There are a few great things about this post:
1. I am finally sharing the promised German Chocolate Cupcakes that we taunted you with a few posts earlier. Remember these?
2. We found some free Peet’s coffee waiting for us at our doorstep and we were stoked to be stocking up on some good grinds.
Naturally, when we received the means to make a tasty cup of joe, laced with hints of toffee, we had to make something rich, chocolatey, and probably not so healthy.
As coffee connoisseurs, waking up to a fresh pot of coffee in the morning is a normal part of LYK living. [Ask anyone]
As sad as it is, it’s a little harder to truly enjoy your cup coffee if you are a Monday-Friday, 9am to 5pm-er and quickly pour it into your To Go mug and take it to work with you. All the while, resisting to sip while driving as to avoid those sneaky coffee stains that you won’t find until hours later.
Yea, well sometimes it’s nice to actually enjoy it with company at a coffee shop, or after a nice holiday meal with family and friends, or with a chocolatey dessert!
Yea… The latter of the three coffee-enjoying scenarios got us.
And what could pair up better with a steamin’ cup of
joe Peet’s Coffee than an LYK hand crafted German Chocolate Cupcake?
I mean, that’s just about as good as it gets… right?
Wrong, it’s even better if you decide to hollow out some of the cakey middle and replace it with rich chocolate frosting.
So here it goes:
Measure the co-co-nut.
Combine the sweetend condensed milk, sugar and egg yolks. Add the butter and milk.
Do so over a double-boiler, however if it just isn’t coming up to a low simmer, then just throw it in a enameled cast-iron and while on low, stir constantly for the remainder of the time. If you stop stirring you may as well kiss your pretty frosting good-bye. It will surely burn. So stick with it.
When the frosting mixture thickens, remove from heat, add the vanilla, nuts and coconut. Let cool.
Meanwhile, slave away on baking tasty German Chocolate Cupcakes … OR… trust Betty Crocker to do the slaving. I’m telling you, she’s got it down.
Shhh… just keep it a secret.
Let them cool, then, by using the end of a knife or other utensil, poke a hole in the middle of each cupcake about 3/4 of the way down.
Place chocolate frosting into a sandwich-size ziploc bag and cut a small hole in the corner to use as a way to pipe in the frosting.
Toast about two handfuls of sweetened coconut. Spread in an even layer on a foil-lined sheet and bake at 350 degrees F for about 5-7 minutes, mixing once or twice, until golden brown and crispy.
Brew a pot of fresh coffee [we used the Cafe Domingo by Peet's Coffee] and serve with cupcakes for a great dessert pairing.
Little Yellow Note: Want in on the good stuff? Here is a nifty online coupon for up to $3.00 when it is shared with three friends at: www.peetscoffee.com/medium-roast-offer.asp
From the Little Yellow Kitchen,
*This is a part of a Foodbuzz Tastemaker program, featuring Peet’s Coffee. Enjoy!
- 1 cup sugar
- 4 medium egg yolks
- 1 cup sweetened condensed milk
- ½ cup (1 stick) butter
- 2 teaspoons vanilla extract
- 10 ounces sweetened shredded coconut, plus more for toasting ( about 4 more oz.)
- 1½ cups finely chopped pecans and walnuts, mixed
- ¼ cup warm milk
- 1 cup chocolate frosting (store-bought or homemade)
- To make the cupcake: grab a German Chocolate Cake mix and follow directions on box. Make, bake, and let cool. Using a pointed utensil, insert ¾ of the way into the middle of each cupcake to create a hollowed-out space. Pipe in chocolate frosting. Cover the cake with the coconut frosting (below).
- To make the frosting: combine the sugar, egg yolks, and sweetened condensed milk in a pot over low heat. Stir with a wire whisk until the yolks are fully incorporated. Add the melted butter and milk. Bring to a boil and then reduce heat again and simmer for 15-20 minutes, stirring constantly, until the mixture thickens. Remove from the heat and stir in the vanilla, coconut, and nuts. Let cool.
- On a foil-lined baking sheet, spread out about 4 oz. of extra sweetened coconut flakes and bake for 5-7 minutes at 350 degrees F, until golden brown and crispy. Use for the topping/garnish of each cupcake.