German Chocolate Cupcake
- Cake Batter:
- 2 cups cake flour (not self rising), sifted
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/3 cup sugar
- 3/4 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 5 ounces German chocolate, melted and cooled
- 2 1/3 cups sweetened coconut flakes
- 1 1/2 cups pecans, chopped
- 1 1/2 cups sugar
- 12 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 4 large egg yolks, room temperature, slightly beaten
- One 12-ounce can evaporated milk
- 1 cup unsalted butter
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup milk, plus more
- 4 cups powdered sugar
Special equipment: Cupcake corer
Whisk together the flour, baking soda and salt. In a mixing bowl, cream the sugar and butter until light and fluffy with an electric hand mixer. Add the eggs, one at a time, beating until each is incorporated. Beat in the vanilla. Reduce to a low speed. Add the flour mixture in 3 batches, alternating with buttermilk. Beat in the melted and cooled chocolate. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
For the filling: In a large mixing bowl, combine the coconut flakes and pecans, and set aside. In a medium saucepan, combine the sugar, butter, vanilla, egg yolks and evaporated milk. Heat the pan over medium-high heat until it begins to boil. Stir constantly. Let the mixture boil for an additional 2 minutes. Remove from the heat and pour over the coconut and chopped pecans mixture. Stir until completely incorporated. Put in the refrigerator for 1 to 1 1/2 hours to cool and thicken.
For the frosting: In a mixing bowl, cream the butter and cocoa powder with an electric hand mixer on medium-high until light and creamy. Add in the vanilla. Add in the milk. Add 1 cup of the powdered sugar at a time, mixing between each addition. Add more milk as needed until you reach the desired consistency. Add the frosting to a piping bag fitted with a large star tip.
To assemble, pull out the centers of the cooled cupcake with a cupcake corer. Fill with the coconut pecan filling. Pipe the frosting onto each cupcake. Place a small amount of coconut pecan filling on top for garnish.
Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
More Recipes and Ideas:
Chocolate Chip Cannoli Cupcake, Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling, Chocolate Espresso Cupcakes, Chocolate Recipes, Frosting Recipes, German Chocolate Cake Recipes, Chocolate Cheesecake Recipes, Chocolate Fudge Recipes, Chocolate Cake Recipes