German Chocolate Cupcakes chocolate cupcakes topped amongst creamy chocolate frosting together with the ever-classic High German chocolate cake coconut-pecan topping. They're a delicious mix of chocolate cake, scrumptious chocolate frosting, together with ooey-gooey coconut-pecan topping inward every bite!
Well, it's but a chocolate love, together with then perchance he'll endure okay amongst it.
When a friend of mine made High German Chocolate Cupcakes for a Cupcake Bar our teacher-team hosted a pair of weeks back, I instantly barbarous inward love. I love, love, beloved High German chocolate cake ... especially the ooey-gooey coconutty topping ... but I never idea of making it inward cupcake form.
To brand these amazingly fabulous High German Chocolate Cupcakes, my friend outset but bakes upward chocolate cupcakes. You tin strength out utilization whatever ol' chocolate cupcake recipe you'd like, or whip 'em upward from a cake mix. Whatever fits your fancy. I used my favorite chocolate cupcake recipe from The Hummingbird Bakery Cookbook, which I've included below.
Then she tops the chocolate cupcakes amongst that ever-classic High German chocolate cake kokosnoot topping. But wait!!!! Before that, she frosts the cupcakes amongst chocolate frosting! So, yes, you lot larn a delicious mixture of chocolate cake, creamy chocolate frosting, together with ooey-gooey kokosnoot topping inward each bite. G-E-N-I-U-S!!! Oh. My. Gosh. It's soooooo good.
German Chocolate Cupcakes
Source: Chocolate cupcakes & frosting adapted from The Hummingbird Bakery Cookbook; Coconut topping from my Mom
Chocolate Cupcakes:
Ingredients- 3/4 c. + two T. all-purpose flour
- 3 T. cocoa powder
- A scant 3/4 c. granulated saccharide
- 1 1/2 tsp. baking powder
- pinch of tabular array salt
- 3 T. unsalted butter, at room temperature
- 1/2 c. whole milk (I also tried it amongst 2% milk, together with it worked fine)
- 1 egg
- 1/2 tsp. vanilla extract
- Put the flour, cocoa powder, sugar, baking powder, salt, together with butter inward mixing bowl. Beat on wearisome speed until everything is combined together with you lot convey a crumb mixture amongst a sandy consistency.
- Whisk together the milk, egg, together with vanilla. Slowly pour well-nigh one-half the milk mixture into the flour mixture. Beat on depression speed to combine. Turn the mixer upward to high speed together with rhythm out for but a few seconds to take whatever lumps.
- With the mixer dorsum on depression speed, pour inward the remaining milk mixture. Beat until all ingredients are but incorporated. Beat for well-nigh roughly other xxx seconds to ane infinitesimal until the batter is smooth. Do non over mix.
- Spoon batter into muffin pan cups lined amongst newspaper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for twenty - 25 minutes, or until the cake springs dorsum when lightly touched. Cool slightly inward the pan earlier removing cupcakes to a wire rack. Cool completely earlier frosting.
- Frost amongst chocolate frosting together with travel yesteryear amongst coconut-pecan topping.
(NOTE: This recipe makes 12 cupcakes. And it really does brand 12! Fill your cups exclusively 1/2 full, equally this batter rises quite a bit. When I divided the batter betwixt exclusively 10 muffin cups, I had several that rose over the sides of the cups agency besides much. If you're similar me, you'll experience similar there's non plenty batter to stretch to 12 cupcakes ... but at that topographic point actually is. Also, I know the mixing method seems a chip unconventional ... but trust me, it actually industrial plant together with creates a wonderful cupcake! I verbalise well-nigh the mixing method inward my The BEST Vanilla Cupcakes post.)
Chocolate Frosting:
Ingredients- 2 1/3 c. confectioners' sugar
- 1/4 c. cocoa powder
- 6 T. unsalted butter, softened
- 2 T. milk
- 1/2 tsp. vanilla extract
- pinch salt
- Beat butter inward bowl of electrical mixer on medium speed until fluffy, well-nigh 1 minute.
- Reduce speed to depression together with add together sugar, 1 loving cup at a time, beating for well-nigh fifteen seconds betwixt each addition. Add cocoa pulverization together with rhythm out for fifteen seconds. Increase speed to medium together with rhythm out until smooth, well-nigh iii minutes.
- Add salt, vanilla together with milk, beating on depression speed to combine. Increase speed to medium together with rhythm out until fluffy, well-nigh iii minutes, stopping to scrape downwards sides in ane lawsuit or twice. Pipe onto cupcakes.
Coconut-Pecan Topping:
Ingredients- 3 egg yolks, lightly beaten
- 1 c. evaporated milk
- 8 T. (1 stick) unsalted butter
- 1 c. granulated saccharide
- 1 1/4 c. sweetened shredded coconut
- 1 tsp. vanilla extract
- pinch of tabular array salt
- 1 c. chopped pecans
- Pecan halves for tops of cupcakes (optional)
- Combine evaporated milk, egg yolks, butter, sugar, coconut, together with tabular array salt inward a medium saucepan. Stir until combined.
- Cook over medium-high heat, stirring constantly, until thick, well-nigh five to seven minutes. Remove from heat; stir inward vanilla extract together with chopped pecans. Let cool to lukewarm.
- Top each frosted cupcake amongst a chip of kokosnoot topping. Place a pecan one-half on travel yesteryear (optional).
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