german chocolate cupcakes

Name: German Chocolate Cupcakes
Prep time: 30 min
Cook time: 35 min
Yield: 24
Ingredients: ## CAKE:; 1 - box devil's food cake mix; 3 - extra large eggs; 1/2 - cup oil; 2 - tsp. vanilla; 3/4 - cup buttermilk (homemade directions below); 1 - cup sour cream; ## GERMAN CHOCOLATE FROSTING:; 3 - extra large egg yolks (save whites for another use); 1 - cup evaporated milk (*not sweetened condensed); 1 - cup sugar; 1/2 - cup (1 stick) real butter, don't sub; 1 1/2 - tsp. vanilla extract; 1 1/2 - cups chopped pecans; 1 1/2 - cups sweetened flaked coconut; ## CHOCOLATE BUTTERCREAM:; 4 - oz. cream cheese, room temp; 1/2 - cup (1 stick) real butter, softened, don't sub; 2/3 - cup unsweetened baking cocoa; 3 - cups powdered sugar; 2 - tsp. vanilla; 1 - tbl. milk or cream, if needed

(2 RATINGS)

173 Pinches 1 Photo

Kelly Williams

Forked River, NJ

Updated on Aug 20, 2012

Even though this starts with a boxed mix, it's doctored well! And the homemade coconut pecan frosting and chocolate buttercream are from scratch. One of my favorite cakes in a pretty little cupcake! Very easy to make. Enjoy your day! Photo by me.

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prep time 30 Min

cook time 35 Min

method ---

yield 24 cupcakes

Ingredients

CAKE:
1 - box devil's food cake mix
3 - extra large eggs
1/2 - cup oil
2 - tsp. vanilla
3/4 - cup buttermilk (homemade directions below)
1 - cup sour cream
GERMAN CHOCOLATE FROSTING:
3 - extra large egg yolks (save whites for another use)
1 - cup evaporated milk (*not sweetened condensed)
1 - cup sugar
1/2 - cup (1 stick) real butter, don't sub
1 1/2 - tsp. vanilla extract
1 1/2 - cups chopped pecans
1 1/2 - cups sweetened flaked coconut
CHOCOLATE BUTTERCREAM:
4 - oz. cream cheese, room temp
1/2 - cup (1 stick) real butter, softened, don't sub
2/3 - cup unsweetened baking cocoa
3 - cups powdered sugar
2 - tsp. vanilla
1 - tbl. milk or cream, if needed

How To Make german chocolate cupcakes

Step 1

Preheat oven to 350 and line two muffin tins with 24 cupcake liners. *If you don't have any buttermilk and you need to make your own, add 1 TBL. lemon juice to a 3/4 cup measuring cup. Fill rest of the way with milk. Stir and set aside to thicken. In large bowl, mix on low to combine the eggs, oil and vanilla. Dump in 1/3 of the cake mix. Mix til combined. Scrape sides and bottom. Add buttermilk and mix til combined. Scrape bowl again. Add another 1/3 of the cake mix and mix again. Scrape again. Add sour cream, mix, add last third of cake mix. Mix, scrape bowl, mix again til all is well combined. Fill cupcake liners 3/4 full. Bake 18-22 minutes til toothpick comes out clean. (Or has a few baked crumbs on it.) Set aside to cool.

Step 2

German Chocolate Frosting: Add egg yolks only to saucepan. Beat to mix with whisk. Whisk in evaporated milk and sugar well. Add cut up butter. Over medium heat, stirring constantly, bring to a boil. (Takes about 15 minutes.) Remove from heat. Stir in vanilla, coconut and pecans. Let cool completely.
Step 3

Chocolate Buttercream: Beat softened cream cheese and softened butter for 4 minutes. Add vanilla. Beat in. Add cocoa powder and powdered sugar. Beat for 3 minutes. If it is too thick, add the milk or cream. If you prefer a darker chocolate, add more cocoa. Pipe buttercream around edges to create a barrier. Fill centers with scoops of cooled German Chocolate Frosting.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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