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German Chocolate Cupcakes
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Cook Time:
5 minutes
Total Time:
115 minutes
Decadent German chocolate cupcakes with rich chocolate frosting and coconut icing.
Ingredients:
  • 1 (12 ounce) can evaporated milk
  • 0.5 cup unsalted butter
  • 0.33 cup packed light brown sugar
  • 0.33 cup granulated sugar
  • 3 large egg yolks
  • 0.25 teaspoon table salt
  • 0.75 cup sweetened shredded coconut
  • 0.75 cup toasted chopped pecans or walnuts
  • 0.5 teaspoon almond extract
  • baking spray with flour
  • 1.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cup unsweetened cocoa (such as Hershey’s)
  • 1 teaspoon instant espresso granules
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.75 cup sour cream
  • 0.5 cup canola oil or other neutral oil
  • 0.5 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 10 tablespoons unsalted butter, softened
  • 0.33 cup powdered sugar
  • 3 tablespoons unsweetened cocoa
  • 0.33 cup 60% cacao dark chocolate chips, melted, cooled slightly
  • 0.33 cup heavy cream at room temperature
  • 0.75 teaspoon vanilla extract
Instructions:
  • In a saucepan, mix evaporated milk, butter, brown sugar, sugar, egg yolks, and salt. Cook over medium-high heat, whisking constantly until it thickly coats the back of a spoon in about 3 to 4 minutes. Take off the heat, then add coconut, pecans, and almond extract. Transfer the mixture to a medium bowl. Let it cool in the refrigerator, uncovered, occasionally stirring, until just chilled for about 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a 12-cup muffin pan by lining it with paper liners that have been lightly coated with baking spray.
  • In a large bowl, combine flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt. Add sour cream, oil, buttermilk, vanilla, and eggs, and mix until smooth. Fill muffin cups evenly with batter (about 1/3 cup per cup).
  • Place the pan in the hot oven and quickly lower the temperature to 350 degrees F (175 degrees C).
  • Bake the cupcakes for about 25 minutes, until a wooden pick inserted in the center comes out clean. Allow them to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely for about 30 minutes. Prepare the Chocolate Frosting:
  • In the bowl of a stand mixer with the whisk attachment, combine butter, powdered sugar, and cocoa. Beat on medium speed until light and fluffy, scraping down the sides as needed for about 3 minutes. Add melted chocolate, cream, and vanilla. Stir until smooth and well-combined. Refrigerate until firm, about 30 minutes.
  • Mix the frosting and transfer it to a piping bag with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake and fill the center with coconut icing.

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