coconut Pecan Cookies on Adrian Recipes. Happy baking!
German Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.
- Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
- Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
- In another bowl, whisk together the canola oil, vanilla and brown sugar.
- Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture. Whisk until smooth, but try not to over-mix.
- Divide the batter between the 4 muffin cups and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.
- Next, make the frosting: in a small saucepan, add the evaporated milk, sugar, egg yolk and butter. Turn the heat to medium low and cook while stirring until mixture starts to simmer around the edges of the pan.
- Lower the heat slightly, then continue to cook while stirring another 1 minute. It will thicken.
- Turn off heat, and stir in the pecans and coconut flakes. Pour the mixture into a bowl, let cool to room temperature, then refrigerate until ready to serve the cupcakes.
- To serve, frost the cupcakes with the chilled frosting. It will be considerably thicker after chilling.
