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German Chocolate Cupcakes Adapted from Kyrstina Castella’s Crazy About Cupcakes
BAKING AND COOKING, A TALE OF TWO LOVES(1)21Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup unsalted butter (room temperature, plus more for tins)
- 2 cups flour (I used cake flour, not self-rising, sifted)
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 cups sugar
- 3 large eggs (room temperature)
- 1 1/2 tsp. pure vanilla extract
- 1 cup milk (I used almond milk)
- 5 oz. semisweet chocolate (melted and cooled)
- frosting (Coconut-Pecan, recipe to follow)
- ganache (Chocolate, optional, recipe to follow)
- 4 large egg yolks
- 12 oz. evaporated milk
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter (cut into small pieces, room temperature)
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- 2 2/3 cups flaked coconut
- 1 1/2 cups pecans (coarsely chopped)
- 4 oz. dark chocolate (or semi sweet)
- 6 tsp. cream (or milk)
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Reviews(1)
Lynne B. 8 years ago
Recipes instructions had some flaws (says
to use buttermilk) etc. when should have said milk or almond milk. Lol I ended up using buttermilk .
but over all was yummy. I would make again. This recipes makes at least 24 cupcakes.