I kept the Pistachio Buttercream recipe in a separate post to keep my recipe collection tidy. Below is how my first attempt at German chocolate cupcakes came out. I worked off a recipe that came inside the packaging of the chocolate bar I melted down for this.
I scooped the batter into some cupcake tins for baking. The batter was very thick!
Finally, I topped the cooled cakes with the Pistachio Buttercream and they were golden.
These were quite the yummy treat! The chocolate and pistachio mix worked out wonderfully! The buttermilk originally called for would have been the best choice in the cake, as though the heavy cream was good, buttermilk is known to give cakes a lot of moisture. I learned after making this that the buttermilk is more than just extra moisture in the cake, it also acts as a leavening agent...this could mean that a bit more baking soda could have helped here. That is not to say that these were anywhere near the moisture level of the Arabian desert! I just prefer a very moist cake. The pistachio frosting was just plain great. My friend loved them, too, finding the pistachio and chocolate combination quite delectable. The taste with that german chocolate was just out of this world. Chocolate and pistachios make great friends, and the excitement has begun for experimenting with frosting flavors.
German Chocolate Cupcakes with Pistachio Buttercream Frosting
Ingredients:
1 package German chocolate (4 ounces)
1/2 cup butter
1/4 cup coconut oil
1/2 cup white sugar
1/2 cup brown sugar
3 eggs, separated
1 teaspoon vanilla extract
To make the cake, heated some butter in a small saucepan, then melted in some bittersweet chocolate, creating a thick, chocolate base.
I added the molten chocolate to my stand mixing bowl, then stirred in some sugar.
Then, I added in my dry ingredients and some heavy cream. I used heavy cream over buttermilk because I had some available. The result was a very thick and creamy batter.
I scooped the batter into some cupcake tins for baking. The batter was very thick!
Finally, I topped the cooled cakes with the Pistachio Buttercream and they were golden.
These were quite the yummy treat! The chocolate and pistachio mix worked out wonderfully! The buttermilk originally called for would have been the best choice in the cake, as though the heavy cream was good, buttermilk is known to give cakes a lot of moisture. I learned after making this that the buttermilk is more than just extra moisture in the cake, it also acts as a leavening agent...this could mean that a bit more baking soda could have helped here. That is not to say that these were anywhere near the moisture level of the Arabian desert! I just prefer a very moist cake. The pistachio frosting was just plain great. My friend loved them, too, finding the pistachio and chocolate combination quite delectable. The taste with that german chocolate was just out of this world. Chocolate and pistachios make great friends, and the excitement has begun for experimenting with frosting flavors.
German Chocolate Cupcakes with Pistachio Buttercream Frosting
Ingredients:
1 package German chocolate (4 ounces)
1/2 cup butter
1/4 cup coconut oil
1/2 cup white sugar
1/2 cup brown sugar
3 eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup heavy cream
Instructions:
Pre-heat oven to 350 degrees F. Heat chocolate, coconut oil, and butter in saucepan over medium heat until chocolate is melted. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. In a medium bowl, combine flour, baking soda and salt. Beat melted chocolate mixture and sugar in large bowl until light and fluffy. Beat in egg yolks, one at a time, mixing well after each addition. Add vanilla and almond extracts. Add flour mixture alternately with heavy cream, then fold in egg whites. Pour batter into pans and bake for 30 minutes.
adapted from Baker's german chocolate cake
2 cups unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup heavy cream
Instructions:
Pre-heat oven to 350 degrees F. Heat chocolate, coconut oil, and butter in saucepan over medium heat until chocolate is melted. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. In a medium bowl, combine flour, baking soda and salt. Beat melted chocolate mixture and sugar in large bowl until light and fluffy. Beat in egg yolks, one at a time, mixing well after each addition. Add vanilla and almond extracts. Add flour mixture alternately with heavy cream, then fold in egg whites. Pour batter into pans and bake for 30 minutes.
adapted from Baker's german chocolate cake
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