15 July 2012

German Chocolate Cupcakes

 'The Best Of The Monkees' by The Monkeys

Alongside many other Britain's this week my energy levels are depleting, talk about a rubbish British summer! Creativity has been lopsided and I don't believe the start of this post sounds like 'dear diary'. I have to shake off this excess grey feeling and get back to excitable and dramatic Mita.

Now looking at the above picture who wouldn't get excited? EXACTLY! A champion batch of cupcakes made especially for Islington boxing club. Suggested by George Foreman these German chocolate cupcakes have a decadent dark chocolate sponge with coconut and pecan chocolate butter cream, and a random Munchie on top. Based on the popular American 'Germans Chocolate Cake'.

Enough typed, enough eaten, roll on the recipe...


For 12 cakes in muffin cases

125g unsalted butter
100g dark chocolate
125g golden caster sugar
1tsp dessicated coconut 
2 large eggs
125g self raising flour
1tsp baking powder
3 tbsp coconut milk


125g unsalted butter
50g dark cocoa powder
200g sifted icing sugar
20g crushed pecans
Dessicated coconut
Pecans to decorate
Pack of munchies
1 tbsp milk


Preheat oven to 180°c.
: Melt the chocolate and butter in a large bowl over a pan of simmering boiling water.
: Meanwhile put all the dry ingredients in a bowl and stir, add a pinch of salt.
: Pour in the melted chocolate and butter, whisk well then add the eggs and milk.
: Scoop a generous amount in each case.
: Bake for 20 minutes and leave in the tray for a few minutes then place on a cooling rack.
: Make the butter cream by whisking the butter until soft, add the milk, then cocoa powder and icing sugar in batches, tip in the crushed pecans.
Once cakes are cool to touch at the base, pipe or spread on the butter cream and place face down on a plate of dessicated coconut. Top with a cheeky Munchie.


Favourite Song:

ê '(I'm Not Your) Steppin' Stone'

It's a back to back blogging extravaganza! The Monkees are springing me back into action.