German Chocolate Cake Cupcakes
A local baker made it to the finals of TLC's Cupcake Wars! She may not have won the $10,000 prize but she's still a winner in our book!
One of her cupcake creations, a Hawaiian German chocolate cupcake with coconut buttercream, got rave reviews from both judges. She's making the cupcakes for us LIVE this morning!
Melissa Cabral is going to give her a surprise ingredient and she'll have to make a breakfast cupcake in 1 hour!
Hawaiian German Chocolate Cake
Recipe courtesy Jenni Brewster, Cupcake Wars, 2012
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
3/4 cup whole milk
1/2 cup canola oil
2 tablespoons espresso
1 1/4 cups hot coffee (recommended: strong Kona coffee)
Hawaiian German Chocolate Frosting follows
Preheat the oven to 350 degrees F.
Line standard cupcake pans with 30 liners. In the bowl of an electric mixer or a large bowl, sift together the sugar, all-purpose flour, cocoa powder, baking powder, baking soda and salt. In a separate medium sized bowl, combine the eggs, whole milk, canola oil and espresso. (DO NOT ADD COFFEE YET). Combine the wet ingredients with the dry ingredients and mix on low speed for 1 minute or until the ingredients are combined. Scrape down the sides of the bowl and mix on medium speed for 30 seconds. Switch the mixer back to low speed and add the hot coffee. Mix on low speed for 1 minute. Batter will be very loose and runny.
Fill the cupcake liners 2/3 full of batter and bake for 22 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.
Hawaiian German Chocolate Frosting
3/4 can of evaporated milk (10 and 1/2 ounces)
5 tablespoons butter
1 1/8 cups sugar
3 egg yolks
1 teaspoon vanilla
1 1/4 cups macadamia nuts (toasted and chopped)
1 1/2 cups sweetened flaked coconut
In a small saucepan, heat the evaporated milk and butter until tiny bubbles start to form around the edge of the pan. Meanwhile in a medium stainless steel saucepan, mix together the egg yolks and sugar. Slowly temper the milk mixture into the eggs and sugar, whisking continuously until all is combined. Over medium to high heat stir the mixture with a rubber spatula in a figure 8 pattern along the bottom of the pan continuously until mixture thickens and you can run your finger across the back of the spatula coated with mixture and it will leave a clean line. This process can take as long as 20 minutes. Take care not to burn the mixture, adjusting the heat accordingly. After mixture is thickened, remove from heat and add the toasted macadamia nuts and coconut. Transfer to a baking sheet and cool completely in the refrigerator.
Yield: approximately 3 cups
To assemble:
Spoon about 2 tablespoons of frosting onto each cupcake. With your fingers, mold the frosting onto the cupcake forming the frosting so that it covers the top and side edges of the cupcake. Enjoy!