How to make German chocolate Cupcakes?

Make moist Chocolate Cupcake Base

This recipe makes delicious, super soft and moist chocolate cakes that are yummy to eat just by themselves too.

Fill the cupcake liners only 2/3, so that it doesn’t spill.

2. Make the coconut and pecan frosting

This frosting is a little different than the usual frostings. Its thickened with egg yolks. This recipe uses evaporated milk, which i made at home by boiling 500 ml of milk and letting it simmer till it changes colour and reduces to less than half.

The egg yolk, brown sugar, evaporated milk and butter are cooked on medium flame till it thickens. (Watch the eggs, stir continuously so that they dont scramble). Once the mixture is thick and ready toasted pecans and shredded coconut are folded into the mixture. Use once cool.

3. Top the cooled Cake with the topping

Once both the cake and frosting are cool. Top the cupcakes with a spoonful of the frosting or more, depending on how much you like. Further, drizzle some milk or dark chocolate over the cupcakes.

You could also add some chocolate buttercream and then top that with the frosting. I liked mine without the buttercream.

STORING THE CUPCAKES

These cupcakes will store well at room temperature (about 25^oC) for 3 days. For hotter climates refrigerate and they should stay well for upto 5 days (if they last that long).

You can also freeze them for up to 1 month.

German Chocolate Cupcakes

Recipe by thecrumbstoriesCourse: CupcakesCuisine: American

Servings

servings

A moist chocolate cake topped with coconut and toasted pecan topping! These German Chocolate Cupcakes are all the flavours of the classic cake in a tiny form!

Ingredients

Chocolate Cupcake
130 g All-purpose flour
150 g Granulated Sugar
50 g Brown Sugar
40 g Cocoa Powder
¾ Tsp Baking Soda
½ Tsp Salt, skip if using salted butter
120 ml Buttermilk
85 g Unsalted Butter Melted
10 ml Oil
1 Egg
1 Tsp Instant Coffee + ½c Hot water or ½ cup Fresh Brewed coffee
1 Tsp Vanilla Extract
Topping
100 g Evaporated Milk
2 Egg Yolks
130 g Brown Sugar
56 g Unsalted Butter
½ tsp Salt, skip if using Salted Butter
100 g Shredded Coconut
50 g Toasted Pecans / Walnuts, chopped
½ tsp Vanilla Extract

Directions

For the chocolate cupcakes
Preheat the oven to 175C/350F.
In a bowl, add the wet ingredients except coffee and hot water. Beat till combined.
Now, in another bowl, sift all the dry ingredients.
Add the sifted dry ingredients to the wet ingredients. Combine well.
Now mix the coffee in hot water and add it to the mixture. Give it a good mix
Line a muffin pan with cupcake liners.
Fill the cupcake liners with the batter until 2/3 full.
Bake in the preheated oven for 22-25 mins or till a toothpick comes out clean.
Let the cakes cool completely before assembling.
For the topping
In a heavy bottomed pan, cook the evaporated milk, egg yolks, brown sugar and butter on low heat.
Stir continuously, to avoid the eggs from scrambling.
Cook the mixture till it thickens, which should take about 7-10 mins.
Once the mixture is thick, remove the pan from the heat.
Fold in the shredded coconut and toasted chopped pecans/walnuts.
Let the frosting cool.
Assembling
Once the chocolate cupcake and the frosting are cool. Top a spoonful of the frosting on the cupcake and spread the frosting a little with the help of the spoon.
Drizzle some melted milk or dark chocolate. Enjoy!