I’ve been having a few posting issues lately, but I think everything is back on track now. Whew!
I made these German chocolate cupcakes for a co-worker’s birthday last month and I was very happy with the end result. I branched away from my favorite chocolate cake recipe and used a sturdier, but still delightfully chocolatey cupcake version. And with this being an Ina Garten recipe, I knew I could trust the frosting. It was, as Ina would say, fabulous. I don’t often use coconut in my kitchen because I love it, but I have a husband who hates it and that would not equal a good equation for my health (i.e. I would be passed out in the corner in a coconut coma). Nonetheless, when I get a request for German chocolate cake from a friend/family member in the future, I will definitely be making these again.
As a side note: Ina’s recipe reports it only yields 14-15 cupcakes, but I used a smaller scoop and squeeze out 20 generous cakes.
German Chocolate Cupcakes
For the cupcakes:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, lightly packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons freshly brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
For the Frosting:
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 12-ounce can evaporated milk
- 1 1/4 cups light brown sugar, lightly packed
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 cups sweetened flaked coconut
- 1 1/2 cups chopped pecans
- 1/4 teaspoon kosher salt
1. Preheat the oven to 350 degrees. Line pans with cupcake liners.
2. In the bowl of an electric mixer, whip together the butter and sugars on medium-high speed until light and fluffy, about 5 minutes. Lower the speed to medium, then add the eggs one at a time until well combined (scraping down the sides as necessary). Add in the vanilla and mix well.
3. In another medium-sized bowl, whisk together the sour cream, buttermilk, and coffee. Next, in a third bowl, whisk together the dry ingredients (flour, cocoa powder, baking soda, and salt). With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Be careful not to over mix the batter- mix until just combined.
4. Scoop the batter into the cupcake liners. Bake in the center of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
To Make the Coconut Frosting:
5. Melt the butter in a large saucepan over medium heat. Stir in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Continue to simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. Take the mixture off the heat, stir in the vanilla extract, almond extract, coconut, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a small metal spatula. Store in an airtight container.
Source: Ina Garten