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GERMAN CHOCOLATE CUPCAKES

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • ¼ cup sour cream

  • Coconut Walnut Topping

    1/2 cup evaporated milk (regular fat)
    2 large egg yolks
    1/2 cup packed light-brown sugar
    1/4 cup salted butter , diced into pieces
    1/2 tsp vanilla extract
    1 cup sweetened shredded coconut
    3/4 cup chopped walnuts
     

German Chocolate Frosting

 Ingredients:

4 oz semi-sweet chocolate, chopped
6 tbsp salted butter, softened 
3 oz cream cheese, softened 
1 1/4 cups powdered sugar 
2 1/2 tbsp cocoa powder 
2-4 tsp heavy cream, as needed

Instructions
  • FOR THE CUPCAKES: Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for 30 seconds.
  • Add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined.
  • Fill paper lined muffin cups 3/4 full and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).
  • Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
  • Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping (in a mound in the center) then pipe the Chocolate Frosting around cupcakes. Store in an airtight container.
  • FOR THE COCONUT WALNUT TOPPING: In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter.
  • Cook mixture over medium heat, stirring constantly, until thickened, about 10 - 15 minutes (mixture should come to a light boil, and when you run a rubber spatula along the bottom you should see the bottom of the pan for a moment).
  • Remove from heat and strain through a fine mesh strainer into a mixing bowl. Stir in vanilla then mix in shredded coconut and chopped walnuts and allow mixture to cool to room temperature.
  • FOR THE CHOCOLATE FROSTING: Place semi-sweet chocolate in a microwave safe bowl, then heat in microwave on 50% power in 20 second intervals stirring after each interval until melted and smooth, set aside and allow to cool slightly.
  • In the bowl of an electric stand mixer fitted with the paddle attachment (an electric hand mixer would work fine too), whip together butter and cream cheese on medium-high speed until smooth and fluffy.
  • Blend in cocoa powdered on low speed, then blend in powdered sugar. With mixer running, slowly power in melted chocolate and blend until combined. Add in cream 1 tsp at a time, as needed to reach desired consistency.  
    Here is how mine came out:
     
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