From Germany with Love

I. Love. German. Chocolate.Cake. It's as simple as that. My mom didn't bake much when I was young, and when she did the cakes usually started from a cake mix. Nothing compared to when she baked a Devil's Food cake and topped it with that Pecan-Coconut frosting from the plastic tub. Mmmmmm......so good! That was always one of my favorite cakes she made and probably still is. I bake all my cupcakes from scratch, but there's nothing wrong with the occasional cake mix, right? Especially when you top said cake with that frosting. 

Anyway, I've known that I've wanted to make a German Choc cupcake for a while, but I didn't because my husband doesn't like coconut. (I KNOW! How bizzare!) I've actually put off making quite a few different coconutty cupcakes because of that. Well NO MORE! Don't be surprised if you see some cupcakes popping up soon that consist of coconut. He may take the amazing pics that you get to see on this site, but I'm the baker, right? Right. These chocolate cupcakes were my go-to chocolate cupcake, which consist of Valrhona cocoa. I then topped them with a delish pecan-coconut frosting I found here. Of course, we needed a nice fudge frosting to hold in the coconutty goodness, which was also found here.

German Chocolate Cupcakes

Chocolate Cupcakes
1 1/2 c all-purpose flour
1/2 c baking cocoa (Valrhona)
1 tsp baking soda
1/4 tsp kosher salt
1 stick unsalted butter, softened
1 1/2 c granulated sugar
2 eggs, room temperature
1 tsp vanilla
1/2 c whole milk
1/2 c water

Pecan-Coconut Frosting:
Inspired by Barefoot and Baking
1 can evaporated milk (12 oz)
1 c granulated sugar
3 egg yolks
1 stick unsalted butter
1 tsp vanilla
1 1/3 c shredded, sweetened coconut
3/4 c chopped pecans

Fudge Buttercream Frosting:
Inspired by Barefoot and Baking
4 oz semi-sweet chocolate chips, melted then cooled
1 stick unsalted butter, softened
3 c confectioners' sugar
2 Tbsp cocoa powder (Valrhona)
1 tsp vanilla
2 Tbsp water
3 1/2 Tbsp milk

Preheat your oven to 350 degrees and line your muffin pan with cupcake liners. In a medium bowl combine flour, cocoa, baking soda, and salt. Whisk together, then set aside. In a large measuring cup combine milk and water, and set aside.

In your mixer bowl cream together butter and sugar, for about 2 minutes. Once it's nice and fluffy add your eggs, one at a time, and continue to beat for another minute until mixture is smooth and creamy. Add vanilla and mix until combined. Reduce mixer speed to low, then slowly add 1/3 of your flour mixture, followed by 1/2 of your milk mixture. Repeat this, then finish by adding last bit of flour mixture. Mix only until just combined. Remove mixer bowl, and stir a few times through with spatula, to ensure everything is incorporated well.

Grab your scooper and scoop batter into cupcake liners, filling about 2/3 full. Bake for 15-17 minutes, or until tops bounce back when touched. Cool in pans for about 5 min, then remove to cooling racks.
While cupcakes cool, prepare your pecan-coconut mixture.

Combine evaporated milk, sugar, yolks, butter, and vanilla in a 2 qt saucepan. Stir constantly until everything is melted together, and is thick. Make sure that this does not boil. You'll know it's ready when it coats the back of a wooden spoon. This took me about 30 minutes. Once thick enough, stir in coconut and pecans. Set aside to cool.

While this is cooling, prepare your frosting. Place chocolate chips in microwave safe dish and melt for 30 seconds. Remove, stir, and repeat until chips are melted. Allow to cool. Pour melted chips into mixer bowl, along with butter, sugar, cocoa, and vanilla. Add about 2 Tbsp milk and whip together, add more milk/water until desired consistency is reached. (My exact measurements are above)

Pipe boarder around top of each cupcake which will act as your barrier for your pecan-coconut topping. Once you've done this, use a spoon to scoop pecan-coconut frosting within barrier.

Ta-DA! German Chocolate cupcake -- delish!