German Chocolate Cupcakes

German Chocolate Cupcakes

I decided to make these cupcakes for my father in law since I knew he loved German Chocolate Cake, so I thought the cupcakes would be smaller portions.

Cupcake Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 cups cake flour (not self rising), sifted

1 teaspoon baking soda

3/4 teaspoon salt

1 1/3 cup sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup buttermilk

5 ounces semisweet chocolate, melted and cooled

Coconut Pecan Frosting (See recipe below)

Preheat oven to 350 degrees. Whisk together cake flour, baking soda and salt.

With an electric mixer on medium high speed cream butter and sugar until pale and fluffy. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches. Alternating with two additions of buttermilk. Beat in chocolate until combined.

Divide batter evenly among prepared cups, filling each 3/4 full. Bake rotating tins halfway through, until cake tester in the center comes out clean, about 20 minutes. Transfer tins to wire racks and cool 10 minutes. Turn cupcakes out of pan and liners to let cool completley.

Cut cupcakes in half horizontally.

Coconut Pecan Frosting

3 large egg yolks

1 can (12 oz) evaporated milk

1 1/4 cups packed light brown sugar

1 1/2 sticks unsalted butter, cut into small pieces

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 2/3 cups (7 ounces) sweetened flake coconut

1 1/2 cups (6 oz) pecans toasted and coarsely chopped

Combine egg yolks, evaporated milk, and brown sugar in a sauccepan. Add butter, and cook over medium heat, stirring constantly until thick about 10 minutes.

Stir in vanilla, salt, coconut, and pecans. Let cool completely.

Place frosting in between cupcakes and on top.