German Chocolate Cupcakes for Breast Cancer Awareness Month

One of the nice things about summer is not having to wear socks.  I spend as much time as I can with only sandals adorning my feet.  No having to match up socks on laundry day ... or trying to find which blouse a missing sock glued itself to in the dryer.  Of course said sock chooses a shirt which for whatever reason doesn't get worn again for months, and when said sock again presents itself,  another random sock takes its turn on another clothing item.  Now that the evenings are cooler and I need something a little warmer to cover my toesies while walking Cujo, the sock cycle repeats, just like the cooling cycle of my dryer when I'm out of earshot and leave it running for hours.  I miss summer.

What does this all have to do with cancer?  Nothing.  I just wanted to share.  You're welcome.

In honor of Breast Cancer Awareness month, I made German chocolate cupcakes.

Why German chocolate cupcakes?  Why not something pink to tie into Breast Cancer Awareness month?

First of all, because I don't need reminding.  Today is my 10th anniversary as a breast cancer survivor.  I'm reminded every time I get dressed.  Or undressed.  Or change the side I'm sleeping on.

My sister bought me this mug.

 Or drink chai out of a mug.

Secondly, it's only October 2nd and I'm already pinked out.  Just about every company in the good ol' US of A is producing something pink. Even plastic food wraps and bags and come adorned with pink ribbons, which is kind of ironic since certain plastics have been linked to cancer.

Even shopping bags turned pink.

So I'm instead celebrating with brown ... as in chocolate.  Not white chocolate tinted pink.  Only 100% real chocolate.  Made from chocolate cows.

Okay, not really.  Just checking to see if you are still with me.  Speaking of the good ol' US of A, did you know that German chocolate cake is really an American invention?   According to Food Timeline,  the first time the cake appeared in print under that name was in March, 1956.  It got its name after the brand of chocolate used: Baker's German Sweet Chocolate, which was actually a bittersweet chocolate blend.   The chocolate itself was named after Samuel German, the Baker Company employee who first created it in 1852. 

Ignore pink background .. it was the only clean dishcloth I had.

Anyway, back to the cupcakes.  Aside from real chocolate, they also contain real butter and real eggs.  Don't start in with me now about the fat-breast cancer link, as if I didn't know.   It's MY freakin' celebration.  I'll go back to eating healthy tomorrow.

German Chocolate Cupcakes
Adapted from Better Homes & Gardens and Betty Crocker
Yield:  16 cupcakes
TIP ALERT:   Make the cupcakes the day or evening before, otherwise you'll spend all day in the kitchen.

Cupcakes:
3 eggs
2/3 cup butter
1 1/2 cups unbleached flour
3/4 tsp. baking soda
1/4 tsp. table salt
1/2 cup semi-sweet chocolate chips (or 4 squares Baker's German sweet chocolate, coarsely chopped)
1/3 cup water
1 cup granulated sugar
1 tsp. vanilla extract

Coconut-Pecan Frosting:
1 egg yolk
1/3 cup evaporated milk
1/3 cup sugar
2 Tbl. butter
2/3 cup flaked sweetened coconut
1/3  cup chopped pecans

Chocolate Buttercream Frosting:
1 1/2 cups powdered sugar
3 Tbl. butter, softened
1 tsp. vanilla extract
1 1/2 squares unsweetened baking chocolate, melted and cooled
1-2 Tbl. milk

For the cupcakes:
Separate the eggs straight from the fridge, placing the whites in a small clean and dry mixing bowl, and the yolks in a small any kind of bowl.  Cut up the butter into a large mixing bowl.  Let everything sit about a 1/2 hour to come to room temperature.

Meanwhile, place 16 cupcake lines in cupcake pans. Whisk together the flour, baking soda, and salt in a 1 quart bowl; set all these aside as well. Preheat oven to 350F.

In a microwave-safe 1 quart bowl combine the chocolate and water.  Nuke at 100% power for 45 seconds .  Stir.  If mixture is not completely smooth, repeat for an additional 15 seconds.  Let cool.

Beat butter with an electric mixer on medium speed 30 seconds, or until butter is creamed. Gradually add sugar, beating until well combined. Scrape sides of bowl as needed and continue beating for 2 minutes. Beat in egg yolks, one at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Add flour mixture and buttermilk alternately to beaten mixture, starting and ending with flour mixture, beating on low speed after each addition until just combined.

Thoroughly wash  and dry the beaters or change to whip attachment on electric mixer. Beat egg whites on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the chocolate batter. Spoon mixture into prepared cupcake liners (or transfer mixture into plastic bag; cut off tip and pipe into liners) about 3/4 full.

Bake in a 350 degree F oven for 15 to 18 minutes, or until a wooden toothpick comes out clean. Cool cupcakes in pan on wire rack for 10 minutes. Remove cupcakes from pan, then let cool thoroughly on wire racks.

This is what happens if you don't fill liners evenly.

If not decorating right away, cover and leave at room temperature up to a day.

For the Coconut-Pecan Frosting:
In a medium saucepan, poke egg yolk with a spoon, then stir in evaporated milk, sugar and butter.

Cook, stirring frequently over medium heat for 3 to 5 minutes or until slightly thickened and bubbly.

Tastes better than it looks.

Remove from heat; stir in coconut and pecans. Cover and cool completely.

For the chocolate buttercream:
In a large mixing bowl (to prevent shooting the powdered sugar all over the kitchen), beat sugar, butter, vanilla and chocolate at low speed.  

Add one tablespoon of milk and continue beating, adding remaining milk a teaspoon at a time until buttercream is glossy and smooth.  Increase speed to medium and beat for an additional 20 seconds.  

Transfer buttercream to a freezer bag (don't cheat; a food storage or sandwich bag will break while piping) or piping bag fitted with a star tip.

To assemble:   
Decoratively pipe chocolate buttercream around edge of each cupcake.  Spoon a dollop of coconut-pecan frosting in each center.  If not serving right away, cover and refrigerate; remove from fridge about 30 minutes before serving.

 Serve with chai or your favorite beverage, preferably on dainty dishes outside in the sukkah with your feet up on a spare chair.  You deserve it after all that work!

This recipe was added to the Pin It Linky Party! (disclaimer -- recipes linked may not be kosher).