German Chocolate Cupcakes

I made a few collections of these chocolate cupcakes and finally settled on going with one of my old favorites which I posted back around the time I started my blog two years ago. This is a one cup chocolate cupcake recipe, so the cupcake section is very easy to make (so it will make up for the fact that you have to make two non-regular frostings). They are light and fluffy and I feel that they are paired with denser toppings. This is also much more than a milk chocolate cupcake which for me is German more chocolate-ish than rich, dark chocolate. I tell you, you will love this :). Oh and if you are like me and you are hooked on the whole salty caramel chocolate thing, then definitely sprinkle this top with a pinch of scaly or rough sea salt. Enjoy!

Ingredients :

One Bowl Chocolate Cupcakes
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • ¼ cup sour cream
  • 1 cup all-purpose flour
  • ½ cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking powder

Coconut Pecan Topping
  • 2 large egg yolks
  • 1/2 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup packed light-brown sugar
  • 3/4 cup chopped pecans
  • 1/2 cup evaporated milk (regular fat)
  • 1/4 cup salted butter , diced into pieces

Chocolate Frosting
  • 3 oz cream cheese , softened
  • 1 1/4 cups powdered sugar
  • 2 1/2 Tbsp cocoa powder
  • 2 – 4 tsp heavy cream , as needed
  • 4 oz semi-sweet chocolate , chopped
  • 6 Tbsp salted butter , softened

Instructions :

For cupcakes:
  1. Preheat 350 degrees oven. In a large bowl with whisk flour, sugar, sugar, cocoa powder, baking powder, baking soda and salt for 30 seconds. Add vegetable oil, milk, eggs and vanilla extract and beat with a mixer at low speed for 2 minutes. Pour in hot water and stir until mixed. Add sour cream and stir until combined. Fill the paper with a full 3/4 cup muffin and bake it in the oven for 16-19 minutes, until the toothpick put in the cupcake center comes out clean (or with some wet crumbs). Remove it from the oven and let it cool for a few minutes in a muffin pan then transfer to a wire rack to cool completely. After cold, over each cupcake with 1 tablespoon of pecan Topping coconut (in a mound in the center) then pipe the Frosting chocolate around the cupcakes. Store in an airtight container.

For coconut pecan topping:
  1. In the pan are combining, evaporated milk, egg yolks, sugar and butter. Cook the mixture over medium heat, stirring constantly, until thickened, about 10-15 minutes (the mixture must come to boiling light, and when you run a rubber spatula along the bottom you should see the bottom of the pan for a moment). Remove from heat and strain through a fine mesh filter into a bowl. Stir in vanilla then mix in grated coconut and chopped pecans and let the mixture cool to room temperature.

For Frosting Chocolate:
  1. Place the Semi-sweet chocolate in a safe microwave bowl, then heat microwaves at 50% strength in 20 second intervals stirring after each interval until melted and smooth, set aside and let cool slightly. In a bowl of standing electric mixer equipped with attachment paddles (electric hand mixer will work too smooth), whip with butter and cream cheese at medium-high speeds until smooth and soft. Blend powdered cocoa at low speed, then mix in powdered sugar. With the mixer running, slowly power in melted chocolate and mix until combined. Add 1 tsp cream at a time, which is needed to achieve the desired consistency.

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