GERMAN CHOCOLATE CUPCAKES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 52m
Yield 24 cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
- Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
- For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.
- For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
- Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.
- Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop.
- Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
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- Ensure the mould is thoroughly clean and dry, paying particular attention to the ‘corners’ and edges of the mould’s design.
- Prepare to temper the chocolate. Have a large baking tray, tea towel or square of kitchen roll, a ladle or spoon, and sharp knife to hand.
- Begin to temper the chocolate. Break the 350g chocolate into a heatproof glass bowl. Build a bain marie by suspending the bowl over a pan containing some water, ensuring the water doesn’t touch the base of the bowl. Place the bain marie on the hob over a low – moderate heat. Allow the chocolate to start to melt. Stir the chocolate making a note of the temperature. Melt the milk chocolate to 46℃ / 115℉. Be careful not to take it any higher than this temperature as it could soon seize and become unworkable!
- Cool the chocolate. Remove the glass bowl from the bain marie and sit it on the tea towel / kitchen roll. Stir the chocolate watching the temperature. You’re aiming for it to reduce to 26℃ / 80℉. This will take at least 10 minutes.
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