My time as a Fellow at the National Center for Leadership is ending. To go out with a bang our class planned a thank you dinner for Doug, Kathy and Sarah (our fearless leaders). But how can we possibly celebrate nine months of laughter, challenge, and friendship? I couldn’t conceive of a single cake to do justice to the many blessings I’ve received from this zany group. So it had to be CUPCAKES. German Chocolate Cupcakes, in honor of Doug.

I got a hand from Amanda and Alvin on these while the rest of the crew pulled together one fabulous Mexican Fiesta. Cooking is so much more fun when done together! The looked pretty yummy.

And the tasted good too! The cake recipe is from Magnolia Bakery (2, no 6, no 12, Bakers Dozen!). The german chocolate (German’s chocolate… whatever!) cupcakes are topped first with a layer of milk chocolate frosting, then the traditional mound of pecan & toasted coconut in caramel icing, and then finished off with curls of milk chocolate.

Recipes:

Cupcake Batter:

(please check back- i know the recipe with my notes is in my kitchen somewhere!)

Caramel/Nut Topping (recipe credited to Cooks Illustrated):

4 large egg yolks

1 can (12oz) evaporated milk

1 cup (7oz) granulated sugar

1/4 c (1 3/4oz) packed lt. brown sugar

6T (3/4 stick) unsalted butter, cut into 6 pieces

1/8tsp table salt2tsp vanilla extract

2 1/3c sweetened shredded coconut

1 1/2c finely chopped pecans, toasted (350 degrees for about 8 mins)

For the filling: Whisk yolks in med. saucepan, gradually whisk in evap. milk. Add sugars, butter & salt. Cook over med. high heat whisking constantly until boiling, frothy and slightly thickened. Transfer to a bowl, whisk in vanilla. Stir in coconut. Cool until just warm then cover with plastic wrap and refridgerate until cold, at least 2hrs but up to 3 days. Pecans are stirred in just before cake assembly so they do not get soggy.