Today marks a very special day.
My husbands birthday.
As y’all are very much aware of by now, I love birthdays.
My husband, not so much.
He’s given up on the birthday celebrations for himself, but I haven’t stopped trying to convert him. So, before I continue on with this delicious recipe post, Happy Birthday my love, this year is going to be a good one, because you deserve it.
Enough sap for you all.
German chocolate cake is his jam. So I gladly oblige and make it every year. Usually its a decadent three layer obnoxiously large cake. But, this year, all the cake platters and pans were packed, so cupcakes it was. And let me tell you. I kind of like the idea of cupcakes better.
Yup. That and I think you can doll cupcakes up to look even cuter than an obnoxiously large cake.
So, straight outta my grandmas recipe box I deliver to you all a beloved favorite, enjoy.
German Chocolate Cupcakes
1 Package Bakers Chocolate
1/2 Cup Boiling Water
1 Cup Butter softened
2 Cups Sugar
4 Eggs whites and yolks separated
1 Cup Buttermilk
2 1/2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Canned Milk
1 Cup Sugar
3 Egg Yolks
1 Stick Butter
1 Teaspoon Vanilla
1 Cup Chopped Pecans
1/2 Cup Shredded Coconut
German Chocolate Cupcakes
Preheat oven to 350. Prepare your muffin tin with cupcake liners. Begin by chopping chocolate and adding to the one half cup of boiling water. Stir until melted and combined. Set aside to cool. In a medium sized bowl combine dry ingredients and set aside. Next, beat egg whites in a stand mixer on high until stiff peaks are formed. Set aside. Cream butter and sugar. Once mixed add in the four egg yolks. Mix until combined. Add vanilla and melted chocolate, and combine well. Next, alternate between adding small amounts of the flour mixture and the buttermilk. Keep alternating until all of the ingredients are added. Turn mixer off and fold in whipped egg whites gently.
Using about a quarter cup of the batter in each begin to fill the cupcake liners. When all liners are filled gently tap the cupcake pan to level out the batter.
Bake cupcakes for about twenty minutes or until a toothpick comes out clean when inserted in the center of the cupcake.
While cupcakes are baking begin making frosting.
Add all frosting ingredients except coconut and pecans to a pan and begin cooking over medium high heat. Whisk constantly once mixture begins to boil.
Once the mixture comes to a boil turn heat down to about medium and allow to simmer until thickened. Stirring constantly. Once mixture is thickened pour into the bowl of your mixer and beat until cooled. This is a very important step as it helps the mixture to not separate once cooled and it makes for a fluffier frosting, do not skip this part. Once mixture is completely cooled stop mixing and add in chopped pecans and coconut. Place in refrigerator for fifteen to twenty minutes until set. Frost cupcakes and finish with a sprinkle of chopped pecans and coconut.
//This recipe can be enjoyed as a three layer cake as well as twenty four cupcakes