German Chocolate Cupcakes
Author: 
Recipe type: Cupcakes, Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
 
The best chocolate cupcake I've ever made. I frosted them with my Easy Chocolate Buttercream and my mom's German Chocolate Frosting.
Ingredients
  • Cake
  • 1 cup butter
  • 4 ounces semi-sweet baking chocolate
  • 1 cup Ghirardelli cocoa - unsweetened
  • 1 1/2 cups flour + 2 tablespoons
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs - at room temperature
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • Chocolate Frosting
  • 2/3 cup Ghirardelli cocoa - unsweetened
  • 1/2 cup whipping cream
  • 1/2 cup butter
  • pinch of salt
  • 1 teaspoon vanilla
  • 4 cups confectioners sugar
  • German Chocolate Frosting
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 1 1/2 cups coconut
  • 1 1/2 cups pecans
Instructions
  1. Chocolate Cake
  2. Preheat oven to 350 degrees. Place cupcake holders in the cupcake pans, set aside.
  3. Melt the butter with the semi-sweet baking chocolate. Cool slightly. Stir in cocoa.
  4. Add the eggs to a mixer bowl and beat with a whisk for one minute. Add sugar, brown sugar and beat until thick and creamy, about 3 more minutes on medium high speed. Add vanilla.
  5. Mix together the flour, baking powder, baking soda and salt.
  6. Add half of the flour mixture and half of the buttermilk. When combined add remaining flour and buttermilk. Beat on medium high for 2 minutes.
  7. Fill muffin cups 3/4 full.
  8. Bake for 18 minutes or until a tester pulls out clean. Cool.
  9. Chocolate Frosting
  10. Heat whipping cream to a boil. Add cocoa to your mixing bowl and pour whipped cream over it. Stir well to blend. Let the mixture cool.
  11. Add butter a tablespoon at a time. Add vanilla and salt.
  12. Add confectioners sugar and whip until the desired consistency. (about 5 minutes)
  13. German Chocolate Frosting
  14. Add the evaporated milk, sugar, butter and egg yolks to a saucepan. Whisk to combine. Cook over medium low heat until thickened, stirring constantly. This will take about 10 - 12 minutes. When thick remove from heat and stir in coconut, pecans and vanilla. Let cool for about 10 minutes. Frost cake while frosting is still warm.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/09/08/german-chocolate-cupcakes/