German Chocolate Cupcakes
Description
These rich, decadent German chocolate cupcake are topped with homemade chocolate frosting and coconut icing.
Ingredients
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1 (12 ounce) can evaporated milk
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1/2 cup unsalted butter
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1/3 cup packed light brown sugar
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1/3 cup granulated sugar
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3 large egg yolks
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1/4 teaspoon table salt
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3/4 cup sweetened shredded coconut
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3/4 cup toasted chopped pecans or walnuts
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1/2 teaspoon almond extract
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baking spray with flour
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1 1/2 cups all-purpose flour
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1 1/2 cups granulated sugar
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3/4 cup unsweetened cocoa (such as Hershey’s)
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1 teaspoon instant espresso granules
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon table salt
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3/4 cup sour cream
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1/2 cup canola oil or other neutral oil
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1/2 cup whole buttermilk
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2 teaspoons vanilla extract
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2 large eggs, at room temperature
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10 tablespoons unsalted butter, softened
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1/3 cup powdered sugar
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3 tablespoons unsweetened cocoa
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1/3 cup 60% cacao dark chocolate chips, melted, cooled slightly
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1/3 cup heavy cream at room temperature
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3/4 teaspoon vanilla extract
Directions
1
Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.
2
Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
3
Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
4
Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
5
Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.
6
Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
7
Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.
8
Serve and enjoy!