German Chocolate Cupcakes
Hard Caribbean Dinner

German Chocolate Cupcakes

Total Time
1h 40m
27m prep · 73m cook
Servings
4 people
Rating
Difficulty
Hard
31 views

Super rich German chocolate cupcakes that are decadent and big! They are topped with chocolate frosting and coconut icing.

Ingredients

  • 1 can evaporated milk , 12 ounce
  • 0.5 cups unsalted butter
  • 0.33 cups packed light brown sugar
  • 0.33 cups granulated sugar
  • 3 large egg yolks
  • 0.25 teaspoons table salt
  • 0.75 cups sweetened shredded coconut
  • 0.75 cups toasted chopped pecans or walnuts
  • 0.5 teaspoons almond extract , Optional

Instructions

  1. 1

    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.

  2. 2

    Gather the ingredients. 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.

  3. 3

    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).

  4. 4

    Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Serve and enjoy!

Rate this Recipe

/5 from

Be the first to rate!

Sign in to rate

Nutrition Facts

Per serving

🍳

Want to cook this?

Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.

Sign In to Save Recipe Create Free Account

Suggest an Edit

Help improve this recipe's categorization, image, or dietary info. Earn points and badges!

Suggest Changes in App

Prefer a printed copy? Use our print-friendly view with adjustable servings and font size.

Open Print View