AliLarter.com

September 3, 2014

German chocolate cupcakes

48 Mini Cupcakes

CUPCAKES

7 ounces sweetened dark chocolate, chopped
2 cups flour
1 teaspoon baking soda
¾ teaspoon sea salt
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 ½ cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk

 

FROSTING

3 large egg yolks
12 tablespoons (1 ½ sticks) unsalted butter, softened
One 14-ounce can sweetened condensed milk
½ cup packed brown sugar
7 ounces sweetened flaked coconut
6 ounces toasted pecans, coarsely chopped
1 teaspoon vanilla extract
¼ teaspoon sea salt

 

To make the cupcakes:

Position the rack in the center of the oven and preheat the oven to 350°F. Line a mini muffin pan with mini muffin paper liners. Melt the chocolate in a double boiler over low heat until just melted and smooth. Set aside to cool slightly while making the batter.

Combine the flour, baking soda, and salt in a medium bowl; whisk to blend.

Using an electric mixer, beat the butter and sugar in a large bowl until fluffy. Add the eggs, one at a time, beating until blended after each addition. Beat in the vanilla. Add the flour mixture alternately with the buttermilk in three additions each and beat just until blended. Add the melted chocolate and beat until incorporated and smooth. Spoon the batter into the prepared mini muffin pans, filling the cups ^¾ full. Bake the cupcakes until a tester inserted in the center comes out clean, about 10 minutes. Transfer the pan to a rack and cool the cupcakes completely.

For the frosting:

Combine the egg yolks, butter, condensed milk, and sugar in a heavy medium saucepan. Stir over medium-low heat until thickened, about 10 minutes. Transfer the mixture to a medium bowl. Add the coconut, pecans, vanilla, and salt and stir to blend well. Cool the frosting completely. Spread the frosting on top of the cupcakes and serve.