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| {photo credit: me} |
i've been absent for way too long. if i give you a recipe for scrumptious german chocolate cupcakes with homemade coconut pecan frosting will you forgive me?
i'm going to interpret your silence as a yes.
my dad loves all kinds of cake. (i get that from him), but german chocolate is one of his faves. for his birthday a few weeks ago i decided to make him a homemade mini cake. i had enough batter leftover to make a dozen cupcakes, and man, oh, man. chocolate attack.
i got the recipe for the "best chocolate cake everrrrr" from lulu the baker. she don't lie. the cake was crazy dense and moist. i like my cake to weigh like 6 pounds straight from the pan. i don't want it to be easy to lift with one hand.
the recipe for the coconut pecan frosting was from every homemaker's idol, martha stewart. the key to this recipe is to follow every step even when she tells you to "pour [frosting] through a fine sieve into a bowl." don't question her. you pour that frosting through that sieve. in my case, i poured it through a sort of colander type thing because i don't know how to properly pronounce sieve much less own one.
follow the steps below for the most delicious choco cake and coconut frosting you ever did see (and taste)!
for the cake:
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot, string coffee
preheat oven to 350 degrees. grease two 8" cake pans or grease cupcake pans if you wish to make them instead. combine all dry ingredients in the bowl of a stand mixer and mix until combined. in a small bowl, combine buttermilk, oil, eggs, and vanilla. pour buttermilk mixture into dry ingredients and beat until just smooth. add coffee and mix until just incorporated. divide batter, which will be incredibly runny, evenly between the pans. bake for 35-40 minutes until a toothpick stuck in the center of each cake comes out clean. remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
for the frosting:
3 large eggs
1 can (12 oz) evaporated milk
1 1/4 cups packed light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 2/3 cups sweetened coconut
1 1/2 cups pecans, toasted and coarsely chopped
combine egg yolks, evaporated milk, and brown sugar in a saucepan. add butter and cook over medium heat, stirring constantly until thick, about 10 minutes. pour through a fine sieve into a bowl. stir in vanilla, salt, coconut, and pecans. let cool completely. frosting can be refrigerated in an airtight container for up to one day. bring to room temperature being using.
frost your cake and eat it, too.
happy belated birthday, daddio! had so much fun celebrating with you over wine and cheese and cake! i love you.
i got the recipe for the "best chocolate cake everrrrr" from lulu the baker. she don't lie. the cake was crazy dense and moist. i like my cake to weigh like 6 pounds straight from the pan. i don't want it to be easy to lift with one hand.
the recipe for the coconut pecan frosting was from every homemaker's idol, martha stewart. the key to this recipe is to follow every step even when she tells you to "pour [frosting] through a fine sieve into a bowl." don't question her. you pour that frosting through that sieve. in my case, i poured it through a sort of colander type thing because i don't know how to properly pronounce sieve much less own one.
follow the steps below for the most delicious choco cake and coconut frosting you ever did see (and taste)!
 |
| {photo credit: me} |
for the cake:
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot, string coffee
preheat oven to 350 degrees. grease two 8" cake pans or grease cupcake pans if you wish to make them instead. combine all dry ingredients in the bowl of a stand mixer and mix until combined. in a small bowl, combine buttermilk, oil, eggs, and vanilla. pour buttermilk mixture into dry ingredients and beat until just smooth. add coffee and mix until just incorporated. divide batter, which will be incredibly runny, evenly between the pans. bake for 35-40 minutes until a toothpick stuck in the center of each cake comes out clean. remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
for the frosting:
3 large eggs
1 can (12 oz) evaporated milk
1 1/4 cups packed light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 2/3 cups sweetened coconut
1 1/2 cups pecans, toasted and coarsely chopped
combine egg yolks, evaporated milk, and brown sugar in a saucepan. add butter and cook over medium heat, stirring constantly until thick, about 10 minutes. pour through a fine sieve into a bowl. stir in vanilla, salt, coconut, and pecans. let cool completely. frosting can be refrigerated in an airtight container for up to one day. bring to room temperature being using.
frost your cake and eat it, too.
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| {photo credit: me} |
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| {photo credit: me} |
happy belated birthday, daddio! had so much fun celebrating with you over wine and cheese and cake! i love you.
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