I turned my grandmother’s German Chocolate Cake recipe into a cupcake recipe. Walnuts irritate the roof of my mouth, so I substituted pecans, which I think give the cake a more mellow, and rich flavor. Plus, my mouth doesn’t hurt!

Takes about an hour to mix and bake

Cupcake Ingredients

1/2 c water
4 (1 ounce) squares sweet chocolate
1 c butter, softened
2 c white sugar
4 egg yolks
1 t vanilla extract
1 c buttermilk
2 1/2 c cake flour
1 t baking soda
1/2 t salt
4 egg whites

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Insert cupcake liners into a muffin pan.
3. Sift together the flour, baking soda and salt and then set aside.
4. In a small saucepan, heat the water and 4 ounces of chocolate until completely melted. Remove from the heat and allow the chocolate to cool.
5. In a large bowl, cream 1 cup of butter and 2 cups of sugar until the mixture is light and fluffy. Beat in 4 egg yolks one at a time.
6. Blend in the melted chocolate mixture and vanilla.
7. Beat in the flour mixture, alternating with the buttermilk, mixing just until incorporated.
8. In a large glass or metal mixing bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in the remaining egg whites until no streaks remain in the batter.
9. Pour or spoon the mixture into the lined muffin pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool for 10 minutes in the pan, and then turn out the cupcakes onto a wire rack.

Frosting Ingredients

1 c white sugar
1 c evaporated milk
1/2 c butter
3 egg yolks, beaten
1 1/3 c flaked coconut
1 c chopped pecans
1 t vanilla extract
1/2 t shortening
1 (1 ounce) square semisweet chocolate

Directions

1. In a saucepan, over low heat, combine 1 cup of sugar, the evaporated milk, 1/2 cup of butter, and 3 egg yolks. Stir constantly until thickened, and then remove from heat.
2. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread.
3. Spread the frosting onto the tops of the cooled cupcakes.
4. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and then drizzle across the frosted tops.

A little flatter but still tasty!

This recipe also uses ground almonds, though I would consider substituting commercial GF flour for a fluffier cupcake. Another problem with nut flours is that they don’t rise as well as less mealy flours. Consider boosting the amount of baking powder slightly.

Ingredients

12 oz. of semi-sweet chocolate
1/3 cup butter
1/3 cup milk
1/3 cup finely ground almonds
3/4 cup sugar
1 t baking powder
4 eggs, separated

instructions

1. Preheat oven to 350 degrees F (180 C).
2. Insert cupcake liners into muffin pan.
3. Chop chocolate into small pieces and melt in double-boiler with butter and milk. If you have a metal bowl that sits on top of a saucepan, put water in the saucepan and mix the ingredients in the bowl, then insert the bowl into the saucepan. The bottom of the bowl should not touch the bottom of the saucepan.
4. Separate the egg whites and yolks, and beat the yolks until frothy.
5. Add ¼ cup of sugar to egg yolks and continue to beat until completely mixed.
6. Fold the melted chocolate mixture into the egg yolks.
7. Fold ground almonds and baking powder into the mixture.
8. In another bowl, beat the egg whites with an electric mixer or tabletop mixer until frothy.
9. Slowly add remaining sugar, until the egg whites form stiff peaks.
10. Fold egg whites into the chocolate mixture and mix with a spatula until smooth. Do not overmix.
11. Spoon or ladle mixture into cupcake liners about 2/3 full.
12. Bake at 350 degrees for about 18 minutes, or until a wooden pick or cake tester inserted into the center of the cupcakes comes out clean.