German Chocolate Cupcakes

These rich, decadent German chocolate cupcake are topped with homemade chocolate frosting and coconut icing.

• Cooking Time: 5 mins
• Total Time: 5 mins
• Calories: 636 Calories

Ingredients

• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 3 tablespoons unsweetened cocoa
• 1 (12 ounce) can evaporated milk
• 3 large egg yolks
• 2 large eggs, at room temperature
• 10 tablespoons unsalted butter, softened
• 1 teaspoon instant espresso granules
• baking spray with flour
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon almond extract
• 0.75 teaspoon vanilla extract
• 0.5 cup unsalted butter
• 0.75 cup sour cream
• 0.25 teaspoon table salt
• 0.75 cup sweetened shredded coconut
• 0.5 cup whole buttermilk
• 1.5 cups granulated sugar
• 0.33 cup powdered sugar
• 0.33 cup packed light brown sugar
• 0.33 cup granulated sugar
• 0.75 cup toasted chopped pecans or walnuts
• 0.75 cup unsweetened cocoa (such as Hershey’s)
• 0.5 cup canola oil or other neutral oil
• 0.33 cup 60% cacao dark chocolate chips, melted, cooled slightly
• 0.33 cup heavy cream at room temperature

Recipe Instructions

Step 1

Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour. Cupcakes:

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.

Step 3

Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).

Step 4

Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).

Step 5

Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes. Chocolate Frosting:

Step 6

Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.

Step 7

Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.