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Sugar Glass Butterflies

Sugar Glass Butterflies
Click on photo for Jennifer Dontz's tutorial for making Sugar Glass Butterflies!


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Thursday, November 1, 2018

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.

5 comments:

  1. These cupcakes look so delicious Rhonda! Can't wait to try them!

    ReplyDelete
  2. Eating gluten free baked goods is not as difficult as it sounds, well prepared gluten free foods can be very tasty as or even tastier then the regular products. Also there are many gluten free cookbooks available in the market are the fabulous ones and makes life easy for the people who have to have gluten free diet. Also now a day the online markets have made things very easy as all the products which were otherwise difficult to find are readily available in the online market.

    ReplyDelete

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