german chocolate cupcakes

How To Make german chocolate cupcakes

• 1

  Cupcakes: Preheat oven to 350F. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda and salt.
• 2

  With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
• 3

  Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
• 4

  Beat in vanilla. Reduce speed to low.
• 5

  Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
• 6

  Beat in chocolate until combined.
• 7

  Divide batter evenly among prepared cups, filling each three-quarters full. Bake rotating tins halfway through, until a cake tester inserted in the centers comes out clean, 20 minutes.
• 8

  Transfer tins to wire racks to cool for 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cupcakes onto racks and let cool completely.
• 9

  To finish, use a serrated knife, and a gentle sawing motion, to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves and spread more frosting on top of each cupcake.
• 10

  FROSTING: Combine egg yolks, evaporated milk, and brown sugar in a saucepan.
• 11

  Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
• 12

  Stir in vanilla, salt, coconut and pecans. Let cool completely.
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