When you click on a page, scroll past this week's featured photo to view.

WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


___________________________________________________________



Nothing says Irish like Beautiful Lace

Nothing says Irish like Beautiful Lace
Click on photo for Earlene Moore's tutorial for beautiful fondant lace and have fun with your next cake!


.............................................................................................................................

/////////////////////////////////////////////////////////////////
.............................................................................................................................



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.

4 comments:

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

    ReplyDelete
  2. Thanks for sharing this vast knowledge to us in this single article. I really appreciate your work. You are going well. Keep it up and keep sharing. 메이저사이트

    ReplyDelete
  3. Keep up the good work , I read few blog posts on this internet site and I believe that your site is really interesting and contains lots of fantastic info .
    경마사이트
    경마


    ReplyDelete

We really appreciate your comments and always look forward to hearing from you!

However we do not like spam, derogatory comments, or foul language. We would appreciate it if your would refrain from doing so or your comment will be deleted.

Search This Blog

The Tutorials This Week Were Generously Shared by

RHONDA CHRISTENSEN, EARLENE MOORE, BOBBIE NOTO, EDNA DE LA CRUZ & TONI BRANCATISANO

And to ALL of our Readers...

Above all, have fun and keep baking!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

Pillow Cake Tutorial by Toni Brancatisano

Pillow Cake Tutorial by Toni Brancatisano
How beautiful! A great tutorial shared byToni Brancatisano. Click on photo to see the tutorial!

Pistachio-Cardamom Cake

Pistachio-Cardamom Cake
Click on link for Edna De La Cruz's dee-lish cake recipe.

Related Posts with Thumbnails