Sunday, August 14, 2011

German Chocolate Cupcakes

Can you say yum?


A couple weeks ago a friend of mine asked me if I could make a German Chocolate cake for her to take into work. I suggested German Chocolate Cupcakes and we planned a day together to bake these. These cupcakes were rich, gooey, and sinfully delicious! We had a ton of fun making them together and managed to take a break at the pool while the Carmel Coconut Pecan topping cooled. These cupcakes are so much easier than the German Chocolate Cake I made last summer and maybe slightly more delicious. To make these I combined elements of several different recipes and they turned out so well. These will definitely impress!

German Chocolate Cupcakes
from Baked Perfection

Makes 24 cupcakes

Chocolate Cupcakes recipe slightly adapted from allrecipes.com

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1 tablespoon instant espresso dissolved in 1/2 cup warm water

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before topping. Once cool, pipe outline of Chocolate Buttercream. Spoon Coconut Pecan Frosting in the center of each cupcake.

Coconut Pecan Frosting
recipe from
Martha Stewart


3 large egg yolks
1 can (12 ounces) evaporated milk
1 1/4 cups packed light-brown sugar
1 1/2 sticks unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups sweetened flaked coconut
1 1/2 cups pecans, toasted and coarsely chopped

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 -15 minutes. Pour through a fine sieve into a bowl.

Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Chocolate Buttercream Frosting
recipe from Baked Perfection


1/2 cup butter, softened
3 1/2 cups confectioner's sugar
6 tablespoons cocoa powder
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
4 -6 tablespoons milk

Cream the butter on medium speed until it is very light in texture. Add the confectioner's sugar, cocoa powder, melted chocolate, and vanilla extract and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium, with the mixer running, add the milk one tablespoon at a time until you reach the desired consistency.

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