German chocolate cupcakes that are huge and really rich! They have coconut icing and chocolate frosting on top.
| Cook Time: | 5 mins |
| Active Time: | 45 mins |
| Bake Time: | 25 mins |
| Cool Time: | 1 hr 40 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- 1 (12 ounce) can evaporated milk
- ½ cup unsalted butter
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- 3 large egg yolks
- ¼ teaspoon table salt
- ¾ cup sweetened shredded coconut
- ¾ cup toasted chopped pecans or walnuts
- ½ teaspoon almond extract (Optional)
- baking spray with flour
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa (such as Hershey’s)
- 1 teaspoon instant espresso granules
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ¾ cup sour cream
- ½ cup canola oil or other neutral oil
- ½ cup whole buttermilk
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 10 tablespoons unsalted butter, softened
- ⅓ cup powdered sugar
- 3 tablespoons unsweetened cocoa
- ⅓ cup 60% cacao dark chocolate chips, melted, cooled slightly
- ⅓ cup heavy cream at room temperature
- ¾ teaspoon vanilla extract
Instructions
- 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.
- 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.
- 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).
- Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Store cupcakes in the refrigerator in an airtight container for up to 3 days.