Inside-out German Chocolate Cupcakes

Jo’s birthday cake

Originally uploaded by Bake & Destroy!

I’ve been taunting my mother-in-law Jo with iced tea cupcakes for months now. She drinks this vile instant iced tea powder, I thought it’d be funny to mix it into frosting and frost lemon cupcakes with it. Then I thought about the chai cupcake recipe from Vegan Cupcakes Take Over the World and how easy it would be to use black tea instead of chai and then frost the cakes with lemon buttercream. Iced tea cupcakes started to sound pretty good after all. But Jo’s favorite cake of all is German chocolate and today is her birthday so I think I’ll leave the experimenting for later.
These are super easy, and more of a system of assembly than a recipe. The filling and frosting recipes make enough for two dozen cupcakes.

Make the filling first, you’ll need:

• 7 oz sweetened flaked coconut
• 14 oz sweetened condensed milk
• 1 cup chopped pecans

Then you:
Heat the oven up to 350 and put half the coconut and all the pecans on a cookie sheet. Toast in the oven until the coconut is evenly browned, about 8 minutes. You’ll want to get in there and mix it every few minutes to keep the coconut from burning. Dump the toasted stuff, the remaining coconut and the condensed milk into a medium bowl and mix it all up. Set aside.

Make your favorite chocolate cupcakes. My favorite is buttermilk chocolate but you could be a little more authentic and make a German chocolate cake. Either grease and flour your pans or line them with paper liners. I think my downfall with this recipe was paper liners, actually. A better-cooked cupcake will hold up to all the filling much better, and you’ll get that by greasing and flouring your pans as opposed to using paper liners. Anyway, fill the cups about 2/3 full and then add a tablespoon of the filling to the top. It’ll sink a bit, that’s what you want. I usually bake cupcakes for about 22 minutes and then check on them, but these were weird. I think I baked mine for 18 minutes. My usual test for doneness is to touch the top of the cake and if it springs back it’s done. Since these have gooey filling it’s harder to tell. If they’re really jiggly when you move the pan they aren’t done yet, that’s the best advice I can give. Let the cakes cool in the pan on a wire rack for 10 minutes, then take them out of the pan and leave them on the rack.

You have some options with the ganache. You can either make it while the cakes are cooling in the pan, take the cakes out of the pan, dump warm ganache on top and serve them up like molten cupcakes or let them cool all the way, make the ganache and then stick the cakes in the fridge to set up. Because I made these at 9am I chose the fridge option.

To make the ganache you’ll need:

• 8 oz bittersweet chocolate
• 1/2 cup heavy cream

Then you:
Melt the chocolate and then slowly stir in the cream. Stir until smooth. If you’re into making a mess just pour the hot ganache over the cakes, I went to Catholic school so I carefully spooned chocolate on top of each one.

That’s all. Pretty easy. Jo liked ‘em, she kissed me and everything.

---

Possibly related posts: (automatically generated)

• Cakespy Smores Cupcakes with Marshmallow Frosting

1 Comment(s)

Comments RSS TrackBack Identifier URI

Leave a comment

You must be logged in to post a comment.