The Story: Last weekend, I baked 100 cupcakes at my family reunion for my father’s 60th birthday. German chocolate cupcakes with coconut and pecans. In a small saucepan, over medium heat, combine the evaporated milk, sugar, vanilla, and butter. They are then filled with German chocolate frosting and topped with a chocolate buttercream, desiccated coconut, and chopped pecans. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper. Add a teaspoon of the coconut pecan filling into the center of the cupcake. Stir until chocolate is melted and mixture is smooth. Bring to a low boil over medium heat. Stir until chocolate is completely melted and mixture is well blended. Pour 1 cup boiling cream over chocolate mixture. Finish off with a … Butter and flour a muffin tin. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl.Set aside. https://www.tasteofhome.com/recipes/german-chocolate-cupcakes If you like the cake you'll love this easy cupcake recipe. Fill with coconut pecan filling. All the flavors of the classic German chocolate cake in perfect individual cupcake servings! Any chocolate cupcake recipe will do and you can even make them in advance and store them in the freezer for several weeks. I think the ingredient of buttermilk makes all the difference with taste. Directions 1. I’ve been kind of into filling cupcakes with something yummy lately. 8 oz baking chocolate (preferably bittersweet chocolate but semisweet will also work) 1/2 cup heavy cream. Preheat oven to 350°F (177°C). Make Filling: Place half of the coconut and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 8 minutes). Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners. The ganache filling makes me want to make them even more. Pipe in a swirl as demonstrated in the video. This recipe for chocolate cupcakes makes just 4 cupcakes, and is topped with the creamiest coconut pecan frosting ever! How Do You Make German Chocolate Cupcakes? Combine sugars, butter, egg yolks, and evaporated milk in a saucepan. German Chocolate Cupcakes with Coconut-Peacan Frosting! These are incredibly delicious and perfect for birthdays and holidays. Along with Cookies & Cream, Blueberry Lemon and Strawberry Lemonade Cupcakes, I made his all-time favorite: German Chocolate. 2. 2. What could be better than German chocolate cupcakes piled high with coconut pecan frosting? German Chocolate Cupcakes | A deep chocolate cupcake filled with the delicious coconut frosting that we all love along with a creamy butter chocolate frosting. Filling: 2 1/3 cups sweetened coconut flakes. For the Cupcakes: 8 ounces German's sweet chocolate, chopped It’s definitely the highlight of these cupcakes along with that amazing Coconut Pecan Topping (yeah that stuff that I seriously had a hard time restraining myself from and not eating it all by the spoonful). Make chocolate cupcakes. How to make a kick ass topping for German Chocolate Cupcakes: Toast the pecans and don’t add them until right before assembly,; Use all dark brown sugar for maximum caramel deliciousness, and; Let the filling simmer until it’s rich and thick enough to not run off the top of the cupcakes; Toasting the pecans brings out their flavor and contributes depth and complexity to the filling … It’s like a fun surprise between the crumbly cake and the fluffy frosting. I really enjoy the combination of flavors in German Chocolate Cake, so when I had to bake cupcakes for an event last Saturday, I knew I was making German Chocolate Cupcakes. Butter and flour a muffin tin. Chocolate Cupcakes With Cream Cheese Filling: If you love chocolate and cream cheese, here is the PERFECT combination. German Chocolate Cupcakes with Chocolate Caramel Filling. The perfect chocolate cupcake! Preheat the oven to 350°. https://www.allrecipes.com/recipe/17765/german-chocolate-cake-frosting How to Make German Chocolate Cupcakes: 1. #cupcakes #germanchocolate #desserts Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. 1 1/2 cups sugar. Stir until chocolate is completely melted. Place the top back onto the cupcake and press it down slightly to keep it in place. This is my go-to recipe when I make chocolate cupcakes with my three girls. Oct 9, 2016 - Super moist, rich, chocolaty German Chocolate Cupcakes brimming with Chocolate Ganache all topped with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! Assembling the Cupcakes; Take your cooled cupcakes and, using a small knife, cut a hole in the center of the cupcake. Blend in vanilla. For the cake; Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. (4 oz.) Yields: 1 1/2 cups and Traditional Coconut Pecan Frosting. 8 oz. In this case, the gooey center is a traditional German Chocolate Cake filling/frosting – made from egg yolks, butter, sugar, and coconut. Make coconut pecan frosting. Chocolate Ganache Frosting: In a medium bowl, combine 2 bars of chopped chocolate, 1/4 cup butter and corn syrup. Chill for 30 minutes, stirring occasionally, until frosting is a spreadable consistency. 5 ounces German chocolate, melted and cooled. Filling: Frosting: 1 pkg. Remove the cupcakes from the pan (by inverting over the wire rack) and cool another 10 minutes. Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper.Parchment paper helps the cakes seamlessly release from the pans. Add sugar; beat with mixer until blended. Bake 27-28 minutes, until a toothpick stuck in the perimeter (not into the filling) comes out clean. To frost your cupcakes fit the end of a piping bag with a 6B star tip and fill with whipped chocolate Ganache frosting. It's a little time intensive, but completely worth it. German Chocolate Cupcakes – chocolate cake, topped with layer of sweet coconut pecan frosting and chocolate buttercream. Save the top and scoop out a small amount of cake from the center. You get a soft and tender chocolate cupcake topped with an ooey gooey coconuty topping and its finished with a border of creamy chocolate … A slight tanginess adding to the decadence of the finished product. They start with a milk chocolate version of my best ever chocolate cupcakes. Stir in the coconut and pecans. The is the ninth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book. For the Frosting and Filling: 1 12-ounce can evaporated milk 1 1/2 cups sugar 1 1/2 sticks (6-ounces) unsalted butter, cut into bits 4 egg yolks 2 teaspoons vanilla extract 1 7-ounce package sweetened shredded coconut 2 cups coarsely chopped pecans, plus 24 pecan halves as garnish. or until chocolate is almost melted, stirring after 1 min. To assemble your cupcakes core the center using an apple corer or a sharp knife. 2. AKA meet your new obsession. Next we add fluffy chocolate buttercream and a pecan coconut topping. Just like our Chocolate Peanut Butter Cupcakes & Nutella Cupcakes these cupcakes start with a rich chocolate batter. https://www.marthastewart.com/336433/german-chocolate-cupcakes Microwave chocolate and water in large microwaveable bowl on high 1-1/2 to 2 min. 1. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. German Chocolate Filled Cupcakes wholefully salt, brown sugar, toasted pecans, butter, heavy cream, evaporated milk and 5 more Chocolate-Filled Cupcakes Martha Stewart German chocolate cupcakes are even better than the cake version! Instructions. Fold in the mashed banana and transfer the mixture to a piping bag. You can choose to completely cover the filling or decorate around the edges (like I did here) with the chocolate … 1 1/2 cups pecans, chopped. Add eggs, 1 at a time, mixing well after each addition. Place the cupcake pans on a wire rack and cool. Place a heaping teaspoon of the filling in the center and top with the remaining cake batter. Let stand for 1 minute. Did you know that contrary to popular belief, this cake did not originate in Germany...the name actually comes from Baker's German's Sweet Chocolate, which was created in 1852 by Englishman Samuel German for the … Cook, stirring occasionally, for another 14 minutes, until the mixture is golden and almost pudding-like (thicker than heavy cream). Heat for 10-12 minutes or until thickened. 12 tablespoons unsalted butter. German Chocolate Cupcakes with Chocolate Caramel Filling and Traditional Coconut-Pecan Frosting Recipe: adapted from Baker's German Sweet Chocolate Cake The Cupcakes: Heat oven to 350°F. cream cheese, softened 1/2 cup white sugar 1 egg 1 cup semisweet chocolate chips (minis work really well) 1 chocol… These German chocolate cupcakes are decadent and irresistible! or until butter is melted. German Chocolate Cupcakes: Moist chocolate cupcakes with chocolate frosting and a decadent pecan topping. Top with more chopped pecans, if you like. 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