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German chocolate cupcakes

German chocolate cupcakes


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.

  1. Jack

    September 17, 2014

    I want these cupcakes, wow.

  2. Joanna

    October 25, 2014

    could I make the frosting without the coconut and pecans on it? I mean will it taste the same or come out differently if I don't?

    1. Ali Larter

      October 31, 2014

      Omitting the Coconut and Pecans would eliminate key flavor components for the frosting - they are somewhat essential to nearly every cake/cupcake of the german chocolate variety. That being said, you can make the cake part per the recipe and frost it any way you wish for a different flavor profile. Experiment and see what works best for you!

  3. Carolyn

    March 4, 2016

    Saw Ali on FABLife. I had no idea the girl I loved on Heroes was a little chef!

    I made these cupcakes last night.....They are all GONE. We had a neighborhood party and they were the best dessert there.

    Thank You and I can't wait to try your other recipes.

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