The ever popular German Chocolate treat in DISGUISE!!
Happy National Cupcake Day? Well actually, there’s a bit of controversy as to whether this date is celebrated on August 17th, August 18th or December 15th. I figured I’d have them on all three days to keep my bases covered, right? 🙂 Who doesn’t love a cupcake? You certainly don’t have to call me twice! There’s something about them that makes you feel that all is right and sweet in the world. Well with me, at least! I asked hubby what kind he’d like to celebrate with and he emphatically said “German Chocolate!” You got it, Sweets! I thought I’d play a little joke on him and serve him German Chocolate Cupcakes disguised as Chocolate Cupcakes. Double the chocolate, double the pleasure, right? I simply hid the traditional Coconut Pecan frosting inside the cupcakes and iced them with a chocolate buttercream. Today’s scripture…A talebearer revealeth secrets: but he that is of a faithful spirit concealeth the matter. – Proverbs 11:13 (KJV). Ok, ok, this scripture is probably really addressing gossip, guys but I tend to stand on it to justify fun surprises too! 🙂
Boy, did I get him good! He said I thought you were gonna make the German Chocolate ones? I said I thought you’d prefer these instead and watched for his reaction as he took the first bite. He was pleasantly surprised to find the frosting inside the cupcake and finished it in like three bites! Yep, these babies are so deliciously moist and packed with so much flavor guys! I used these Jumbo (Chocolate For) Breakfast Muffins as my base. They’re moist, fudgy and use a strong French roast coffee to bring out the flavor in the chocolate. Delicious for breakfast but even better as a German Chocolate Surprise Cupcake. They satisfy my intense affection for chocolate. I know this because they simply make me dance no matter where I happen to be! Public included!! 🙂 Say Grace and enjoy!!
German Chocolate Surprise Cupcakes
- 2 and ¼ cups all purpose flour
- 3 tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. fine sea salt
- 12 T. unsalted butter softened
- 1 cup plus 2 T. Dutch process cocoa powder
- 1 and ½ cups granulated sugar
- 1 and ½ cups muscavado light brown sugar
- 1 and ½ cups dark roast brewed coffee room temperature
- 1 and ½ cups buttermilk room temperature
- 3 eggs room temperature
- 2 inch vanilla bean seeds scraped
- Coconut Pecan Frosting
- 3 egg yolks room temperature
- 1 c. brown sugar packed
- 1 and 1/2 sticks butter unsalted
- 1 can evaporated milk
- 2 inch vanilla bean seeds scraped
- 1 pinch kosher salt
- 2 c. pecans toasted,, chopped
- 2 c. sweetened coconut
- Chocolate Buttercream Frosting
- 4 sticks butter unsalted, room temperature
- 6 c. powdered sugar sifted
- 1 c. Dutch process cocoa powder sifted
- 1 tsp. kosher salt
- 4 inch vanilla bean seeds scraped
- 6 T. half and half
- Coconut optional garnish
- Pecans toasted, optional garnish
- Cupcakes - Preheat the oven to 325 degrees and line muffin tins with liners.
- In a large bowl, toss flour, baking powder, baking soda, and fine sea salt. Set aside.
- Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute.
- Remove the saucepan from the heat and stir in both sugars.
- Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth.
- Pour the chocolate mixture into the flour mixture and stir until combined.
- Divide the batter between 32 cavities. Fill any unused cavities halfway full with water for even baking.
- Bake for about 18-20 minutes or until there are just a few moist crumbs picked up with a toothpick.
- Let the cupcakes cool on a baking rack for 15 minutes to set.
- German Chocolate Frosting - Melt butter in a saucepan over medium heat.
- Whisk in milk, sugar, egg yolks and salt for about 15 minutes, stirring constantly.
- Remove from the heat and stir in vanilla beans, coconut and toasted pecans.
- Refrigerate until ready to assemble the cupcakes.
- Chocolate Buttercream - Using a mixer fitted with a paddle attachment, cream butter.
- Add powdered sugar and cocoa powder with the mixer on low until combined with the butter.
- Increase the speed of the mixer to medium and add the salt, vanilla beans, half and half and beat until creamy.
- Assembly - Remove a circular chunk from the center of each cupcake. Fill with 1.5 T. of the coconut pecan frosting. Decorate the cupcakes with chocolate buttercream and garnish with coconut and pecans. For a big surprise, 86 the garnish. Say Grace and enjoy!
Coconut Pecan Frosting adapted from Barefoot Contessa