Description
Barefoot Contessa german chocolate cupcakes blend rich chocolate with classic coconut-pecan frosting for a delightful dessert. Bakers can create these indulgent treats with simple ingredients and straightforward techniques that bring German chocolate cake elegance to individual servings.
Ingredients
Scale
- 220 g plain flour
- 100 g unsweetened cocoa powder
- 1.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 170 g unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 4 large egg yolks
- 240 ml (1 cup) buttermilk, shaken, at room temperature
- 120 ml (½ cup) sour cream, at room temperature
- 340 ml (12 fl oz) can evaporated milk
- 2 tbsps freshly brewed coffee
- 130 g caster sugar
- 250 g light brown sugar, lightly packed
- 200 g sweetened flaked coconut
- 100 g blanched sliced almonds, toasted
- 100 g chopped pecans
- 2 tsps pure vanilla extract
- 0.5 tsp pure almond extract
- 0.25 tsp sea salt
Instructions
- Preparation: Preheat oven to 180°C (350°F) and line cupcake tin with paper liners.
- Creaming: Utilize electric mixer to blend butter, caster sugar, and brown sugar until light and fluffy, approximately 5 minutes.
- Liquid Integration: Incorporate eggs and vanilla extract into creamed mixture, ensuring smooth consistency.
- Wet Ingredients Blend: Whisk buttermilk, sour cream, and coffee in a separate bowl to create liquid component.
- Dry Ingredient Sifting: Sift plain flour, cocoa powder, bicarbonate of soda, and salt to eliminate potential lumps.
- Batter Formation: Gently fold buttermilk mixture and dry ingredients into butter mixture, alternating in thirds and mixing on low speed to maintain delicate texture.
- Baking Process: Pour batter into cupcake liners, filling approximately ¾ full. Bake in oven center for 20-25 minutes until skewer emerges clean.
- Cooling Stage: Rest cupcakes in tin for 10 minutes, then transfer to wire rack for complete cooling.
- Frosting Preparation: Melt butter in saucepan, then whisk in evaporated milk, brown sugar, and egg yolks over medium heat.
- Frosting Finishing: Simmer mixture for 15 minutes, stirring continuously until thickened. Remove from heat and fold in vanilla extract, almond extract, coconut, almonds, pecans, and sea salt.
- Final Assembly: Allow frosting to cool for one hour, then spread generously onto completely cooled cupcakes using knife or small spatula.
Notes
- Prevent Overmixing: Gently fold batter to maintain cupcake’s tender texture, stopping when ingredients are just combined to avoid tough, dense results.
- Temperature Matters: Use room temperature ingredients for smoother batter and more even mixing, ensuring better cupcake consistency.
- Check Doneness Carefully: Insert skewer into cupcake center; it should come out clean with minimal crumbs, indicating perfect baking time.
- Frosting Technique: Allow frosting to cool completely before spreading to achieve ideal spreadability and prevent melting on warm cupcakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 24
- Calories: 360
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg