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German Chocolate Cupcakes

. Posted in Paganini's Pantry

About 24 small cupcakes

 


For the cupcakes:

 

¾ cup chopped bittersweet chocolate, do not use chips
6 Tbsp. water
8 oz. (2 sticks) unsalted butter, at room temperature
1 1/4 cup + 1/4 cup sugar
4 lg. eggs, separated
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, at room temperature
1 tsp. vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 lg. egg yolks
3 oz. butter, cut into small pieces
1/2 tsp. salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the chocolate icing:
8 oz. bittersweet or semisweet chocolate, chopped
1 1/2 oz. unsalted butter
1 cup heavy cream

 

Line 2 muffin tins with liners. Preheat the oven to 350°F.

 

Melt chocolate together with the 6 Tbsp. of water. Stir until smoothallow to cool to room temperature. 

 

In a kitchen mixer, cream together butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Add in the melted chocolate and egg yolks. Mix together. 

 

Sift together the flour, baking powder, baking soda, and salt.

 

Mix in half of the dry ingredients into the  butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

 

In a separate bowl, whip the egg whites until frothy then add in a 1/4 cup of sugar until they form soft peaks. 

 

Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

 

Divide the batter into the muffin cups about 2/3 full and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.

 

While the cakes are baking and cooling, make the filling and icing.


To make the filling:

Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 oz. butter, salt, toasted coconut, and pecan pieces in a large bowl.

 

Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°F.)

 

Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)

 

To make the icing:

 

Heat the cream, chocolate and butter stirring until chocolate is melted and mixture is smooth. Let sit until room temperature.


To assemble the cupcakes:

 

Once the cupcakes have cooled, use a tool to push down the center of the cupcake creating a small hole.  Place a small amount of filling inside each cupcake.  Top with chocolate icing and serve.

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