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German Chocolate Cupcakes


  • Author: A Foodie Affair

Ingredients

Scale
  • Cupcakes:
  • 1 cup all-purpose flour
  • ½ cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • ¼ cup sour cream
  • Coconut Pecan Topping:
  • 1/2 cup evaporated milk (regular fat)
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup salted butter, diced into pieces
  • 1/2 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans
  • Chocolate Frosting:
  • 3 c. confectioners sugar
  • ½ c. Crisco shortening
  • milk to desired consistency
  • 4 envelopes pre-melted semi-sweet chocolate
  • ½ tsp espresso powder

Instructions

  1. For the cupcakes:
  2. Preheat oven to 350 degrees.
  3. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for 30 seconds. Add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined.
  4. Fill paper lined muffin cups 3/4 full and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).
  5. Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
  6. Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping (in a mound in the center) then pipe the Chocolate Frosting around cupcakes. Store in an airtight container.
  7. For the Coconut Pecan Topping:
  8. In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter.
  9. Cook mixture over medium heat, stirring constantly, until thickened, about 10 – 15 minutes (mixture should nearly come to a boil and when you run a rubber spatula along the bottom you should see the bottom of the pan for a moment). Remove from heat and strain through a fine mesh strainer into a mixing bowl.
  10. Stir in vanilla then mix in shredded coconut and chopped pecans and allow mixture to cool to room temperature.
  11. For the Chocolate Frosting:
  12. Place confectioners sugar and Crisco in the bowl of an electric mixer, and mix for approx 1 minute to blend. Blend in envelopes of pre-melted semi sweet chocolate, until blended. Add espresso powder. Add milk to desired consistency.
  • Category: Dessert