Name: German Chocolate Cupcake
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 24 cupcakes
Ingredients: 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

Directions

Special equipment:

Cupcake corer

For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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German Chocolate Cupcake

Cake Batter:

Filling:

Frosting:

Special equipment:

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