Prototype of these delicious chocolate coated cupcakes with crispy caramelized pecans, almonds and coconut flakes, is the famous Germanic chocolate cake. Cake named after Samuel Hermann, who designed the recipe for special dark chocolate, which was originally included in his recipe, you can cook in the form of several капкейков. 
AT ремя: one час. 50 minutes Difficulty: easy. Quantity: 15 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 2/3 Art. granulated sugar
- 2/3 Art. brown sugar
- 165 gr. butter at room temperature
- 2 very large eggs at room temperature
- 1 tbsp. curdled milk at room temperature (previously shake)
- 1/2 tbsp. sour cream at room temperature
- 2 tbsp. l freshly brewed coffee
- 1 and 3/4 Art. premium flour
- 1 tbsp. cocoa powder
- 1.5 tsp soda
Coconut cream
- 2 tsp vanilla extract
- 165 gr. butter
- 340 gr concentrated milk
- 1 and 1/4 Art. brown sugar
- 4 yolks of very large eggs
- 1/2 tsp salt
- 1 tbsp. chopped pecans
- 2 tbsp. sweet coconut flakes
- 1 tbsp. blanched almond petals fried
Recipes with similar ingredients: premium flour, eggs, yogurt, sour cream, concentrated milk, vanilla extract, almond extract, brown sugar, coconut flakes, nuts pecans, almonds, cocoa, coffee
Recipe preparation:
- Preheat the oven to 170 ° C. Pit 15 cupcakes paper molds.
- In the bowl of the hand mixer using a whisk, whisk butter, granulated sugar and brown sugar for moderately high speed for 5 min. until light airy consistency. Scrape the mixture off the sides of the bowl. Reduce speed to medium add the eggs one at a time, then add the vanilla extract and well mix.
- In a separate bowl, whisk together the yogurt, sour cream and coffee. Вsift flour, cocoa powder, soda and salt into a third bowl. Switch mixer at low speed and add alternately sour cream mixture and a mixture of dry ingredients in 1/3, starting with sour cream mixture and ending flour. Do not overdo it! Make sure the dough mixed well, checking it with a rubber spatula, it should cover it densely. Put the dough in paper molds, using an ice cream spoon.
- Bake on average oven for 20-25 minutes., the toothpick should go clean when checking. Refrigerate for 10 min., Remove from the mold and allow to cool completely before application cream. Coconut Cupcake Recipe. Coconut Cream: Melt butter in a large stewpan over medium heat. Intervene concentrated milk, brown sugar and egg yolks and Bring to a slow boil over medium heat. Boil the sauce stirring constantly with a wooden spoon, about 15 min. If the mixture It turned out a little lumpy, vigorously whisk it with a whisk. Turn off the heat, stir in the vanilla extract, coconut flakes, almonds, pecans and salt. Let cool for an hour. Cover cream cupcakes with a knife or a small pastry shop spatulas.
