German Chocolate Cupcakes

I (somewhat) apologize for all the sweet recipes heading your way. I promise I do cook savory food too! But these desserts are too delicious not to share. I made these cupcakes for a recent Birthday and had actually never made German chocolate cake before. It was surprisingly easy, especially the German chocolate frosting which I was unsure of when I started. The cupcakes are made from a doctored up cake mix, but you could totally go for the gold and make it all from scratch.

I loved the idea of creating a gooey coconut and pecan “nest” on top of each cupcake, surrounded by the rich chocolate buttercream. You get all of the traditional German chocolate cake components with a cute and creative twist!

PS: I was actually baking for two Birthdays so made half of the cupcakes German chocolate and half were girly double chocolate with extra chocolate frosting and pretty pink pearl sprinkles!

German Chocolate Cupcakes

Ingredients:
Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
1 cup sour cream

German Chocolate Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolk, lightly beaten

1/2 cup butter

1 1/2 tsp vanilla extract

1 1/2 cup chopped pecans

1 1/2 cup flaked coconut

Chocolate Buttercream:

4 oz cream cheese

1/2 cup butter

2/3 cup unsweetened cocoa

3 cups powdered sugar

2 tsp vanilla extract

1 Tbsp milk or cream (if needed)

Yield: 20-24 cupcakes

Directions:
Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

In a large bowl, gently combine oil, eggs and vanilla extract. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined. Add buttermilk and stir until combined. Add another third of the cake mix (again, sifting for easy stirring). Add sour cream, then final third of cake mix. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted toothpick comes out clean.

For the German chocolate frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks, and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans, and coconut. Let cool.

For the chocolate buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar, and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

Pipe the chocolate buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German chocolate frosting into the center.

Source: Your Cup of Cake

Skinny Colada

Fresh coconut water, pineapple juice, and rum = a delicious skinny piña colada! This month’s cocktail is light, tasty, and perfect to make if you’re looking to use up some fresh coconuts! (which by the way, are quite a task to open!) You can make it strong or add some extra pineapple juice if you’re a lightweight like me. Either way, you’ll feel like you’re sipping a drink on a tropical vacation without the usual calories!

Skinny Colada

Ingredients:
1.5 ounces rum
2 ounce pineapple juice
4 ounces coconut water (fresh or bought)
Lime for garnish

Yield: 1 drink

Directions:
Fill a cocktail shaker with ice. Combine the rum and pineapple juice and shake vigorously. Pour coconut water into a glass and top with pineapple-rum mixture. Garnish with a lime or however you like and enjoy!

Source: Everyday Maven

Almond Joy Scones

Almond Joys have one of my favorite flavor profiles: chocolate, coconut, and almond. So when I was recently pondering what flavor of scones to make, I knew this combo would be a keeper. I debated putting pieces of almond inside the scone, but decided to make a yummy almond glaze instead. I left some without any glaze (for the hubby), some with a white glaze, and then to be true to my beloved Almond Joy, some with a blue almond glaze.

Also, I was stoked to use the new amazing scone pan my hubby gave me for Christmas. It worked like a dream : )

Almond Joy Scones

Ingredients:
3 and 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 Tbsp plus 1 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 cup shredded coconut
2 cups cold whipping cream

Almond Glaze:
1 tsp almond extract
2 Tbsp milk
1 cup powdered sugar

Directions:
Heat the oven to 375 degrees. Mix together the first six ingredients. Pour in the cream and mix until the flour mixture is moistened. Put the mixture onto a floured surface (dough will be sticky!) and knead gently until a soft dough forms, about 2 minutes.

Divide the dough in half. Flatten the dough into a circle and cut each dough circle into eight triangles with a knife or pizza cutter. Place slices into a scone pan or on a cookie sheet about two inches apart. Bake for 15-20 minutes or until lightly browned.

Serve warm, if you don’t want to use a glaze. Let them cool completely if you want to glaze them. To make the glaze, whisk the three ingredients together. Add more milk if you want it thinner or more powdered sugar if you want it thicker. Add a few drops of blue food coloring if you want the blue glaze. Once scones are cooled, drizzle the tops with the almond glaze. Enjoy!

Source: Beckster original, adapted from Buns In My Oven