German Chocolate Cupcakes

March 30, 2012
German Chocolate Cupcakes ~ chocolate cupcakes topped with creamy chocolate frosting and the ever-classic German chocolate cake coconut-pecan topping.  They're a delicious mix of chocolate cake, scrumptious chocolate frosting, and ooey-gooey coconut-pecan topping in every bite!
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German Chocolate Cupcakes

Sshhhhhhh ... don't tell my husband ... I think I have a new love. 

Well, it's just a chocolate love, so maybe he'll be okay with it.

When a friend of mine made German Chocolate Cupcakes for a Cupcake Bar our teacher-team hosted a couple of weeks back, I immediately fell in love.  I love, love, love German chocolate cake ... especially the ooey-gooey coconutty topping ... but I never thought of making it in cupcake form.

German Chocolate Coconut-Pecan Topping

Why not?  What is wrong with me??  I'm happy to say that this lapse in thinking has been corrected.

To make these amazingly fabulous German Chocolate Cupcakes, my friend first just bakes up chocolate cupcakes.  You can use any ol' chocolate cupcake recipe you'd like, or whip 'em up from a cake mix.  Whatever fits your fancy.  I used my favorite chocolate cupcake recipe from The Hummingbird Bakery Cookbook, which I've included below.

Then she tops the chocolate cupcakes with that ever-classic German chocolate cake coconut topping.  But wait!!!!  Before that, she frosts the cupcakes with chocolate frosting!  So, yes, you get a delicious mixture of chocolate cake, creamy chocolate frosting, and ooey-gooey coconut topping in each bite.  G-E-N-I-U-S!!!  Oh.  My.  Gosh.  It's soooooo good.

German Chocolate Cupcakes

Here again, you can use any chocolate frosting you'd like so if you've got a favorite, go with it.  For the coconut topping that's the hallmark of German chocolate cupcakes, you can buy that pre-made.  Personally, I think it tastes soooo much better to make it homemade ... and it's pretty easy.  So, if you've never made it homemade, I strongly encourage you to give it a whirl.  I used my Mom's recipe, which I've included below.

Hmmmmm.  So, to tell or not to tell my husband about my new German Chocolate Cupcakes love?  That is the question.

Check out these other super tasty cupcake recipes:
German Chocolate Cupcakes
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!



cupcake recipe, German chocolate cupcakes recipe, chocolate cupcake recipe
Cupcakes
Yield: 12 cupcakes

German Chocolate Cupcakes

Chocolate cupcakes topped with creamy chocolate frosting and the ever-classic German chocolate cake coconut-pecan topping. They're a delicious mix of chocolate cake, scrumptious chocolate frosting, and ooey-gooey coconut-pecan topping in every bite!
prep time: 35 Mcook time: 30 Mtotal time: 65 M

ingredients:

Chocolate Cupcakes:
  • 3/4 c. + 2 T. all-purpose flour
  • 3 T. cocoa powder
  • A scant 3/4 c. granulated sugar
  • 1 1/2 tsp. baking powder
  • pinch of salt
  • 3 T. unsalted butter, at room temperature
  • 1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
  • 1 egg
  • 1/2 tsp. vanilla extract
Chocolate Frosting:
  • 2 1/3 c. confectioners' sugar
  • 1/4 c. cocoa powder
  • 6 T. unsalted butter, softened
  • 2 T. milk
  • 1/2 tsp. vanilla extract
  • pinch salt
Coconut-Pecan Topping:
  • 3 egg yolks, lightly beaten
  • 1 c. evaporated milk
  • 8 T. (1 stick) unsalted butter
  • 1 c. granulated sugar
  • 1 1/4 c. sweetened shredded coconut
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1 c. chopped pecans
  • Pecan halves for tops of cupcakes (optional)

instructions:

How to cook German Chocolate Cupcakes

Chocolate Cupcakes:
  1. Put the flour, cocoa powder, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency.
  2. Whisk together the milk, egg, and vanilla. Slowly pour about half the milk mixture into the flour mixture. Beat on low speed to combine. Turn the mixer up to high speed and beat for just a few seconds to remove any lumps.
  3. With the mixer back on low speed, pour in the remaining milk mixture. Beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.
  4. Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 - 25 minutes, or until the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.
  5. Frost with chocolate frosting and top with coconut-pecan topping.
Chocolate Frosting:
  1. Beat butter in bowl of electric mixer on medium speed until fluffy, about 1 minute.
  2. Reduce speed to low and add sugar, 1 cup at a time, beating for about 15 seconds between each addition. Add cocoa powder and beat for 15 seconds. Increase speed to medium and beat until smooth, about 3 minutes.
  3. Add salt, vanilla and milk, beating on low speed to combine. Increase speed to medium and beat until fluffy, about 3 minutes, stopping to scrape down sides once or twice. Pipe onto cupcakes.
Coconut-Pecan Topping:
  1. Combine evaporated milk, egg yolks, butter, sugar, coconut, and salt in a medium saucepan. Stir until combined.
  2. Cook over medium-high heat, stirring constantly, until thick, about 5 to 7 minutes. Remove from heat; stir in vanilla extract and chopped pecans. Let cool to lukewarm.
  3. Top each frosted cupcake with a bit of coconut topping. Place a pecan half on top (optional).
TRACEY'S NOTES
  1. This recipe makes 12 cupcakes. And it really does make 12! Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much. If you're like me, you'll feel like there's not enough batter to stretch to 12 cupcakes ... but there really is. 
  2. Also, I know the mixing method seems a bit unconventional ... but trust me, it really works and creates a wonderful cupcake! I talk about the mixing method in my The BEST Vanilla Cupcakes post.
Created using The Recipes Generator


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24

Spicy Tomato Bacon Spaghetti

March 20, 2012

I love spaghetti!  So, when this month's Crazy Cooking Challenge came around with the challenge of spaghetti with red sauce, I was stoked.  (Yes, I did grow up during the 80's, in case you were wondering ... ya know, with my cool use of the word stoked and all.)  So many spaghetti possibilities!!!  In my search for my challenge entry, I found way more than one spaghetti dish of interest.  For the challenge, I went with Pizza Spaghetti Bake, but that wasn't the only spaghetti dish whipped up in my kitchen during my challenge preparations.  Nope.  I also fell in love with this Tomato Bacon Pasta from Just One Cookbook.  Delicious.

With a generous dose of crushed red pepper simmered in the sauce, this dish is in line with the flavors of a spicy Pasta Amatriciana served at one of my favorite local Italian restaurants.  I'm excited to now know how to prepare this at home!  But with the addition of bacon, I think this version may even kick the restaurant dish's pa-tooty!

I cooked up some applewood smoked bacon and combined it with lots of chopped onion, some garlic, diced tomatoes, and crushed red pepper ...


... and let that simmer together to become a beautiful bacon-y red sauce.


Then I added cooked spaghetti and lots of fresh parsley, tossed it all together ...

... and topped it off with freshly grated Parmesan and more parsley.  The result?  A dish that's both delicious and beautiful.  As we say at our house, it's a keeper!  Most definitely.




Spicy Tomato Bacon Spaghetti
Ingredients
1/2 of a 13 or 14 oz. package spaghetti  (I used whole wheat)
8 slices applewood smoked bacon, chopped  (you could use regular bacon just fine)
2 cloves garlic, minced
1 large onion, chopped
1/2 tsp. red chili pepper flakes
2 (14.5 oz.) cans diced tomatoes, undrained
1/2 c. reserved cooking water from cooking the pasta
1/2 c. chopped fresh parsley
Sea salt & freshly grated black pepper, to taste
Freshly grated Parmesan cheese
Additional chopped fresh parsley


Directions
1.  Cook spaghetti in a large pot of salted boiling water according to package directions.  When spaghetti is cooked, reserve 1/2 cup of the cooking water.  Drain spaghetti and set aside.

2.  Meanwhile, cook bacon in a large skillet until just browned, about 5 minutes; drain.  Add onion and garlic to the drained bacon; cook until onion is translucent, about 4 to 5 minutes.  Add red chili pepper flakes, diced tomatoes with juice, and reserved pasta water.  Stir to combine.

3.  Bring to a simmer and then cook, uncovered, for 10 minutes.  Season with salt and pepper, to taste. 

4.  Add the pasta and 1/2 cup chopped fresh parsley; toss to coat.  Top individual servings with grated Parmesan and additional chopped parsley.

Enjoy!

12

No-Bake Chocolate Eclair Dessert

March 9, 2012
With layers of graham crackers and fluffy vanilla pudding, this classic No-Bake Chocolate Eclair Dessert is creamy, delicious, and comforting.  And it's ALWAYS a big hit!

Creamy & delicious No-Bake Chocolate Eclair Dessert Image ~ always a HUGE hit.   www.thekitchenismyplayground.com


 I've actually posted this deliciously creamy, comforting No-Bake Chocolate Eclair Dessert before.  Back in the first couple of months of the blog.  When I had like 2 followers.  And I had absolutely no idea what I was doing.  (Not that I really know what I'm doing now, either ... but I have learned at least a little bit in the past year!)   So since this is one of my all-time favorites, I decided it was worthy of posting again.

And now back to our No-Bake Chocolate Eclair Dessert.

I mean seriously, can you say comfort food? And super easy? And super yummy? And chocolate-y??

Well, all those things are wrapped up together in this one creamy dessert.

With layers of graham crackers and fluffy vanilla pudding, this classic dessert is creamy, delicious, and comforting.  And it's ALWAYS a big hit!

This is one of those been-around-forever recipes.  Somehow, though, I didn't learn about it until just a couple of years ago.  I was introduced to it by my mother-in-law, and after just one bite, I knew exactly why it's been around forever. Because it just plain tastes so good!

Just look at those gorgeous, creamy layers.  And a fudgy chocolate topping sure doesn't hurt.

No-Bake Chocolate Eclair Cake Image

Now, I love to bake, and I certainly don't shy away from complex dessert recipes. But sometimes I want something tasty that just so happens to be easy, too.

This creamy dessert sure fits the bill when it comes to the easy category.

For this No-Bake Chocolate Eclair Dessert, you simply start with graham crackers, instant vanilla pudding, and Cool Whip . Mix the pudding and Cool Whip together - then resist the urge to dive in with a spoon and eat it all up at this point ... wait for the final product ... it's worth it, I promise. 

I love to bake, and I certainly don't shy away from complex dessert recipes. But sometimes I want something tasty that just so happens to be easy, too. This creamy dessert sure fits the bill when it comes to the easy category. 

Then layer this fluffy pudding mixture with the graham crackers. You just lay the whole graham cracker sheets in the pan and spread them with the pudding. How easy is that?

Making Pudding Layer for No-Bake Chocolate Eclair Dessert Image

Once you're done your graham cracker and pudding layers, boil together some sugar with cocoa and milk, and then add butter and vanilla.

Pour all that chocolatey yumminess over the top graham cracker layer.

Making Chocolate Topping Layer for No-Bake Chocolate Eclair Dessert Image

Now lick the spoon ... and the pudding bowl ... you deserve it.

Refrigerate the dessert over night, and then dig in!

How to Make No-Bake Chocolate Eclair Dessert Image

You'll be surprised how yummy and satisfying this super-simple concoction is.  It's totally fabulous for pot-lucks.  

And in our house it's not at all relegated to dessert ... Mark says it makes a great breakfast.  I certainly wouldn't know what he's talking about on that, though.  Okay, okay ... I may be fibbing about that ...

Check out these other super tasty no-bake desserts:

No-Bake Chocolate Eclair Dessert photo
Thank you for stopping by The Kitchen is My Playground.  We'd love to have you back soon!


eclair, chocolate eclair, no bake, no bake dessert, easy dessert recipe
Dessert
American
Yield: 10-12 servings
How to make No-Bake Chocolate Eclair Desserthttps://youtu.be/DXuqRQAX7GMDemonstration of how to make No-Bake Chocolate Eclair Dessert
No-Bake Chocolate Eclair Dessert

No-Bake Chocolate Eclair Dessert

With layers of graham crackers, fluffy vanilla pudding, and fudgy chocolate topping, classic No-Bake Chocolate Eclair Dessert is creamy, delicious, and comforting. And it's ALWAYS a big hit!
Prep time: 25 MinCook time: 10 MinInactive time: 8 HourTotal time: 8 H & 35 M

Ingredients

Filling:
Chocolate Topping:
  • 1/3 c. unsweetened cocoa powder
  • 1 c. granulated sugar
  • 1/4 c. milk
  • 1/2 c. butter (1 stick)
  • 1 tsp. vanilla extract

Instructions

Prepare the filling:
  1. Combine dry pudding mix and 2 & 1/2 cups milk; beat until well mixed. Stir in Cool Whip.
  2. Place a layer of graham crackers in the bottom of a 9x13" dish.
  3. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
Prepare the chocolate topping:
  1. In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.
  2. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
  3. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.
  4. Cover dessert and refrigerate over night.
TRACEY'S NOTES:
  1. Keep in mind when making this, No-Bake Chocolate Eclair Dessert must chill overnight to set and allow the layers to meld.
  2. When making the chocolate topping, be sure to let the mixture come to a full rolling boil. Otherwise, it will stay too soft and runny on top of the dessert -- rather than setting into a nice fudgy layer.
  3. Enjoy! (Seriously, enjoy! ... this stuff is soooooo good.)
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No-Bake Chocolate Eclair Dessert ~ Easy, creamy, delicious, & always a HUGE hit. Creamy layers of deliciousness with a rich chocolate topping.  www.thekitchenismyplayground.com


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273

Baby Shower White Chocolate Popcorn

March 5, 2012
With yellow and baby blue M&M's, this fun Baby Shower White Chocolate Popcorn is just perfect for a little boy baby shower.  Or, change the M&M colors to match any occasion!

Baby Shower White Chocolate Popcorn in Blue Tulip Cupcake Papers Image
18

Baby Shower White Chocolate-Dipped Rice Krispie Treats

March 1, 2012
Need a super easy, but fun and festive party treat?  Look no further!  Simply dip Rice Krispie treats in chocolate and decorate with sprinkles, like with these adorable Baby Shower White Chocolate-Dipped Rice Krispie Treats.

White Chocolate-Dipped Rice Krispie Treats Image ~ An & easy fun treat for a baby shower or ANY occasion!

My little first graders are so sweet.

See, my friend Andrea ... who just so happens to also be my classroom instructional assistant ... is expecting her first child soon.  A little boy, to be exact.  And guess what our incredibly amazing little firsties did?

They asked me if we could throw her a baby shower!  How adorably sweet is that?  Of course I said yes.  How could I not?

So onto planning a secret baby shower we went.  But, here was my major dilemma.  What on Earth to serve as our treat?

28
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