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German Chocolate Cupcakes

Adapted from Ina Garten
Print Recipe
Servings 24 -30 cupcakes

Ingredients
  

  • 1 pkg. 4 oz. German's Sweet Chocolate, chopped
  • 1 1/2 sticks butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 2 cups flour divided
  • 1/4 cup cocoa powder
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 1/2 cup sour cream at room temperature
  • 2 tablespoons freshly brewed coffee

Coconut Frosting:

  • 12 tablespoons 1 1/2 sticks unsalted butter
  • 1 12-ounce can evaporated milk
  • 1 1/4 cups light brown sugar lightly packed
  • 4 extra-large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 2 cups sweetened flaked coconut
  • 1 cup blanched sliced almonds toasted
  • 1 cup chopped pecans
  • 1/4 teaspoon kosher salt

Chocolate Buttercream:

  • 2 ounces cream cheese
  • ½ cup butter
  • 2/3 cup unsweetened cocoa
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoon coffee if needed

Instructions
 

  • Preheat the oven to 350 degrees. Line cupcake pans with paper liners.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
  • Scoop the batter into the cupcake liners filling about halfway. Bake in the center of the oven for 15-18 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Coconut Frosting:

  • Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

Chocolate Buttercream:

  • Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add coffee. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.
  • Pipe Chocolate Buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center. I used a medium sized cookie scoop.