I’m thrilled that all the holiday baking is over so I could get back to my 52 cupcake journey. And can you believe we are at #20? I think I might go through a little depression when I post #52.
My friend Karen suggested german chocolate cake cupcakes. When I found this german chocolate filling in my blog search, I was hooked! What a great suggestion and what a great recipe!
The key to these cupcakes are the 2 frostings. That’s right… 2 frostings. Can I hear an amen? A coconut pecan filling in the middle and a chocolate ganache on top of the cupcake. Are you drooling yet?
Well let the drooling begin…
This awesome creation is from Cassie from Back to her Roots. Cassie is from Indiana, so I knew right away that I was going to like her. My dad’s family is from Fort Wayne, Indiana, and he graduated from Purdue, so I feel a heart tug for all things Indiana. Cassie’s blog is more of a wellness blog, but she made these cupcakes to celebrate her birthday, as her mom always makes her a german chocolate cake for her birthday. She doesn’t enjoy baking but by judging this recipe, I hope she doesn’t give it up entirely!
Cassie has no problems using box mixes + pudding for her cupcakes and neither do I. Told you I like her! If it’s good, go for it. But if you have to go homemade, then use a moist fudgy chocolate cupcake recipe. The cupcakes were insanely delicious and so simple to make. While I baked my cupcakes, I also toasted my pecans and coconut for the filling.
Then I tried to take pictures like Cassie, but I’m a work in progress. Love the “from the top” angle. Gotta work on this, because I love it.
The chocolate ganache needs to cool 2 hours and the coconut pecan filling needs 1 hour to cool, so just be prepared.
This made me REALLY happy. I love pecans and coconut, so the smell was heavenly. Thank goodness it was really hot or I might have poured it into a glass and thrown it back in one shot.
I cored out the centers of my cupcakes with my Cuisipro Cupcake Corer, but the method Cassie used would be better (in my opinion), just to pack more filling into these cupcakes. I would have liked more filling.
I had some questions on how I keep my frosting inside the piping bag and not all over the place. I like simple. So when I discovered disposable, oversized piping bags from ABC Cake Decorating, I was sold. I have my kids hold the bag open while I scoop the frosting in with a spatula. I would think the key with whatever size you use, is not to overfill the bag. Probably somewhere between 50-75%. Then I twist and hold securely. I frost all my cupcakes now at one time. I also like a lot of frosting so I typically use an Ateco tip #807 (or a similar version of that size). When I use that much frosting, I often double my frosting recipes as well.
If you start making cupcakes alot, I suggest trying out some different tips. They are inexpensive- like $1.69 (I think), so for $10 you can try several and see what look you like.
And below is the story of why I am making 52 cupcakes this year.
Story of the 52 cupcakes:
I am making 52 cupcakes this year in honor of my chemotherapy buddy. When we were undergoing chemotherapy, people would bring cupcakes and other treats to the chemotherapy “lounge”. We would smile, laugh, and talk about how we were so nauseous and that all we could eat was saltine crackers and Sprite. We were glad that our family and friends were comforted by them though.
My friend said, “If we survive this disease, we should eat a different cupcake every week for the rest of our lives.” My friend did not survive. So in honor of him, I am making a different cupcake every week for a year. Every time I make a new cupcake and lick my fingers, I think of him and his zest for life. So in honor of my friend and all cancer patients, I challenge you to eat a cupcake today and remember to always lick your fingers.Tweet