Recipe courtesy of Kastle Sorensen
German Chocolate Cupcake
- Level: Easy
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 559
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 49
- Protein
- 6
- Cholesterol
- 110
- Sodium
- 165
- Total: 2 hr 45 min (includes cooling time)
- Active: 1 hr 15 min
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- 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.