Last time there was a birthday in the family, I baked a dozen Vanilla Raspberry "Surprise" Cupcakes with Raspberry Lemon Cream Cheese Frosting. They were gorgeous, festive, and pink, and held a delicious raspberry surprise that sunk to the bottom of the cupcake. To get the full story, be sure to read the entire post.
Fast forward a week: there was another birthday to celebrate. Anja was turning...well, it was her birthday. My brother, being the best boyfriend that he is, informed me that Anja is a fan of German Chocolate Cake and suggested that I bake a dozen of German Chocolate cupcakes. He then proceeded to invite the family over to my place to celebrate Anja's birthday with the cupcakes. Meanwhile, I went to bake the cupcakes.
Once again, I turned to the "150 Best Cupcake Recipes" cookbook by Julie Hasson. I used Julie's recipes for Best Chocolate Cupcakes and Coconut Pecan Frosting as guides for my own dessert creation. (Excerpted from 150 Best Cupcake Recipes by Julie Hasson © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.)
To make the cupcakes even more flavorful, I added coffee to both the cake and the frosting. For extra depth, I toasted coconut, and used toasted walnuts instead of pecans. For the extra-special birthday factor, I used some of the Toasted Coconut Walnut Frosting in the middle of the cupcake - you should do the same, you'll thank me!