Name: German Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 3/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup hot water or hot coffee; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; 1/2 cup unsalted butter; 1 tsp vanilla extract; 1 1/3 cups sweetened shredded coconut, toasted; 1 cup pecans, chopped and toasted

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German Chocolate Cupcakes

Author: Baking Cakee Kitchen Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Medium Prep Time 30 mins Cook Time 20 mins Rest Time 60 mins Total Time 1 hr 50 mins

Servings: 12

Description

Chocolate cupcakes topped with cooked coconut pecan frosting, made to set properly instead of staying runny.

Instructions

Cupcakes

Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 liners.
Whisk the flour, cocoa powder, baking soda, and salt together.
Beat the butter and sugar for 2 to 3 minutes until light and fluffy.
Beat in the eggs one at a time, then the vanilla.
Add the flour mixture and buttermilk in three additions, mixing just until combined.
Stir in the hot water or coffee. The batter will look thin; this is normal.
Fill liners two-thirds full and bake 18 to 20 minutes, until a toothpick comes out clean. Cool completely.

Coconut Pecan Frosting

Toast the coconut and pecans separately in a dry skillet or oven until golden, about 5 to 8 minutes. Cool.
Whisk the evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat.
Cook, stirring constantly, 10 to 12 minutes until the mixture coats the back of a spoon.

Do not pull it off the heat early.
Remove from heat and stir in the vanilla, toasted coconut, and pecans.
Cool completely, about 1 hour, before frosting the cupcakes.

It thickens substantially as it cools.

German Chocolate Cupcakes