| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 1 hr |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 14 to 15 cupcakes |
Ingredients
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 cups sweetened flaked coconut
- 1 cup blanched sliced almonds, toasted
- 1 cup chopped pecans
- 1/4 teaspoon kosher salt
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, lightly packed
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons freshly brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder, such as Pernigotti
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 (12-ounce) can evaporated milk
- 1 1/4 cups light brown sugar, lightly packed
- 4 extra-large egg yolks
Instructions
- Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don’t overmix! Fold the batter a few times with a rubber spatula to be sure it’s mixed.
- Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Coconut Frosting:
- Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.
Nutrition Facts
| Serving Size | 1 of 14.5 servings |
| Calories | 631 |
| Total Fat | 39 g |
| Saturated Fat | 19 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 6 g |
| Sugar | 46 g |
| Protein | 10 g |
| Cholesterol | 151 mg |
| Sodium | 340 mg |
Reviews
Made it following the directions exactly. I didn’t read the recipe ahead of time and eventually realized the “frosting” part required cooking on the stovetop for 15 minutes and then cooling time for an hour. Please take that into consideration and not wait until your inlaws are walking in the door to make it! It was delicious.
I made them for a school project
I made these for Xmas and they were delicious.
This turned out excellent for me, I used Hershey’s Cocoa Powder 100% Cacao instead of the regular cocoa which can be slightly bitter. I also didn’t use the almonds in the topping but followed all the other steps and ingredients. It was absolutely the bomb!!
I don’t know what I did wrong, but we did not enjoy these. The cake was not great texture and we did not like the almonds in the frosting. So disappointing.
My husband loves German chocolate cake. I have tried many recipes and this one is a WINNER! I wouldn’t change a thing about this recipe. I made these for my husband 40th bday party and they were an absolute hit! So moist!
I will say the cupcake is a tiny bit dry and one the denser side, but I added an additional 1/4 cup of buttermilk and that seemed to help a bit. These also need to be on the denser side to hold up to the heavy frosting! Over all the recipe is absolutely incredible and everyone loved it!! In a standard size cupcake pan I was able to get 21 cupcakes out of this recipe and probably had half the frosting left over as well. I would recommend doubling the cupcake recipe and keeping the frosting recipe the same. It would use up everything.
I read the recipe and watch the video several times. I read the reviews over and over. It’s quite obvious that all of us have different size muffin/cupcake pans. I got 24 cupcakes out of this with my pan. So obviously mine were a lot smaller than hers so I did adjust the time. I baked mine 18 minutes. I ate one right away with the warm frosting and it was delicious but when the cupcakes cooled they had a dry powdery texture to them and by the next day they were inedible because they were so dry and powdery tasting. I bake a lot and I bake cupcakes a lot. The directions were easy I always get my ingredients completely measured out and ready to go, room temperature, and then I watch the video while I make it. Doing everything step-by-step exactly as she did. The frosting is delicious especially warm! But I will not make the cupcakes again. Not worth the chance.
Can you make this batter into mini cupcakes and how long would they need to bake?