German's Chocolate Cupcakes with a Coconut-Pecan Frosting

5 from 3 votes

German's Chocolate Cupcakes with a Coconut-Pecan Frosting

All the flavors we love in a great German's Chocolate Cake in a cute cupcake. Topped with a nutty coconut frosting that’s surprisingly not overly sweet.

Prep Time1

Cook Time27

Total Time1 27

Course: Dessert

Cuisine: American

Keyword: chocolate, coconut, cupcakes, pecan

Servings: cupcakes

Calories: 293kcal

Author: Tricia

Ingredients

For the Cupcakes:

2 4-ounce packages of Baker's German's Sweet Chocolate
½ cup water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter room temperature
2 cups granulated sugar
4 large eggs whites and yolks separated
1 teaspoon pure vanilla extract
1 cup buttermilk

For the Frosting:

2 cups chopped pecans toasted
1 12 ounce can evaporated milk
1 ½ cups sugar
¾ cup unsalted butter
6 egg yolks lightly beaten
2 - 2 ½ cups sweetened flaked coconut
1 ½ teaspoons pure vanilla extract
Cherries for garnish if desired

Instructions

For the Cupcakes:

Preheat oven to 350°F. Prepare a cupcake pan with liners (this recipe made approximately 36 cupcakes but also makes 3 (9-inch) round layers).
Break the chocolate into pieces and place in a small microwave safe bowl. Add ½ cup of water and microwave on high for 1 minutes. Stir and return to cook 30 seconds more, or until the chocolate is melted. Set aside to cool while preparing the batter.
In a medium mixing bowl, combine the flour, baking soda and salt. Set aside.
In the mixing bowl of a stand mixer, beat the butter on medium until smooth and light, about 30 seconds. Add the granulated sugar and beat until light and fluffy. Add the egg yolks one at a time and blend just until the yolk disappears before adding the next. With the mixer on a low speed, blend in the melted chocolate and vanilla. Add ⅓ of the flour and mix just until incorporated. Add half the buttermilk and blend until it disappears. Repeat adding ⅓ the flour, then the other half of the buttermilk and end with the remaining ⅓ of the flour mixture.
In a clean small mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter with a spatula. Do not beat or over-mix.
Fill the cupcake liners ⅔ full and bake for 14-15 minutes or until a toothpick comes out clean when inserted in the center.
Allow the baked cupcakes to cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

For the Frosting:

To toast the pecans, spread in a single layer on a baking sheet. Bake in a preheated 350°F oven for about 8 minutes. Remove to a bowl to cool while preparing the frosting.
In a large heavy-bottom saucepan combine the evaporated milk, sugar, butter and egg yolks. Cook, stirring constantly, over medium heat until the butter is melted and the sugar dissolved.
Keep cooking and stirring for approximately 12 minutes until the mixture bubbles and has turned a light caramel color. The mixture should thicken like warm pudding.
Remove the pan from the heat and stir in the vanilla, pecans and coconut. Pour the frosting into a large clean mixing bowl and allow it to cool for about 45 minutes or until spreading consistency.
Makes enough frosting to generously cover 36 cupcakes.

Notes

German's Chocolate Cupcakes recipe adapted from a October 2011 Southern Living Magazine.
Coconut-Pecan Frosting recipe adapted from a October 2011 Southern Living Magazine.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition