German Chocolate Cupcakes
A rich chocolate cupcake topped with German chocolate frosting - a caramel sauce loaded with toasted pecans and coconut.
Equipment
- Hand Mixer or
- 1 Liquid Measure Cups
- Cupcake Pan and Liners
Ingredients
German Chocolate Frosting
- 5 Ounces Unsalted Butter (1 ¼ Stick)
- 14 Ounces Sweetened Condensed Milk (1 can)
- 3 ¾ Ounces Light Brown Sugar (½ Cup)
- 3 Large Egg Yolks
- 5 Ounces Toasted Pecans, chopped finely (approximately 1 Cup)
- 5 Ounces Sweetened Shredded Coconut (approximately 1 ½ Cups)
Chocolate Cupcakes
- 75 Grams Cocoa Powder (¾ cup) Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
- 265 Grams All Purpose Flour (2 cups)
- 400 Grams Granulated Sugar (2 cups)
- 2 tablespoon Corn Starch
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil (6 fluid ounces)
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee (10 fluid ounces), cooled May substitute water
Instructions
German Chocolate Frosting
- In a large saucepan combine butter, sweetened condensed milk and brown sugar.
- Heat over medium heat until butter is melted and brown sugar is dissolved. Stir often.
- Lower heat to medium-low and add the egg yolks to the saucepan, stirring until the eggs are fully incorporated.
- Continue heating the mixture on medium-low heat, stirring frequently, until thickened (approximately 8 minutes).
- Remove from heat and transfer mixture to a large, heatproof bowl.
- Add coconut and toasted pecans and stir well.
- Allow icing to cool completely before using (approximately 45 minutes).
Chocolate Cupcakes
- Preheat oven to 350°
- Line cupcake pan(s) with paper cupcake liners (18 total cupcakes)
- Combine flour, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
- Add oil and eggs and mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- Pour the batter into the cupcake liners filling approximately ⅔ full.
- Bake for 18 - 22 minutes or until cupcakes are fully risen and a toothpick inserted in the center of a cupcake comes out clean.
- Place cupcakes on a rack and allow to cool completely before icing. Spread frosting on top of each cupcake and enjoy!
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