Wednesday, February 25, 2009

German Chocolate Cupcakes!

1 pkg. (4 oz.) German Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk

PREHEAT oven to 350°F. Line your muffin pan with cupcake papers and set aside. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 15-20 min. or until toothpick inserted in centers comes out clean. Remove cupcakes from pan and let them cool. Spread Coconut-Pecan Filling on top!

Coconut-Pecan Frosting

1 cup evaporated milk
1-1/2 Tablespoons cornstarch
1 cup white sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup margarine
1 teaspoon vanilla extract
1 cup chopped toasted pecans (preheat oven to 350, in a flat pan, spread out the pecans with dabs of butter over top. Cook for 15-20 minutes)
1 cup flaked toasted coconut (preheat oven to 350, and spread the coconut evenly on the pan. Cook for 10 minutes or until slightly brown.)

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm but not hot.


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