German Chocolate Cupcakes With Coconut Pecan Chocolate Frosting - Dacor Wall Ovens Manual

Default Mode and Temperature: Pure Convection
Suggested Time: 20-25 minutes
Tips: Use 12-cup muffin tin. Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5.
Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#6 Cupcakes

German Chocolate Cupcakes with Coconut Pecan Chocolate Frosting

CUPCAKES
1 1 ⁄ cups all purpose flour
2
3 ⁄ teaspoon baking soda
4
1 ⁄ teaspoon salt
4
4 ounces German sweet baking chocolate
3
⁄ cup shortening
4
1 cup granulated sugar
3 eggs
1 Tablespoon vanilla
3 ⁄ cup milk
4
FOR CUPCAKES
Adjust oven rack to position 2. In Dacor Guide, select Cupcakes. Allow oven to preheat. Line 2 muffin tins (12 muffin cups each)
with paper liners or spray with nonstick spray. In a large mixing bowl, combine flour, baking soda, and salt. Set aside.
Melt chocolate in a small saucepan or in the microwave. Stir until melted.
Beat shortening with an electric mixer on high for 30 seconds. Add sugar. Beat until fluffy. Add eggs and vanilla. Beat on low
speed until combined. Beat at medium speed for 1 minute. Stir in chocolate mixture. Add dry mixture and milk alternately to beaten
mixture. Beat on low speed after each addition until combined. Fill cups halfway with batter . Place in oven and set timer for
20-25 minutes. Bake until toothpick comes out clean.
After Baking:
COCONUT PECAN FROSTING
In medium saucepan, combine egg and evaporated milk. Add sugar and butter. Cook and stir over medium heat about 12 minutes
or until thickened and bubbly. Remove from heat. In a separate saucepan, melt bittersweet chocolate. Stir in flaked coconut,
chopped pecans and bittersweet chocolate. Cover and cool completely. Cool and spread frosting on top of each cupcake.
* For toasted coconut, spread thin layer of coconut on a sheet pan with a rim. Bake at 350˚ for 10 minutes. When opening the oven
door, beware of steam coming from the oven. Coconut flakes are high in fat and this steam can irritate your eyes. Stir the coconut
and continue to cook until desired brown color. The pecans can be toasted in this same manner.
Makes 2 dozen cupcakes.
RECIPES
Cupcakes
/325˚
™
COCONUT PECAN CHOCOLATE FROSTING
1 egg
(1) 5 ounce can evaporated milk
2 ⁄ cup granulated sugar
3
1
⁄ cup butter
4
1
1 ⁄ cups flaked sweetened coconut, toasted*
3
1
⁄ cup toasted pecans*
2
4 ounces bittersweet chocolate, melted
29