German Chocolate Cupcakes
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
12 tbsps
Unsalted Butter (1 1/2 sticks)2 cup
Granulated Sugar1.25 cups
Light Brown Sugar (lightly packed)1 tsp
Pure Vanilla Extract2 tbsps
Brewed Coffee (freshly)1.75 cups
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
Kosher Salt2 cups
Sweetened Flaked Coconut1 cup
Pecan (chopped)Directions:
1
Preheat the oven to 350 degrees
2
Line cupcake pans with 14 or 15 paper liners
3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy
4
Scrape down the bowl
5
Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well
6
In a separate bowl, whisk together the buttermilk, sour cream, and coffee
7
In a third bowl, sift together the flour, cocoa powder, baking soda, and salt
8
With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour
9
Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed
10
Scoop the batter into the cupcake liners
11
(I use a 2-inch ice cream scoop
12
) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean
13
Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting
14
Melt the butter in a large saucepan over medium heat
15
Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat
16
Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened
17
If the mixture looks a bit curdled, beat it vigorously with a whisk
18
Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt
19
Allow to cool for about an hour
20
Frost the cupcakes with a knife or small metal spatula