German Chocolate Cupcakes

Name: German Chocolate Cupcakes
Total time: 115
Yield: 12
Ingredients: 1 (12 ounce) can evaporated milk; 0.5 cup unsalted butter; 0.33 cup packed light brown sugar; 0.33 cup granulated sugar; 3 large egg yolks; 0.25 teaspoon table salt; 0.75 cup sweetened shredded coconut; 0.75 cup toasted chopped pecans or walnuts; 0.5 teaspoon almond extract; baking spray with flour; 1.5 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cup unsweetened cocoa (such as Hershey’s); 1 teaspoon instant espresso granules; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon table salt; 0.75 cup sour cream; 0.5 cup canola oil or other neutral oil; 0.5 cup whole buttermilk; 2 teaspoons vanilla extract; 2 large eggs, at room temperature; 10 tablespoons unsalted butter, softened; 0.33 cup powdered sugar; 3 tablespoons unsweetened cocoa; 0.33 cup 60% cacao dark chocolate chips, melted, cooled slightly; 0.33 cup heavy cream at room temperature; 0.75 teaspoon vanilla extract

Recipe by Laura Kanya from allrecipes.com

2 Hr. 55 Mins.

Ingredients

12 servings

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1 (12 ounce) can evaporated milk
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0.5 cup unsalted butter
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0.33 cup packed light brown sugar
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0.33 cup granulated sugar
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3 large egg yolks
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0.25 teaspoon table salt
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0.75 cup sweetened shredded coconut
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0.75 cup toasted chopped pecans or walnuts
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0.5 teaspoon almond extract
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baking spray with flour
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1.5 cups all-purpose flour
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1.5 cups granulated sugar
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0.75 cup unsweetened cocoa (such as Hershey’s)
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1 teaspoon instant espresso granules

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1 teaspoon baking powder
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0.5 teaspoon baking soda
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0.25 teaspoon table salt
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0.75 cup sour cream
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0.5 cup canola oil or other neutral oil
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0.5 cup whole buttermilk
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2 teaspoons vanilla extract
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2 large eggs, at room temperature
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10 tablespoons unsalted butter, softened
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0.33 cup powdered sugar
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3 tablespoons unsweetened cocoa
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0.33 cup 60% cacao dark chocolate chips, melted, cooled slightly
•

0.33 cup heavy cream at room temperature
•

0.75 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. Cupcakes:
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. Chocolate Frosting:
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.