Homemade German Chocolate Cupcakes - German's Chocolate Cupcakes

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Apr. 10, 2018

I hope like the video on this delicious cupcakes.

Ingredients

For cupcake:
German sweet chocolate 4 Ounce , finely chopped (Baking Bar or Semi
Unsalted butter 1/2 Cup (8 tbs)
Granulated sugar 1 1/4 Cup (20 tbs)
Light brown sugar 1/4 Cup (4 tbs) (firmly packed)
Whole eggs 2 Large (room temperature)
Egg whites 2 (room temperature)
Pure vanilla extract 1 1/2 Teaspoon
All purpose flour 2 Cup (32 tbs)
Baking soda 1 1/4 Teaspoon
Salt 1/4 Teaspoon
Buttermilk 1 1/2 Cup (24 tbs) (room temperature)
Baking spray 6 Dash
For coconut pecan frosting:
Egg yolks 4
Canned evaporated milk 12 Ounce (1 can)
Granulated sugar 1 1/2 Cup (24 tbs)
Unsalted butter 3/4 Cup (12 tbs) (about 1 1/2 sticks)
Pure vanilla extract 1 1/2 Teaspoon
Unsalted pecans 2 Cup (32 tbs) , finely chopped
Shredded sweetened coconut 7 Ounce

Directions

FOR THE CUPCAKE:

GETTING READY:

1.Preheat oven to 350 degrees F

MAKING:

2.Prepare all of the ingredients prior to assembling the cupcake batter.

3.Chop the chocolate and place it in a large bowl with the butter. Microwave the mixture for 30 seconds and stir. Microwave the mixture one to two more times in 10 second increments to ensure the chocolate and butter is melted. Stir well, the hot butter will help any remaining chunks of chocolate to melt. Set aside to cool.

4.Separate 4 eggs. All of the yolks for the frosting and two of the whites will be used in the cake recipe. There will be 2 egg whites remaining (save them for breakfast).

5.In another medium bowl, sift the flour, baking soda and salt together, set aside.

6.Chop the pecans and set aside.

7.In a medium sauce pot over medium heat, toast the coconut. Set aside.

8.Once the chocolate mixture has cooled, add the sugars and mix on medium speed using a hand mixer. Mix until well combined. Mix in one egg/egg white at a time. Scrape down the sides of the bowl, mix in the vanilla and buttermilk.

9.Next, gently fold the flour mixture into the wet mixture, about 3 to 4 turns, to avoid a flour dust cloud when mixing. Resume using the hand mixer and mix just until the batter comes together. Do not over mix.

10.Spray the top of the muffin tins with some baking spray and line with cupcake liners. Place cup of batter in each liner. Bake at 350 degrees for about 20 minutes or just until a toothpick is inserted and comes out clean.

11.Once done, allow the cupcakes to completely cool on a cooling rack. Make the frosting.

FOR COCONUT PECAN FROSTING:

MAKING:

1.In a large skillet or saucepan, add the egg yolks, evaporated milk, sugar and butter.

2.Turn on the heat to medium heat.

3.Whisk the ingredients together until they are melted and combined. Constantly whisk the mixture for the first 5 minutes, then every 3 to 5 minutes for another 20 to 25 minutes. (Note: Keep an eye on it. Constant stirring and whisking will keep the eggs from curdling and result in a smoother texture.)

4.Turn off the heat and stir in the vanilla, pecans and coconut. Allow it to cool for about 15 minutes.

SERVING:

5.Top each cupcake with the desired amount of frosting. Serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 18