Despite the fact that I was a gullible five-year-old, I had a hunch that grandpa's statement wasn't 100% accurate. I mean, he was an exemplary member of the Clean Plate Club, yet he had only a few wispy strands of hair across the top of his head—and not a curl among them. Even if his statement was true, I wasn't all that convinced that curly hair was what I wanted. It was painful enough when my mom brushed the tangles out of my straight hair. Wouldn't curly be worse?
Still, I let him think that his sole tactic was foolproof because he was my grandpa, and I liked him, and he was funny…….and he occasionally ate my green jello when grandma wasn't looking.
But my hair is still straight.
When I started to develop an interest in cooking and baking, grandpa was always more than willing to enjoy my creations and continue his quest for curls. The man didn't just talk the talk. He power walked the walk. Cookies, pastries, and homemade fudge would be devoured with an appreciative smile and a request for seconds. Homemade birthday cakes, no matter how illegible and off-centered the writing on top was, were regarded as if Sylvia Weinstock had labored over them for hours. And oh how he loved his German food!
Grandpa was drafted and served in WWII, retiring as a major and earning a Bronze Star for his service. During his time in Europe, he became very fond of his Sauerbraten, Schnitzel, and Apfelstrudel, so whenever he would visit, I would try to make him a special Deutschland-themed dinner. Last week, at age 94, my wonderful grandpa passed away, so I wanted to dedicate this post to him and make a dessert that I know he would have loved, a variation of German Chocolate Cake. I never, ever, saw him turn down dessert, and I'm sure the bakers in Heaven have been working overtime since he arrived.
Although German Chocolate Cake is actually an American dessert named after Sam German, who developed a sweet baking bar for Baker's Chocolate Company, most people associate it with German cuisine……including my family. I turned the traditional layer cake into individual "layer" cupcakes (kinda stole this idea from Martha Stewart), spreading the gooey coconut-pecan frosting between the cake layers and drizzling a rich chocolate ganache over the top.
Grandpa would've eaten at least two…with a side of black walnut ice cream. Rumor has it, that flavor will make your hair curly.
An alternative to creating the "layers" of cupcake and frosting is to fill the cupcakes with some of the frosting. Carefully remove the middle of the cupcake by cutting a circle in the top. Keeping the top "lid" intact, remove a section of the inside using a spoon, and replace it with some of the frosting. Replace the lid on top and decorate.
The frosting and the ganache can be prepared one day in advance and refrigerated, tightly covered. Set the frosting out to soften prior to decorating.
The chilled ganache can also be whipped with an electric mixer to create a lighter, fluffier frosting for decorating the tops of the cupcakes. If you want the ganache to drip over the sides, skip the refrigeration, and just allow it to cool at room temperature until it reaches your desired consistency.
For the cupcake batter, the brewed coffee can be replaced with water.
Prepare the frosting/filling: In a medium saucepan, combine the evaporated milk, egg yolks, brown sugar, and butter. Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted and the mixture thickens, about 10 minutes. Remove the saucepan from the heat and stir in the vanilla, salt, coconut, and pecans. Allow the frosting to cool completely.
Prepare the cupcakes: Preheat the oven to 350F degrees and spray cupcake tins with nonstick baking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs with the sugar and oil until light and well combined, 3 minutes. Beat in the coffee, milk, and vanilla.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Using an ice cream scoop, fill the prepared cupcake tins with the batter, filling each cup just over halfway full. Bake the cupcakes until they are puffed and a toothpick inserted into the center emerges clean, 16-18 minutes. Allow the cupcakes to cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
Assemble the cupcakes: Using a serrated knife, cut each cupcake into three separate "layers" crosswise. Spread a layer of the coconut-pecan frosting on top of the first and second layers and reassemble. Top the cupcakes with the ganache, either by drizzling over the sides or piping decoratively.
yum yum yum this looks amazing!
I'm so sorry about your Grandpa. I'm sure he would have loved these cupcakes – they look so fancy. This is my daughter's favorite cake!
Thank you, Kat! I had to get them out of the house–too tempting!
Those are the most elegant cupcakes I've ever seen! They look so delicious. I made a very similar German Chocolate Cake but I love your idea of individual portions.
Your cupcakes looks like works of art. Delicious art!!!
Thank you so much, Nice Smile! Im so glad that you enjoyed both the post and the cupcakes.
German Chocolate anything was one of my hubby's favorites! My Steve and your Grandpa would've gotten along famously! Your cupcakes look so yummy!
Oh – and your granola?? OUT OF THIS WORLD fantastic! Everyone has enjoyed it tremendously! Out of the bag, over yogurt, with milk, over hot oats…you just can't go wrong! I'll definitely be ordering more!
Thank you, Kathleen! What a nice compliment Hope that you are enjoying your weekend.
oh what i wouldnt do for one of those fantastic desserts!
This one tops all recipes I saw for today! Two thumbs up with standing ovation. Really great one!
Wow, thanks so much, Tera! What a flattering comment–really made my day Glad that you enjoyed the post and the photos!
I SOOOO wish my grandpa (last name of "Baker")was still around, being straight from Germany, this was his favorite dessert and these cupcakes would have tickled his fancy!!
Julie, saw you on TV and had to check out your blog. It's super!!! I read this cupcake recipe and headed right out to the store so I could try them. Well, we LOVED them. They will be gone in no time. Thanks so much.
Thanks so much for your comment, Anne! What an appropriate last name Its funny–my grandfathers last name was Kuck, pronounced Cook! Have a great day!
Thanks so much for letting me know, Jean! So glad that you enjoyed the cupcakes. It was fun to see the show as a rerun last week–much less nerve-wracking than when it initially aired!!
Do you store them in the fridge, or on the counter? I typically risk it and leave stuff on the counter, but the coconut filling in these makes me nervous.
Also, would regular old vegetable or canola oil be ok instead of the safflower oil? I hate to buy an ingredient that I'll rarely use.
Thanks for any assistance, I can't wait to make these!
Yes, you can definitely substitute canola or vegetable oil for the safflower. Regarding refrigeration, you can keep the cupcakes at room temperature for a small amount of time (I would say up to a day), but yes, I would recommend refrigerating them any longer. Just be sure to keep them tightly covered/wrapped to prevent them from drying out!
Looks Great! Are there any Safflower Oil Substitutes?
Thanks Yes, you can substitute just about any oil: canola, vegetable, sunflower….. I dont receommend olive oil though, as it will alter the flavor.