These were INCREDIBLE. You could just make the cupcake and use chocolate frosting.
Cupcakes
(from Better Homes & Garden's New Cook Book, Meredith edition, 1989)
makes 24 cupcakes / 350 degree oven
4 ounces German Sweet Chocolate (Baker's brand, available at most grocery stores)
1/3 cup water
1-2/3 cups all-purpose flour
1-1/3 cups sugar
1/2 teaspoons baking soda
1 teaspoons baking powder
1/8 teaspoon salt
2/3 cup buttermilk
1/2 cup (1 stick) butter
1 teaspoons vanilla
3 eggs
preheat oven to 350°F
1. in a small saucepan, melt chocolate and water over low heat. remove from heat and let cool.
2. add flour, sugar, baking soda, baking powder, and salt into the bowl of the electric mixer, stir to combine
3. add chocolate mixture, buttermilk, butter, and vanilla to the bowl, mix on low to combine, then beat on high speed for 2 minutes
4. add eggs, beat on high speed for 2 more minutes
5. scoop into cupcake tins, bake cupcakes until tester inserted into center comes out clean, about 20 minutes
Milk Chocolate Glaze
4 ounces milk chocolate, chopped
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1. place chocolate in a bowl
2. heat cream in a saucepan until bubbles form around the edge
3. pour hot cream over chocolate and stir until smooth
4. add vanilla and stir until combined
5. refrigerate to cool
Coconut-Pecan Topping
1 egg
1 5 ounce can of evaporated milk
2/3 cup sugar
1/4 cup butter
1-1/3 cups shredded, sweet coconut
1/2 cup chopped pecans
1. crack the egg into a small saucepan and beat lightly to break up
2. add milk, sugar, and butter. cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes
3. remove from heat, add coconut and pecans, stir to combine
4. refrigerate to cool
Posts
