Super rich German chocolate cupcakes that are decadent and big! They are topped with chocolate frosting and coconut icing.
Ingredients
- evaporated milk: 1 can (12 ounce can)
- unsalted butter: 0.5 cup
- packed light brown sugar: 0.33333 cup
- granulated sugar: 0.33333 cup
- egg yolks: 3 piece
- table salt: 0.25 tsp
- sweetened shredded coconut: 0.75 cup
- chopped pecans or walnuts: 0.75 cup (toasted)
- almond extract: 0.5 tsp (optional)
- baking spray with flour:
- ½ cups all-purpose flour: 1 piece
- ½ cups granulated sugar: 1 piece
- unsweetened cocoa (such as Hershey’s): 0.75 cup
- instant espresso granules: 1 tsp
- baking powder: 1 tsp
- baking soda: 0.5 tsp
- table salt: 0.25 tsp
- sour cream: 0.75 cup
- canola oil or other neutral oil: 0.5 cup
- whole buttermilk: 0.5 cup
- vanilla extract: 2 tsp
- eggs, at room temperature: 2 piece
- unsalted butter: 10 Tbsp (softened)
- powdered sugar: 0.33333 cup
- unsweetened cocoa: 3 Tbsp
- 60% cacao dark chocolate chips, melted, cooled slightly: 0.33333 cup
- heavy cream at room temperature: 0.33333 cup
- vanilla extract: 0.75 tsp
Metric Conversion
Stages of cooking
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Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.
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Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
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Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
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Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
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Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.
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Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
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Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting. Dotdash Meredith Food Studios
