German Chocolate Cupcakes

21 Oct

I (somewhat) apologize for all the sweet recipes heading your way. I promise I do cook savory food too! But these desserts are too delicious not to share. I made these cupcakes for a recent Birthday and had actually never made German chocolate cake before. It was surprisingly easy, especially the German chocolate frosting which I was unsure of when I started. The cupcakes are made from a doctored up cake mix, but you could totally go for the gold and make it all from scratch.

I loved the idea of creating a gooey coconut and pecan “nest” on top of each cupcake, surrounded by the rich chocolate buttercream. You get all of the traditional German chocolate cake components with a cute and creative twist!

PS: I was actually baking for two Birthdays so made half of the cupcakes German chocolate and half were girly double chocolate with extra chocolate frosting and pretty pink pearl sprinkles!

German Chocolate Cupcakes

Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
1 cup sour cream

German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolk, lightly beaten
1/2 cup butter
1 1/2 tsp vanilla extract
1 1/2 cup chopped pecans
1 1/2 cup flaked coconut
Chocolate Buttercream:
4 oz cream cheese
1/2 cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 tsp vanilla extract
1 Tbsp milk or cream (if needed)

Yield: 20-24 cupcakes

Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

In a large bowl, gently combine oil, eggs and vanilla extract. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined. Add buttermilk and stir until combined. Add another third of the cake mix (again, sifting for easy stirring). Add sour cream, then final third of cake mix. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted toothpick comes out clean.
For the German chocolate frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks, and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans, and coconut. Let cool.
For the chocolate buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar, and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.
Pipe the chocolate buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German chocolate frosting into the center.

Source: Your Cup of Cake

One Response to “German Chocolate Cupcakes”

  1. Heather @ SugarDish(Me) October 22, 2012 at 12:16 pm #

    I really like fancied up cake mixes. They are super moist- especially chocolate. I used to make a German Chocolate Cheesecake all the time for a few local restaurants. These made me wanna dig up that recipe!! The coconut “nest” is very cute.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: