I was requested at work to make German Chocolate Cupcakes and I’ll be honest I never had German Chocolate Cake. I know, can you believe that? How could I not? It’s made with wonderful things like chocolate, coconut, pecans and almonds, all of my favorite things. So I did a google search for German Chocolate Cupcakes and what came up was Ina Garten on Food Network.com. I knew Ina wouldn’t steer me wrong, so I gave her recipe a go.
These cupcakes take a little bit of work, but turned out fabulous. I don’t know if I ever had such a moist cupcake ever. It just melted in your mouth. What gives it the moisture is the butter and buttermilk and a little bit of greek yogurt. Ina suggested sour cream, but I didn’t have any so I used vanilla greek yogurt in place of it. Perfect! The frosting is to die for! It is made with butter, brown sugar, egg yolks, coconut, almonds and pecans. The frosting takes some work. You have to stir it for 15 minutes constantly. Well worth the wait. I gave one of the cupcakes to my Husband and he said you can’t take these to work, they are all mine. 🙂
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar, lightly packed
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- ½ cup sour cream, at room temperature (I used vanilla greek yogurt)
- 2 tablespoons freshly brewed coffee
- 1¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder, such as Pernigotti
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- Coconut Frosting:
- 12 tablespoons (1½ sticks) unsalted butter
- 1 (12-ounce) can evaporated milk
- 1¼ cups light brown sugar, lightly packed
- 4 extra-large egg yolks
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 2 cups sweetened flaked coconut
- 1 cup blanched sliced almonds, toasted
- 1 cup chopped pecans
- ¼ teaspoon kosher salt
- Preheat oven to 350 degrees.
- Line 2 cupcake baking pans with paper or aluminum liners.
- In a bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
- In a Pyrex measuring cup, add buttermilk, greek yogurt and coffee. Mix until combined. Set aside.
- In a large mixing bowl, add butter, granulated sugar, brown sugar and beat for 5 minutes, until light and fluffy, while scrapping down the sides of the bowl. Add eggs one at a time until well combined. Beat in vanilla extract.
- With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
- Fill paper liners ¾ ways full with batter. Bake in oven for 20- 25 minutes until the center comes out clean with a toothpick.
- Let cupcakes cool for 10 minutes and take out of the pans and let cool completely.
- Making the coconut frosting.
- In a large pot; over medium heat melt the butter. Whisk in evaporated milk, brown sugar and eggs until combined. When frosting comes to a slight simmer, start to stir constantly for 15 minutes, until the frosting starts to thicken up. If it starts to curdle, whisk it until smooth. Take off the stove and stir in vanilla extract, almond extract, coconut, almonds and pecans. Mix until well combined. Let cool for one hour and frost the cupcakes.
These cupcakes are a little bit of work, but well worth it. Some of my cupcakes did flatten out, while others were more puffy. I blame that on my oven, since it doesn’t bake evenly.
These would make for a great portion control treat during the holidays or anytime of the year. If anything, the cupcakes are so worth it. I kid you not, they are just so light and fluffy. I love them and will probably use this recipe for other chocolate cupcakes.
Have a great day!