Saturday, January 17, 2015

German Chocolate Cupcakes with Peanut Butter (or Coffee) Frosting

German Chocolate Cupcakes with Peanut Butter (or Coffee) Frosting 


(modified from Bakehouse)
These are much lighter and airier than my other cupcake recipe, which is more dense and moist and cake-like.
  • 8 oz (1.5 cups) all-purpose flour
  • 5 oz (2/3 cups) unsweetened cocoa powder
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 12 oz (1.5 cups) sugar
  • 4 oz (1/2 cup) melted butter
  • 2 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cup warm coffee or warm water (I use water as I don't drink coffee)
Sift together the flour, cocoa powder, baking powder, baking soda and salt.

In large bowl, beat together sugar, butter and egg until thick and pale, about two minutes with a handmixer. Beat in vanilla.

Slowly mix in the flour mixture and warm water (or coffee) alternately, beginning and ending with the flour mixture.

Using a spoon, fill cupcake liners about 3/4 full. Bake for about 15 minutes, or when a toothpick inserted into center comes out with only a few crumbs attached.

Makes about 16-20 cupcakes depending how full you fill the cups.

Top with your choice of frosting, two great ones below:

Peanut Butter Frosting 

(from AllRecipes)
  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter (use a commercial brand, not a pure organic brand as you actually need the added oil.)
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners' sugar
Make sure butter and peanut butter are at room temperature (and butter not melted) - this is important or the texture will be coarse! You may think you can cheat with a microwave, but trust me, I tried it and it did not end well. Just leave them on the counter a few hours or overnight.

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Consensus from work was very positive:

Coffee Frosting

  • 1/2 cup of butter
  • 4 cups confectioners' sugar
  • about 6 tablespoons strong black coffee at room temperature or as needed to soften (e.g. use way too much instant coffee in a small amount of hot water, or brew very strong coffee far too long). Do let the coffee cool before using, or it'll melt the butter.
  • (Optional: you could also add about 2 tbsp cocoa powder for mocha icing)
Again, butter must be at room temperature - leave out overnight.

Beat the butter well, slowly adding the sugar alternating with coffee until smoothly mixed. Beat at least a couple minutes to ensure it's light and fluffy.

I don't even like coffee and I thought this frosting tasted amazing.