When you click on a page, scroll past this week's featured photo to view.

WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!
___________________________________________________________


Marshmallow Fairy Flower

Marshmallow Fairy Flower
Celebrate Spring by Creating tiny flowers from mini-marshmallows! Click on photo for tutorial!


....................................................................................................................................

//////////////////////////////////////////////////////////////////
....................................................................................................................................


Wednesday, December 4, 2013

Fudgy German Chocolate Cupcakes


My daughter-in-law wanted something really chocolaty for her birthday.  I came up with this decadent fudgy, chocolate, almost German chocolate cake for her.  It was soooooo good!  I was glad that I left all of them at their house, which is a two hour drive from my house!  

Sorry for not having step by step pics!  I was in such a hurry to get these done!!



Ingredients:

Make in this order:



Coconut-Pecan Filling:

1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 teaspoon vanilla
3 egg yolks
1 1/3 cups flaked coconut + 1/2 for toasting
1 cup chopped pecans

Mix sugar, butter, milk, vanilla and egg yolks in a saucepan.  Cook over medium heat, stirring occasionally, until thick, about 12 minutes.  Stir in 1 1/3 cups coconut and pecans.  Stir for a little longer, cover with plastic wrap and set aside.

Toast the 1/2 cup coconut in a pan until it just starts getting browned.



Ganache Icing:

12 oz. semi-sweet chocolate chips
1 cup heavy whipping cream
3 tablespoons real butter

Place chocolate chips in a large bowl.  Heat heavy cream on medium high heat until it just comes to a boil.  Immediately pour over the chocolate chips and stir until it is mixed and glossy.  Allow to cool while you make the cupcakes.



Chocolate Cake:

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (I used half regular and half dark cocoa)
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 large eggs, lightly beaten
1/2 cup oil
1 cup whole milk
1 cup boiling water


Position rack in center of the oven and preheat to 350 degrees F.  In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa, salt, baking powder, and baking soda, mixing on low speed.  Mix in eggs, oil and milk.

Increase the speed to medium and beat for 2 minutes.  Reduce the speed to low and mix in water.  The batter will be soupy.  

Fill cupcake liners half way and bake for 12 - 15 minutes, depending on your oven.  Cool.


When cupcakes are cooled, cut a small hole in the middle with a knife and remove plug.  Fill with a teaspoonful of the coconut-pecan filling and replace plug.  Do with all cupcakes.

Being very careful not to lose the plug, dip the cupcake into the ganache to give it a coating.  Set aside.



Fudgy Frosting:

2 sticks butter
1 1/3 cups cocoa
6 cups powdered sugar
2/3 cup whole milk
2 teaspoons vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add vanilla.  

I then added any leftover ganache and beat to the consistency I wanted.  You may have to either add more milk or more powdered sugar to get the consistency you like.

With a bag fitted with the 1M tip, pipe a swirl on top of each cupcake.  After each icing swirl, sprinkle with the toasted coconut and left over pecans.

Enjoy!!





Rhonda Christenson
All Rights Reserved 2013
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Search This Blog

The Tutorials This Week Were Generously Shared by

EDNA DE LA CRUZ, BOBBIE NOTO, SHARON ZAMBITO & JACQUE BENSON

thank you glitter graphics photo: Thank You Glitter Graphics 009.gif

And to ALL of our Readers...

ENJOY EACH DAY!

Cake Instruction By Dawn Parrott, CWPC

Are you interested in learning how to pipe with Royal Icing? Check out the online classes taught by Award Winning Dawn Parrot. Have a look!

PWC-521 - PREVIEW from Pretty Witty Cakes Ltd on Vimeo.

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Watch my tutorial as I miraculously turn helmet shaped cookies into elegant Easter Basket Cookies with Dimensional Royal Icing Baby Chicks! Click on photo for the full video tutorial!

Sweeeet! Beautiful SugarPaste Floral Design by Anca Adriana Paraschivescu

Sweeeet! Beautiful SugarPaste Floral Design by Anca Adriana Paraschivescu
Anca shared this gorgeous design with our FB group. She lives in Bucharest, Romania, and is currently using her creative talent at AnaPan! Click on the photo and give AnaPan a like!

How Yummy does this sound? Pink Lemonade Cupcakes!

How Yummy does this sound?  Pink Lemonade Cupcakes!
A great recipe shared by Rhonda Christensen. Click on photo to see this blog post.
Related Posts with Thumbnails

You can help find a cure for kids with Juvenile Dematomyositis, with "Lovin' By the Dozen"

You can help find a cure for kids with Juvenile Dematomyositis, with  "Lovin' By the Dozen"
Click on the logo above for more information!