German Chocolate Cupcakes
1 German chocolate cake mix
4 ounces (1 bar) sweet chocolate
1 cup buttermilk
1/2 vegetable oil
1/2 vegetable oil
4 eggs
1 tsp. vanilla
Preheat oven to 350 degrees. Prepare your cupcake pan with liners.
Grate the chocolate bar with a microplane and set aside. In a large bowl, beat the cake mix, buttermilk, water, oil, eggs & vanilla until the ingredients are incorporated. Scrape down the sides of the bowl and continue to beat on medium speed for 2 minutes. Fold in the grated chocolate.
Fill the cupcake liners 3/4 full and bake for 15-18 minutes. Cool for 5 minutes and remove from pan. Frost when completely cooled.
Coconut Pecan Frosting
1 1/2 cups sugar
1 1/2 sticks butter
4 egg yolks, lightly beaten
1 1/2 tsp. vanilla
2 cups coconut
1 can (12 ounces) evaporated milk
1 1/2 cups pecan pieces
Place the evaporated milk, sugar, butter and egg yolks in a large pan over medium heat. Cook until thickened and golden brown - about 15 minutes. Stir constantly. Remove from heat and stir in vanilla. Let frosting cool to room temperature and then fold in the coconut and pecans.
Place the evaporated milk, sugar, butter and egg yolks in a large pan over medium heat. Cook until thickened and golden brown - about 15 minutes. Stir constantly. Remove from heat and stir in vanilla. Let frosting cool to room temperature and then fold in the coconut and pecans.
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