Double Fudge Brownie Murder (Hannah Swensen series Book 18) (5 page)

GERMAN CHOCOLATE CUPCAKES

 

Preheat oven to 350 degrees F., rack in the middle position.

 

Either spray two 12-cup muffin tins with Pam or another nonstick cooking spray, OR line the cups with cupcake papers.

 

Jo Fluke’s Note: This is another one of Rhanna’s recipes. She also gave me the Pear Crunch Pie recipe in
Devil’s Food Cake Murder
.

 

The filling:

8 ounces cream cheese, softened to room temperature
(the brick kind, not the whipped—I used Philadelphia cream cheese)

1 large egg, beaten
(just whip it up in a glass with a fork)

cup white
(granulated)
sugar

½ teaspoon coconut extract
(optional)

cup semi-sweet chocolate chips
(I used Ghirardelli’s)

½ cup chopped pecans
(measure after chopping)

teaspoon salt

 

Hannah’s 1
^st
Note: There is no frosting on these cupcakes. (It would be overkill!) But some people might miss the coconut that is found in the traditional German Chocolate
Cake. If you miss the coconut flavor, add the coconut extract to the filling. If you don’t, don’t.

 

In a small bowl, beat the cream cheese, egg, and white sugar together until they are smooth and creamy. Add the coconut extract, if you decided to use it, and mix it in thoroughly.

 

Stir in the chocolate chips, pecans, and salt.

 

Set the bowl aside on the counter while you make the cupcake batter.

 

The Cupcake Batter:

4 ounces Bakers German Sweet Chocolate

1 cup
(2 sticks, 8 ounces, ½ pound)
salted butter

4 large eggs

1 and
cups white
(granulated)
sugar

½ teaspoon baking soda

1 cup all-purpose flour
(pack it down in the cup when you measure it)

1 teaspoon vanilla extract

 

Break the squares of Bakers Sweet German Chocolate in half.
(They’ll melt faster that way.)

 

Cut each stick of butter into 4 pieces.
(They’ll melt faster that way.)

 

Place the chocolate and the butter in a microwave-safe container. Microwave it on HIGH for one minute. Wait for one minute and then stir to see if the chocolate has melted.

 

If the chocolate has not completely melted, microwave the butter and chocolate for an additional 30 seconds. Wait a minute and then stir. Repeat if necessary. Set the chocolate/butter mixture aside on the counter or on a cold stove burner to cool to room temperature.

 

Hannah’s 2
^nd
Note: You can also do this in a small saucepan over low heat on the stovetop if you wish.

 

In a large bowl, beat the eggs until they are light-colored and fluffy.

 

Add the sugar gradually and beat it in thoroughly.

 

Mix in the flour, baking soda, and then the vanilla extract.

 

Feel the container with the chocolate/butter mixture. If the mixture is not so hot it might cook the eggs, add it gradually to the batter, beating continuously.

 

Take the bowl from the mixer, give it a final stir by hand, and find a scooper or a spoon to use to fill the muffin tins.
(Lisa and I use a #2 scooper down at The Cookie Jar.)

 

Fill the muffin tins ¾ full.

 

Drop a rounded teaspoon of the filling into the center of each cupcake.

 

Bake at 350 degrees F. for 30 minutes. Take the pans from the oven and let the cupcakes cool on a wire rack or a cold stovetop burner. Do not remove the cupcakes until they are completely cool.
(Rhanna says that this may take some willpower on your part because they smell SO good!)

 

Rhanna’s Note: These cupcakes are so good you will want to eat more than one, but they are very rich. They are great for picnics!

 

Yield: 20 to 24 yummy cupcakes that everyone will love.