German Chocolate cake is one of my favorite cake recipes. That nutty, caramel, coconut frosting just doesn’t compare to anything else. What is the best thing to do with an amazing cake recipe? Turn them into cupcakes of course!
Now I will admit, when I started researching how to make the frosting, I got slightly intimidated. I have to cook it? That just doesn’t seem right. Evaporated milk, I had never used that in my life! Let me promise you though, once I made it, it was SO easy. I had no idea it would be so easy. It was as easy as eating German Chocolate Cake. I could not believe it. If you love German Chocolate Cake as much as I do, I suggest you try out these cupcakes!
Ingredients
- 6 ounces evaporated milk
- 3/4 cup sugar
- 3/4 stick of butter
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3 1/5 ounces shredded coconut
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk
- 1/2 vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup boiling water
- 2 cups unsalted butter
- 8 cups powdered sugar
- 1 1/2 cups cocoa powder
- 1 tablespoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Combine evaporated milk, sugar, butter, egg yolks and vanilla over medium heat until the butter is melted.
- Cook for approximately 14 more minutes, stirring occasionally, until the mixture turns a golden color and the consistency is similar to pudding.
- Remove from the heat and stir in the pecans and coconut.
- Transfer to a bowl and cool completely for at least 45 minutes.
- Preheat the oven to 325° F and line 24 muffin cups with paper liners.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, espresso powder and salt in the bowl of a stand mixer.
- Add milk , vegetable oil, eggs and vanilla to the flour mixture and mix together until well combined.
- Slowly stir in the boiling water. Scrape the sides of the bowl and mix one more time on high speed for about 1 minute.
- Fill cupcake liners half full and cook in oven for 18-20 minutes.
- Allow cupcakes to cool in the pan for 5 minutes, and then transfer to a cooling rack.
- Cream the butter in a bowl.
- Sift together the cocoa powder and confectioners sugar. Mix into the butter 1 cup at a time until it is all incorporated.
- Add the vanilla extract.
- Add milk to make consistency thinner if desired.
Cupcake recipe inspired by Robyn from Add A Pinch, coconut pecan frosting recipe inspired by Buddy from Cake Boss, and the chocolate frosting recipe inspired by Laurie and Nancy from Two Sisters Crafting.
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