Wednesday, July 11, 2018

German Chocolate Cupcakes and a New Blogger!


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Hello everyone, I am so excited to introduce myself to the amazing readers of Crazy For Cookies and More! My name is Cally and I am Nina's Daughter.  My mother has been an amazing role model in my life and she has ensiled in me a love for baking.  Everything I have learned has been from her.  I am so happy to be joining her on this blog and sharing some of my recipes with you. 

These German Chocolate cupcakes have become a new favorite recently.  I've made them for birthdays, retirements, and just because!  This recipe was adapted from Tastes Better From Scratch's recipe of German Chocolate Cake.  The only thing I changed from her recipe was baking cupcakes rather than a cake.  It kind of happened by accident.  I was making these cupcakes for a friend to pick up the next day and when I went to make them I realized I didn't have 8" pans to bake them in!  I was so spoiled living with my mom and dad because mom's kitchen had everything!  Now living on my own I have to get resourceful!  Even as cupcakes though this recipe is delicious!

German Chocolate Cupcakes


Chocolate Cake
  • 2 cups sugar
  • 1-3/4  cups all purpose flour
  • 3/4 cup unsweetened cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil, canola or vegetable
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Coconut Frosting
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter
  • 3 egg yolks
  • 3/4 cup evaporated milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded coconut
Chocolate Frosting
  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract


For the Chocolate Cake
1. Heat oven to 375 degrees.  Line cupcake tins. This recipe makes about 30 cupcakes.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.  In a separate bowl combine the eggs, buttermilk, oil, and vanilla and mix well.  Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared cupcake tins.
3.  Bake for 25-35 minutes until a toothpick inserted in the center comes out clean.   Cool 5 minutes in the pan and then place on wire rack to cool completely.  
For the Coconut Filling
1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yokes, and evaporated milk. Stir to combine and bring mixture to a low boil over medium heat.  Stir constantly for several minutes until the mixture begins to thicken.
2. Remove from heat and stir in vanilla, nuts, and coconut. Allow to cool before decorating cupcakes.
For the Chocolate Frosting
1. Melt butter and stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amounts of additional milk if needed to thin the frosting, or a little extra powdered sugar, until you reach your desired consistency.  Stir in vanilla.
Cupcake Decorating
1. Core out a small hole in the center of the cupcake.  I used an apple corer and it was perfect!
2. Place the coconut filling into a piping bag and cut a small hole in the corner of the bag.  Fill cupcake centers with coconut filling.
3. Place chocolate frosting into a piping bag with any decorating tip you like. I used Wilton 4B.  Frost two lines around the outside edge of the cupcake, one on top of the other.  You are creating edges to hold in the coconut filling.
4. After frosting with chocolate, fill the rest of the cupcake center with coconut filling.
Place a pecan on top and enjoy!
Created using The Recipes Generator