When it comes to cupcakes, this lady rocks! She makes cupcakes with very interesting combinations of exotic ingredients. Amazingly, most of her creations come out fantastic. The best part is that she shares her recipes and insights behind the ideas. Inspired by the cupcakeblog, I decided to make my own chocolate cupcake. I wanted something dense and rich and moist - no the ordinary fluffy and sometimes crumbly devil's food cake. I searched her web pages and came across an interesting combination of chocolate cupcake with a coconut topping. She called the combination "German" so I just assumed that chocolates and coconuts are a classic combination for the Germans. (After all, this combination comes out when you google "german chocolate cake," and about all of the German pralines I bought in Munich some years ago were filled with coconut.)
The cupcakes for that recipe was the plain old devil's food cake. So I searched some more and came across a really rich chocolate recipe. I decided to use this instead.
The cupcakes came out perfect!
They were a bit fluffy, but not as domed-up as the cupcake lady's.
So I then set them on a rack to cool completely before icing.
(One cupcake came out marbled - another reason to cover it up with a topping.)
The topping came out a bit more "runny" than in the original recipe, but that was because I used equal amounts of evaporated milk and condensed instead of milk and sugar.
Yummy, yummy!
No comments:
Post a Comment