German Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Moist, fabulous, german-chocolatey beautiful cupcakes smothered in coconut-pecan gooziness.
Alison:
Recipe type: Cupcakes, Dessert
Serves: 2 dozen cupcakes
Grocery List
  • 1¼ c. water
  • ¾ c. Dutch-process cocoa
  • 2 c. sugar
  • 2 c. flour
  • 2 T. cornstarch
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ¾ c. oil (I love my coconut oil!)
  • 4 large eggs
  • 2 tsp. vanilla
  • 1 c. brown sugar
  • 1 T. plus 2 tsp. cornstarch
  • ¼ tsp. salt
  • 5 T. butter
  • ¾ c. milk
  • 2 T. corn syrup
  • 1 tsp. vanilla
  • 1½ c. unsweetened, shredded coconut
  • 1½ c. pecans
Here's how...
  1. Preheat the oven to 350 degrees.
  2. Boil the water and to it, add the cocoa. Whisk the cocoa in until blended and then let it cool for 20 minutes.
  3. In a mixing bowl, mix the sugar, flour, cornstarch, baking powder, and salt.
  4. Mix in the melted coconut oil, vanilla,and eggs (one at a time).
  5. Scrape the sides of the bowl and add in the cocoa mixture in three additions, scraping the bowl after each addition.
  6. Fill each liner ¾ full with the batter, and bake for 20-25 minutes or until a toothpick comes out clean.
  7. Cool on a cooling rack.
  8. For the frosting, toast some coconut by spreading it onto a cookie sheet and bake it for 20 minutes at 300 degrees. Watch it closely and stir occasionally. Remove as soon as its golden brown.
  9. Break pecans into smaller pieces onto a cookie sheet and bake at 350 degrees for 8 minutes or so. You should be able to smell them toasting. Let cool.
  10. Mix the brown sugar and cornstarch, and salt.
  11. Melt the butter in a saucepan and stir the milk, the sugar mixture and corn syrup in.
  12. Bring to a simmer and cook gently, stirring constantly until the sugar is dissolved and the mixture is thickened a bit. It does not thicken fully, It is as thick as it will get within a minute or two. To the hot mixture, add vanilla, the toasted coconut, and the toasted pecans.
  13. Spoon the coconut/pecan gooziness over the top of the cupcakes and let them cool a bit at room temperature to set.
  14. Refrigerate to store.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/german-chocolate-cupcakes-from-scratch/