German Chocolate Cupcakes

german-chocolate-cupcakes

Just when you though the German Chocolate Cake could not get any better, I present to you a NEW RECIPE for German Chocolate Cupcakes!

For those of you who have already tried the original version and LOVED it, then simply use that filling to fill your cupcakes here, The End.

BUT for those who did not particularly care for using the egg yolks recipe and asked me for a different way to prepare the German Chocolate~ who loves ya babe?

I do!

And I LOVE my soft caramel recipe so it is a win-win!

A quick history of the German Chocolate Cake (or cupcakes) is that it is not from Germany.

After all I’m not so sure coconuts are native to Germany?

The name for the German Chocolate Recipe comes from the German’s BRAND of Chocolate that was used in the CAKE RECIPE, not exactly the filling.

But this coconut-caramel-pecan filling has become famously known as: German Chocolate Filling.

Ok enough history! Now on to the CUPCAKES!


German Chocolate Cupcakes
 
In the video I only made 6 cupcakes, but the recipes below are all worked out for 12 cupcakes
You will most likely have extra chocolate buttercream since ½ recipe is more than enough, I just find it difficult to make a ¼ recipe
This is a building on recipes project so be sure to prepare the base recipes of buttercream and chocolate cake ahead of time
Author:
Serves: 12 cupcakes
Ingredients
  • ½ Recipe Chocolate Cake
  • ½ Recipe Chocolate Buttercream
  • GERMAN CHOCOLATE FILLING FOLLOWS:
  • Granulated Sugar ½ cup + 2 Tablespoons (125g)
  • Sweetened Condensed Milk ⅓ cup (90g)
  • Water 3½ Tablespoons (50ml)
  • Corn Syrup ¼ cup + 1½ Tablespoons (107g)
  • Unsalted Butter 3½ Tablespoons (50g)
  • Salt ¼ teaspoon
  • Vanilla Bean 1 Or 2 teaspoons vanilla extract
  • Sweetened Flake Coconut ½ cup (50g)
  • Chopped Pecans ½ cup (85g)
Instructions
  1. Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  2. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  3. Once it reaches 230°F add the butter and then bring to 240°F while stirring constantly
  4. When it gets to 240°F add the salt, remove the vanilla bean (or if using extract add it now) and then pour into a heat proof bowl
  5. Add the coconut and pecans
  6. Cool before filling cakes or cupcakes.
  7. Assemble cupcakes as shown in the video
Notes
This filling should not be refrigerated or it will make the caramel too hard to eat.

If you do refrigerate it, be sure to bring to room temperature before serving
 
Original German Chocolate Filling Recipe
 
This is a larger recipe for filling 1-8" cake or 4dz cupcakes (you may want to divide it in half)
Author:
Serves: 3 Cups
Ingredients
  • Sweetened Condensed Milk ¾ cup (234g)
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 8 tablespoons (113g)
  • Egg Yolks 2 (36g)
  • White Chocolate 4ounces (¾ cup) (113g)
  • Sweetened Flake Coconut 1 ½ cup (150g)
  • Lightly Toasted Pecan Pieces 1 cup (110g)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. In a medium heavy bottom sauce pot combine the condensed milk, salt and butter together.
  2. Stirring constantly over medium - high heat until butter is melted.
  3. Add the egg yolks and melted white chocolate and continue stirring constantly to avoid burning the mixture (sweetened condensed milk burns very easily)
  4. Cook until the mixture reaches 170°F on an instant read thermometer and then add the toasted pecans, coconut and vanilla extract.
  5. Cool completely before using
Notes
This recipe must stay refrigerated until serving

Store in the refrigerator for up to 1 week
 

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Gingerbread Cupcakes with White Chocolate Ganache Icing

gingerbread-cupcakes-with-white-chocolate-ganache-icing

I can’t get enough of this Gingerbread Cake recipe!

I decided to bake them into miniature cupcakes this time to go perfectly with my new recipe for White Chocolate Ganache! (recipe below!)

This ganache recipe is perfectly pour-able if you want to glaze cakes and pastries with it, but if you let it set up to a pipe-able consistency like I have you will have a beautiful fudge like icing!

Another match made in heaven!

The gingerbread cake recipe is so moist and packed with molasses and gingerbread flavors.

I like to add cocoa powder to mine, but you can leave that ingredient out for sure. If you do use cocoa powder be sure it is natural and NOT dutched or you will have some sunken cupcakes!

And by the way, all of these recipes are perfectly veganize-able too! YAY!


Gingerbread Cupcakes Recipe
 
Prep time
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*If you prefer to omit the cocoa powder you can replace with 2 tablespoons of flour
Author:
Serves: 24 standard or 48 miniature cupcakes
Ingredients
  • Unsalted Butter 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Egg large 1 (50g)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons
Instructions
  1. Cream the softened butter and light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  2. Scrape bowl periodically to ensure even mixing
  3. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  4. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  5. Add the egg to the creaming mixture and mix well.
  6. Add ⅓ of the dry ingredients to the creaming mixture, blend well
  7. Then add ½ of the molasses/water to the creaming mixture slowly while mixing on low - medium speed
  8. Stop and scrape the bottom and sides of the bowl often
  9. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  10. Pour the batter cupcake liners filling half way and bake immediately in preheated 350° F oven Until It is Done approximately 15 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid or do the finger test, when it is springy to the touch they are done

VEGANIZE THIS RECIPE!

Vegan Gingerbread Cupcakes Recipe
 
Prep time
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*If you prefer to omit the cocoa powder you can replace with 2 tablespoons of flour
Author:
Serves: 24 standard or 48 miniature cupcakes
Ingredients
  • Vegan Butter 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Warm Water 3 tablespoons (90ml)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons (12g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. In the meantime, cream the softened earth balance or shortening with the light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  4. Scrape bowl periodically to ensure even mixing
  5. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  6. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  7. Add the flax egg to the creaming earth balance and sugar, and mix well.
  8. Add ⅓ of the dry ingredients, blend well
  9. Then add ½ of the molasses/water mixture slowly while mixing on low speed
  10. Stop and scrape the bottom and sides of the bowl often
  11. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  12. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 15 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid or do the finger test, when it is springy to the touch they are done
 

WHITE CHOCOLATE GANACHE

White Chocolate Ganache Icing
 
Prep time
Total time
 
*For vegan version ganache use earth balance butter and almond milk and Ghirardelli is dairy free chocolate
This ganache can be used as a pourable ganache glaze for cakes and pastries
Author:
Serves: 2 cups
Ingredients
  • White Baking Chocolate 8ounces (226g)
  • Heavy Cream ¼ cup (60ml)
  • Corn Syrup 1 Tablespoon (20g)
  • Unsalted Butter 4 tablespoons (56g)
  • Godiva Liquor *optional 2 teaspoons (10ml)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. Combine the corn syrup, heavy cream & butter in a heavy bottom sauce pot
  2. Bring to a boil and pour over the finely chopped white chocolate in a large mixing bowl
  3. Whisk smooth then add the liquor and vanilla extract
  4. Use to glaze cakes and pastries while warm or allow to set to a pipe-able consistency
Notes
Ganache can be stored in the refrigerator for up to 2 weeks.

It can be left at room temperature for up to 1 day on your cakes and pastries
 

 

 

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Stuffed Turkey Cupcakes

stuffed-turkey-cupcakes

Gobble Gobble!

Stuffed Turkey Cupcakes for Thanksgiving this year!

Not only are these whimsical and cute, but they are delicious of course using my best recipes of cake and icing!

Choose whichever recipes you love; of course mine are chocolate cake!

With Mocha Buttercream filling and Fudge Icing you may forget about making that real turkey altogether and just serve these!

(That would be awesome by the way……)

These were really quite simple to pull together as long as you have some chocolate to make the feathers and a few M&M’s candies.

I made the beak out of fondant and the googly eyes I bought, but you can easily make the eyes out of buttercream too, just save out a bit of white before you flavor the entire batch Mocha!

I am on the fence with my red candy lips that I tried to double as that red turkey neck thingy that all turkeys have.

(And sometimes if you catch me at the wrong angle I’ve got one too! LOL)

I’m thinking fondant may have been a better choice.

But at any rate these are still adorable and trust me they tasted FANTASTIC!

I hope you make them and share with me on my facebook page or instagram too!

Happy Thanksgiving! Gobble Gobble!

(save a turkey! eat cupcakes!)

Stuffed Turkey Cupcakes
 
This is a building on recipes project so be sire to have all your recipes prepared in advance
Author:
Serves: 12 Cupcakes
Ingredients
Instructions
  1. Follow along in the video tutorial for how to assemble
 

 

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Vanilla Cupcakes Recipe

Vanilla Cupcakes

I never thought a cupcake could ever stand alone, not to mention a vanilla cupcake,  until this recipe.

The quintessential Vanilla Cupcakes Recipe.

Who would have thought that I would flip my lid for VANILLA!??

Have I been converted??

I  did not put any icing on them and I ate 3!!

And then I put icing on them and ate another 3….don’t judge me.

They are simply perfect just they way they are and even perfect-er with icing!

4.4 from 7 reviews
Vanilla Cupcakes Recipe
 
Prep time
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All ingredients must be at room temperature before mixing.

Chocolate Cupcakes omit ½ cup of the flour and replace with ½ cup of Cocoa Powder.

Preheat oven to 350° F.
Author:
Serves: 16
Ingredients
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs Large 3 (150g)
  • Vanilla Extract 2 teaspoons (or vanilla paste)
  • Buttermilk 1 cup (237ml) **SEE NOTES
  • Cake Flour 2 cup (240g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ¼ teaspoon (1.5g)
Instructions
  1. In the bowl of your Kitchen Aid mixer with the paddle attachment (or with a hand blender) cream the butter with the granulated sugar on high speed until light and fluffy, about 5 minutes.
  2. Scrape the bottom and sides of the bowl, then add the eggs and vanilla one at a time.
  3. Sift the flour with the baking powder and salt.
  4. Next you will add ⅓ of the flour mixture and mix well. Then add ½ of the buttermilk and mix until combined.
  5. Repeat this alternating process with the remaining flour and buttermilk.
  6. Portion the batter into standard muffin tins with paper cupcake liners filling ⅔ full
  7. Bake in a preheated 350° F oven for approximately 20 - 30 minutes or Until Done
Notes
Cupcakes can be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 2 months


Some people have complained that their batter is runny, this could be due to different ingredients (mainly milk products) so I am going to recommend a few tablespoons less that 1 cup buttermilk here
 
4.4 from 7 reviews
Assorted Iced Cupcakes
 
You can ice the cupcakes with anything you like really!
I chose Swiss Buttercream, Chocolate variation and Fudge!
It is alot of work to make all 3 recipes, especially for only 16 cupcakes, so you may want to halve the recipes, or make more cupcakes!
Author:
Ingredients
Instructions
  1. Using the Gretchen's Bakery XL cake decorating kit, decorate as shown in the video!
  2. Have fun!
 

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