Recipe courtesy of Kastle Sorensen

German Chocolate Cupcake

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  • Level: Easy
  • Total: 2 hr 45 min (includes cooling time)
  • Active: 1 hr 15 min
  • Yield: 24 cupcakes
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Ingredients

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

Filling:

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

Frosting:

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
  1. For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.