Wednesday, November 9, 2011

Roy turns the BIG 3-0!

He is first!  Yay!  Roy is out of his 20's before me!  Only by a month, but still!  I am 20 something and he is not and I enjoy rubbing that in!  Anyway, we had several friends meet us for dinner at one of our favorite spots, Mellow Mushroom.  Great pizza and all the guys are working on the beer club.  You have to get through all 70 beers they have on tap, eek!  Roy's favorite cake is german chocolate cake and I make it for him every year.  Well, this year I decided to do cupcakes instead because it is just easier to serve the 22 people that were coming to dinner a cupcake as opposed to trying the cut up the cake at the restaurant.  I think they turned out great!  Roy was a little sad there were not any leftovers to take home but you know what, we don't need leftovers at the house!

German Chocolate Cupcakes 

Makes 24 cupcakes

Chocolate Cupcakes
1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1 tablespoon instant espresso dissolved in 1/2 cup warm water

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before topping. Once cool, pipe outline of Chocolate Buttercream. Spoon Coconut Pecan Frosting in the center of each cupcake.

Coconut Pecan Frosting 
3 large egg yolks
1 can (12 ounces) evaporated milk
1 1/4 cups packed light-brown sugar
1 1/2 sticks unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups sweetened flaked coconut
1 1/2 cups pecans, toasted and coarsely chopped

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 -15 minutes. Pour through a fine sieve into a bowl.

Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Chocolate Buttercream Frosting 
1/2 cup butter, softened
3 1/2 cups confectioner's sugar
6 tablespoons cocoa powder
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
4 -6 tablespoons milk

Cream the butter on medium speed until it is very light in texture. Add the confectioner's sugar, cocoa powder, melted chocolate, and vanilla extract and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium, with the mixer running, add the milk one tablespoon at a time until you reach the desired consistency. 

Recipe from Baked Perfection

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