Name: German Chocolate Cupcakes Recipe
Prep time: 40 min
Cook time: 20 min
Yield: 12
Ingredients: For One Bowl Chocolate Cupcakes:; 1 cup all purpose flour; ½ cup light brown sugar; ⅓ cup granulated sugar; ⅓ cup cocoa powder; 1 tsp baking powder; ½ tsp Baking Soda; ½ tsp salt; ⅓ cup Vegetable Oil; ⅓ cup milk; 1 large egg; 1 tsp vanilla extract; ⅓ cup hot water; ¼ cup sour cream; For Coconut Pecan Topping:; ½ cup evaporated milk; 2 large egg yolks; ½ cup light brown sugar; ¼ cup salted butter; ½ tsp vanilla extract; 1 cup coconut; ¾ cup pecans; For Chocolate Frosting:; 4 oz semi sweet chocolate; 6 tbsp salted butter; 3 oz cream cheese; 1¼ cups powdered sugar; 2½ tbsp cocoa powder; 4 tsp heavy cream

How To Make German Chocolate Cupcakes

Treat yourself with these indulgent chocolate cupcakes that are soft and fluffy paired with a smooth chocolate frosting and a sweet coconut pecan topping.

Preparation: 40 minutes

Cooking: 20 minutes

Total: 1 hour

Serves:

Ingredients

For One Bowl Chocolate Cupcakes:

1cupall purpose flour
½cuplight brown sugar,packed
⅓cupgranulated sugar
⅓cupcocoa powder
1tspbaking powder
½tspbaking soda
½tspsalt
⅓cupvegetable oil
⅓cupmilk
1large egg
1tspvanilla extract
⅓cuphot water
¼cupsour cream

For Coconut Pecan Topping:

½cupevaporated milk,regular fat
2largeegg yolks
½cuplight brown sugar,packed
¼cupsalted butter,diced into pieces
½tspvanilla extract
1cupcoconut,sweetened, shredded
¾cuppecans,chopped

For Chocolate Frosting:

4ozsemi sweet chocolate,chopped
6tbspsalted butter,softened
3ozcream cheese,softened
1¼cupspowdered sugar
2½tbspcocoa powder
4tspheavy cream,as needed

Instructions

Cupcakes:

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt for 30 seconds.
Add in vegetable oil, milk, egg, and vanilla extract and beat with an electric mixer on low speed for 2 minutes.
Pour in hot water and stir until well combined. Add in sour cream and mix until combined.
Fill paper-lined muffin cups ¾ full and bake in preheated oven for 16 to 19 minutes until a toothpick inserted in the center of the cupcake comes out clean (or with a few moist crumbs).
Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
Once cool, top each cupcake with 1 tablespoon of the coconut pecan topping (in a mound in the center) then pipe the chocolate frosting around cupcakes. Store in an airtight container.

Chocolate Pecan Topping:

In a medium saucepan combine, evaporated milk, egg yolks, brown sugar, and butter.
Cook mixture over medium heat for about 10 to 15 minutes, stirring constantly until thickened. (The mixture should come to a light boil and leaves a path on the pan when run with a spatula).
Remove from heat and strain through a fine mesh strainer into a mixing bowl.
Stir in vanilla then mix in shredded coconut and chopped pecans and allow mixture to cool to room temperature.

Chocolate Frosting:

Place semi-sweet chocolate in a microwave-safe bowl, then heat in microwave on 50% power in 20-second intervals stirring after each interval until melted and smooth. Set aside and allow to cool slightly.
In the bowl of an electric stand mixer fitted with the paddle attachment (or an electric hand mixer), whip together butter and cream cheese on medium-high speed until smooth and fluffy.
Blend in cocoa powder at low speed, then blend in powdered sugar. With the mixer running, slowly power in melted chocolate and blend until combined.
Add in cream 1 teaspoon at a time, as needed to reach desired consistency.