For my uncle's birthday, I always bake him a German chocolate cake. However, this year I was bored with the regular old recipe and decided to try something new. Inspired by the classic Hostess Cupcakes, I created a rich German chocolate variation. First, I baked a moist chocolate cupcake. Next, I filled it with a coconut-pecan mixture. Finally, I topped it with a luscious layer of chocolate ganache.
Although the cake, ganache, and filling are simple to make, assembling the cupcake is more difficult. I tried using a pastry bag to stuff the center of the cupcakes, but quickly realized the pecans were too large and clogged the tip. Determined to fill the cakes, I used my finger to create a small cavity on the bottom of each cupcake and gently placed the filling inside. Any minor cracks were covered with thick a layer of ganache, so luckily, none of my guests noticed! To make your own scrumptious Hostess-inspired German chocolate cupcakes, read more.
Adapted from Food & Wine Ingredients Cake Directions Makes 12 cupcakes.
German Chocolate Cupcakes
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract
Adapted from Food & Wine
Makes 12 cupcakes.