INGREDIENTS CUPCAKES:
· ½ cup molasses
· 1 stick butter, melted
· 2 large eggs
· ¼ cup sugar
· 1 box DCD Chocolate Chip Gingerbread Mix
INGREDIENTS FROSTING:
· 1½ sticks butter
· 1½ cups heavy cream
· 1 cup dark brown sugar, packed
· 4 large egg yolks, slightly beaten
· 1¼ cups sweetened flaked coconut
· 2½ cups pecans (10 oz), coarsely shopped
· 1 tablespoon vanilla extract
INGREDIENTS GARNISH:
· Whipped cream, for garnish
· 2 oz (1 bar) DCD Chef-Series Dark Chocolate, shredded for garnish
TOOLS:
· DCD Spatula
· DCD Offset Spatula
DIRECTIONS:
1. Preheat oven to 350°F. Line a standard 12-cupcake pan with paper cups. In a large bowl with an electric mixer, beat the
molasses, butter, eggs and sugar together. Pour in the gingerbread mix, mixing until just combined.
2. Divide batter evenly among the cupcake cups and bake in the middle of the oven for 15-20 minutes, or until a skewer inserted into the center comes out almost clean.
3. While the cupcakes bake, prepare the frosting. In a large saucepan, combine the butter, heavy cream, brown sugar, and
egg yolks. Cook over medium heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat and stir in the coconut, pecans, and vanilla. Cool, stirring occasionally, until the frosting is thick enough to spread, about 45 minutes. When cupcakes have cooled, spread frosting onto cupcakes. Garnish each cupcake with a dollop of whipped cream and a sprinkle of chocolate shavings if desired.
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