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German Chocolate Cupcakes

I have been wanting to make these cupcakes for some time, and I was so excited when a friend of mine recently requested them. These classic german chocolate cupcakes are pure joy and deliciously decadent.
Makes 16 to 18 cupcakes 




For the cake:

  • 3/4 cup plus 2 tablespoons (66 grams) unsweetened Dutch-processed cocoa powder
  • 1/2 cup boiling water (118 grams)
  • 1/2 cup canola oil at room temperature
  • 4 large eggs yolks, room temperature
  • 6 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (75 grams) cake flour
  • 2/3 cup (75 grams) all-purpose flour
  • 1-1/2 cups (300 grams) superfine sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the coconut pecan topping:

  • 1 cup pecan pieces, broken medium coarse
  • 1 can sweetened condensed milk 
  • 3 large egg yolks
  • 8 tablespoons (one stick) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1-3/4 cups sweetened coconut

For the chocolate frosting:

  • 1⁄2 cup butter (1 stick)
  • 2⁄3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1⁄3 cup whole milk
  • 1 teaspoon pure vanilla extract



Step 1: For the cupcakes: Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with paper liners.
Step 2: In the bowl of a stand mixer, whisk, by hand, the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring to room temperature before proceeding.
Step 3: Add the oil and yolks to the mixer bowl with the cocoa mixture. Attach the whisk beater. Starting on low speed gradually raise the speed to medium and beat for about one minute, or until smooth and shiny, and resembling a buttercream. 
Step 4: Scrape down the sides bowl. Beat in the vanilla for a few seconds.
Step 5: In a medium bowl, whisk the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt. 
Step 6: Add half of the flour mixture to the chocolate and beat on low speed until the dry ingredients are moistened. Scrape the sides of the bowl. Repeat with the remaining flour mixture. Raise the speed to medium-high heat for one minute. Scrape down the sides of the bottom of the bowl. The mixture will be very thick. 
Step 7: On low speed, add the egg whites. Gradually raise the speed to medium-high heat and beat for two minutes. 
Step 8: Fill cupcake liners 3/4 full. Bake for 15 to 18 minutes until the cake springs back when pressed lightly in the centers. 
Step 9: Remove cupcakes from the oven and allow to cool several minutes in cupcake pan then transfer to a wire rack to cool completely. Once cool, top each cupcake with 2 tablespoons of the coconut pecan topping (in a mound in the center) then pipe the Chocolate frosting around cupcakes. 
Step 10: For the topping: Spread the pecans evenly on a baking sheet and bake for about seven minutes to enhance the flavor. Stir once or twice to ensure even toasting and avoid over browning. Set aside.
Step 11: In a medium heavy saucepan, whisk together the condensed milk and yolks. 
Step 12: Add the butter and cook over medium heat, stirring constantly with a silicone spatula, reaching well to the edges and bottom. As soon as the mixture starts to simmer, lower the heat or occasionally remove the pan from heat to keep it from cooking too fast or burning. Simmer for about five minutes, or until thickened enough to pool slightly on the surface before disappearing (about 175°F). 
Step 13: Stir in the vanilla, coconut, and pecans. Continue cooking on medium heat for 1 minute. Scrape the mixture into a large bowl. Cover with a towel and allow to cool to room temperature, or just barely warm, stirring occasionally to prevent a skin from forming. 
Step 14: For the frosting: Melt butter, and then stir in cocoa.
Step 15: Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla.


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