german chocolate cupcakes

★★★★★ 1 Review
dianeluvsparties avatar
By Diane Rodriguez
from Chesterton, IN

Relatively easy to put together and they taste amazing. A Martha Stewart recipe.

prep time 25 Min
cook time 20 Min
method Bake

Ingredients For german chocolate cupcakes

  • 3/4 c
    unsalted butter, room temp, plus more for tins
  • 2 c
    cake flour, sifted, plus more for tins
  • 1 tsp
    baking soda
  • 3/4 tsp
  • 1 1/3 c
  • 3 lg
  • 1 1/2 tsp
    pure vanilla extract
  • 1 c
  • 5 oz
    semisweet chocolate, melted and cooled
  • 3 lg
    egg yolks
  • 1 can
    (12 oz) evaporated milk
  • 1 1/4 c
    packed light brown sugar
  • 1 1/2 stick
    (12 tbsp) unsalted butter, cut into small pieces and brought to room temp
  • 1 tsp
    pure vanilla extract
  • 1/4 tsp
  • 2 2/3 c
    (7 oz.) sweetened flaked coconut
  • 1 1/2 c
    (6 oz.) pecans, toasted and coarsely chopped

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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