by LetMeEatCake
LetMeEatCake's Notes:
Expand3/4 cups unsalted butter, room temperature Ask a question about this ingredient
2 cups cake flour Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 1/3 cup sugar Ask a question about this ingredient
3 large eggs, room temperature Ask a question about this ingredient
1 1/2 teaspoon vanilla bourbon extract Ask a question about this ingredient
1 cup whole milke Ask a question about this ingredient
3 ounces semisweet chocolate, melted Ask a question about this ingredient
2 ounces bittersweet chocolate, melted Ask a question about this ingredient
3 large egg yolks Ask a question about this ingredient
1 can evaporated milk Ask a question about this ingredient
1 1/4 cup light brown sugar Ask a question about this ingredient
3/4 cups unsalted butter, room temperature, cubed Ask a question about this ingredient
1 1/2 teaspoon vanilla bourbon extract Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2 cups sweetened coconut flakes Ask a question about this ingredient
1 1/4 cup pecans, toasted, chopped Ask a question about this ingredient
Preheat oven to 350 ℉. Butter cupcake pan and set aside. Heat chocolate over a double boiler until melted. Set aside to cool.
Ask a question about this stepWhisk together cake flour, baking soda and salt.
Ask a question about this stepUsing an electric mixer cream together butter and sugar until pale and fluffy. Next, add eggs one at a time until fully incorporated. Scrape down sides of mixing bowl and beat in vanilla. Add milk in three batches until fully incorporated. Do not over mix. Then, mix in melted, cooled chocolate.
Ask a question about this stepDivide batter evenly into cupcake pan, filling each tin 3/4 full. Bake for 20 minutes. Insert a cake tester into cake to make sure it is fully baked. If it come out clean the cake is ready. Set on a wire rack to cool.
Ask a question about this stepCombine eggs, evaporated milk and brown sugar in a saucepan over medium heat for 2 minutes.
Ask a question about this stepAdd butter and stir constantly until mixture is thick, approximately 15 - 30 minutes. Be sure sure the stir with a wire whisk constantly or eggs in this mixture will cook. Once the mixture is thick enough to nicely coat the whisk you are done.
Ask a question about this stepTake mixture off heat and stir in vanilla, sugar, pecans and coconut. Let cool before frosting on cake. This frosting can be kept in the refrigerator, but thaw to room temperature before use.
Ask a question about this stepOnce cooled, cut cupcakes in half horizontally. Spread frosting generously between the layers of cake and on the top of cake. You are ready to eat!
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
