German Chocolate Cupcakes
My brother-in-law Chris’ birthday was yesterday, and my sister wanted to surprise him with his favorite German Chocolate cupcakes. I volunteered to bake because my children are at least old enough to help (unlike Mallory’s) but not too old to think that cooking with mom is no longer cool.
I started making these cupcakes for my dad’s birthday several years ago. German Chocolate cake is my dad’s favorite dessert and one year I thought making cupcakes instead of a whole cake would be a fun twist. Everyone in my family loved the cupcakes and I have been making them every year for my dad’s birthday since. When Chris became part of the family, he was no exception.
I like these cupcakes because they are not too fussy, you do not have to pipe the icing, you can rely on a store-bought cake mix, and they are universally loved. Take a test run of this cupcake recipe as part of your social distancing baking marathon. Then you will be already for your next birthday celebration. And, don’t worry, no one will know you used a cake mix!
Ingredients
- 3 large egg yolks
- 1 can (12 oz) evaporated milk
- 1 ¼ cups packed light-brown sugar
- 1 ½ sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 2/3 cups (7 ounces) sweetened flaked coconut
- 1 ½ cups (6 oz) pecans, toasted and coarsely chopped
Directions
Step 1: Bake your favorite chocolate cupcake recipe or store-bought cupcake mix. For my most recent batch, I used Betty Crocker’s Super Moist German Chocolate Cake Mix. (Note: The first time I made these cupcakes, I made the chocolate cupcake recipe that Martha Stewart included in her Cupcakes cookbook for these German Chocolate Cupcakes. The cupcakes did not turn out – I don’t recommend using that specific chocolate cupcake recipe.) Make sure to use cupcake liners for baking the cupcakes. Having portions of the cupcakes stay in the muffin tins post-baking will assembling these cupcakes very difficult!
Step 2: Once you have made your chocolate cupcakes, combine egg yolks, evaporated milk, and brown sugar in a saucepan on the stove. Add butter, and cook over medium heat, stirring constantly, until thick, about 12 minutes (it should reach the consistency of sour cream). If you do not keep constantly stirring, your egg yolks will become scrambled eggs in the frosting. Pour through a fine sieve into a bowl to catch any random cooked egg bits.
Step 3: Once in a separate bowl, stir in vanilla, salt, coconut, and pecans. (Note: I always use more pecans and coconut than the recipe calls for to get the right frosting consistency.) Let cool completely, stirring occasionally. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
Step 4: To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread another heaping tablespoon of frosting on top of each cupcake. Serve immediately.
Recipe Credit: Martha Stewart’s Cupcakes
