German Chocolate Cupcakes
I have always loved chocolate cake. Ever since I was young, when the choice comes up for chocolate or vanilla, I am in the chocolate camp! Despite my love for chocolate cake, I had not tried a German Chocolate Cupcake until much later in life. Better late than never, and this was well worth the wait!
To give you fair warning, this frosting is dangerous. It is so, so, so, delicious! You may just need to swipe a spoon or three for tasting. For a guide, I decided to use Ina Garten’s version. I really love her and her recipes; she is so great! I followed her recipe closely only changing a few things when making the frosting. I omitted the almonds, almond extract, and added more vanilla.
Ingredients: (yields 16 cupcakes)
- 1 1/2 sticks of unsalted butter at room temperature
- 2/3 cup of sugar
- 2/3 cup of light brown sugar
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk at room temperature
- 1/2 cup sour cream
- 2 tablespoons brewed coffee
- 1 3/4 cups of all purpose flour
- 1 cup unsweetened dutch cocoa powder
- 1 1/2 teaspoons of baking soda
- 1/4 teaspoon salt
First, I began by preheating the oven to 350 degrees and placing paper liners into a muffin pan.
In a medium bowl, I sifted together 1 and 3/4 cups of flour, 1 cup cocoa powder, 1 and 1/2 teaspoons of baking soda, and 1/4 teaspoon of salt. I set this aside for later.
In a large measuring cup, I mixed together 1 cup of buttermilk, 1/2 cup of sour cream, and 2 tablespoons of brewed coffee. I set this aside for later as well.
In a mixer bowl, on low, I began by creaming 1 and 1/2 sticks of butter, 2/3 of a cup of sugar, and 2/3 of a cup of light brown sugar. It is important that the butter is at room temperature.
I creamed this for 5 minutes until nice and fluffy. I made sure to scrape down the bowl afterwards.
To the butter, I added 1 egg at a time and 2 teaspoons of vanilla mixing until incorporated. Also note that the eggs need to be at room temperature as well.
I added the dries I had set aside earlier in three equal parts and the wets from earlier in two equal parts, alternating them. I scraped down the bowl often and made sure to not over mix. One way that helps to ensure not over mixing, is to mix until almost fully incorporated with the mixer and then to stop and just finish it by hand with a spatula. That way, you have a bit finer control over the mixing.
Lastly I scooped the batter into the muffin pan and baked them on the middle rack for 20 minutes. I rotated halfway through. I made sure a toothpick inserted into the center came out clean.
I let the cupcakes cool before frosting.
Frosting:
- 1 1/2 sticks of unsalted butter room temperature
- 1 12 oz can evaporated milk
- 1 1/4 cup of light brown sugar
- 4 egg yolks
- 1 1/4 teaspoon of vanilla extract
- 2 cups of sweetened coconut
- 1 cup chopped pecans + some whole pecans for topping
- 1/4 teaspoon salt
In a saucepan on medium heat I melted 1 and 1/2 sticks of butter.
Once the butter was melted I whisked in 1 can of evaporated milk, 1 and 1/4 cups of brown sugar, and 4 egg yolks bringing it to a simmer while still on medium heat.
Once this mixture was simmering I began stirring constantly for 25 minutes and the mixture thickened slightly.
I removed the sauce form the heat and added in 1 and 1/4 teaspoons of vanilla, 1/4 teaspoon of salt, 1 cup of pecans, and 2 cups of coconut. Stirring until thoroughly mixed.
I let the coconut mixture cool for one hour before using it as the frosting.
For decorating, I used a ganache drizzle (did I mention I like chocolate?) and a whole pecan on top.
I have definitely been missing out by not having these sooner, but these cupcakes were so delicious that I immediately overcame any regret! The moist sweet and light chocolate cake with a subtle hint of coffee acts as a great foundation for the gooey caramel coconut concoction that rests atop. The pecans add a great textural contrast and the ganache ties the whole thing back together.