I’ve been craving German Chocolate Cake since my birthday, almost a month ago. It’s my favorite kind of cake, but I’ve been on a restricted diet for health reasons. Today, I finally broke down and whipped up some German Chocolate cupcakes. I’m sure I’ll regret eating them, but sometimes the pleasure is worth the pain.
Recipes adapted from here and here.
Simple Chocolate Cupcakes (makes 1 dozen)
1 1/4 cups flour
1/4 cup cocoa (I used Hershey’s Special Dark cocoa.)
1 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup oil
1/4 teaspoon vanilla extract
1 tablespoon white vinegar.
Whisk together all ingredients until lumps are left. Pour the batter into a lined or pre-greased cupcake pan and bake at 350 F for 22-25 minutes.
Coconut Frosting
2 egg yolks
1/4 cup sugar
1/4 cup light corn syrup
1/2 cup evaporated milk
1/4 cup butter
1/2 teaspoon vanilla extract
6-8 ounces coconut flakes
1/2-3/4 cups chopped walnuts or pecans.
In a pot, stir together the yolks, sugar, corn syrup and evaporated milk. Heat over low heat, and don’t to allow the eggs to cook too quickly or they’ll scramble. Add butter, stirring until melted. Heat to a low boil, stirring continuously for 10-12 minutes as the mixture thickens to a custard-like consistency. Remove from heat and allow to cool. Stir in shredded coconut, vanilla extract, and chopped walnuts or pecans.