German Chocolate Cupcakes

Lately my computer has been on the fritz which has resulted in a lot of frustration. When your computer decides its going to shut down whenever it feels like it and not open anything....your usually have some choice words for it. So I decided to make a trip home to where the computer genius resides, DAD! Thank goodness for my father and his "nerdeyness". So in return for fixing my computer, and because Father's Day is coming up I made him his favorite kind of cake,in CUPCAKE form. Of course!! 

German Chocolate is chocolate cake with a sweet and sticky coconut and pecan filling and topping. For those with a serious sweet tooth.

I started out by making the usual chocolate cupcake recipe, but instead of using cupcake liners you have to grease your muffin tin really well. This is because you are going to cut the cupcakes in half and fill them with the coconut pecan filling and then spoon some more over the top. 

Chocolate Cupcakes

1 1/2 c Flour

3/4 c Cocoa powder

1 1/2 c Sugar

1 1/2 tsp Baking Soda

3/4 tsp Salt

2 eggs

3/4 c buttermilk 

3 tbsp Vegetable Oil

3/4 c Warm Water

Sift together dry ingredients in a bowl. Set aside

In a large bowl, or your kitchen aid bowl beat eggs , buttermilk and oil.

With the mixer on slow add the dry ingredients about 1/2 cup at a time, alternating with the warm water. Beat until smooth and combined.

Divide batter evenly among greased muffin tins and bake at 350 for 10 minutes (for mini cupcakes) 15-20 minutes for regular cupcakes. Until a toothpick comes out clean. Cool on cooling racks.

 

 

Filling

2 egg yolks

6 oz Evaporated Milk

1/2 c packed brown sugar

6 tbsp butter, room temp in small pieces

1/2 tsp vanilla

1 1/3 c sweetened flaked coconut

3/4 c pecans, toasted and coarsely chopped

Combine yolks, milk and brown sugar in a saucepan. Add butter and cook over medium heat stirring constantly until thickened (about 10 minutes) Pour mixture through a sieve, into a bowl (VERY IMPORTANT TO STRAIN MIXTURE) Stir in vanilla, salt, coconut and toasted pecans. Mix and let cool completely. Use right away, best eaten within 1 week.

To assemble, cut the cupcakes in half. Spoon a tbsp of filling into the center and replace the top of the cupcake. Spoon another tbsp or so on top of the cupcake. Keep in an airtight container for 1 week.

assembling the cupcakes