German Chocolate Cupcakes

By Texaschef11

Ingredients

• 1 & 3/4 c. flour
• 1 c. natural cocoa powder
• 1 & 1/2 tsp. baking soda
• 1/2 tsp. coarse salt
• 1 & 1/2 sticks unsalted butter
• 2/3 c. sugar
• 2/3 c. light brown sugar, packed
• 2 eggs, room temperature
• 2 tsp. vanilla
• 1 c. buttermilk, room temperature
• 1/2 c. sour cream, room temperature
• 2 TBSP freshly brewed coffee, cooled

Preparation

Step 1

Preheat oven to 350. Line cupcake pans with 15 liners.

Sift together the flour, cocoa powder, baking soda and salt. Set aside.

With the paddle attachment, cream the butter and the sugars on med-high speed for about 5 minutes, until light and fluffy. Lower the speed to medium and add in the eggs one at a time, scraping the bowl as needed. Beat in the vanilla.

In a separate bowl, whisk together the buttermilk, sour cream and coffee. On low speed, add the buttermilk mixture alternately with the flour mixture, beginning with the buttermilk and ending with the flour. Mix only until blended. Fold the batter with a rubber spatula to be sure the batter from the bottom is incorporated and blended.

Divide the batter into the cupcake tins. (Remember to test it....you may get only 14 of those cupcakes after all.) Bake on the middle rack for 20-25 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then remove and cool completely before frosting.


German Chocolate Frosting

1 & 1/2 sticks unsalted butter
1 (12 ounce) can evaporated milk
1 & 1/4 c. sugar
5 egg yolks, lightly beaten
1 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. coarse salt
2 c. sweetened flaked coconut
1 c. blanched, sliced almonds, toasted
1 c. chopped pecans

Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, extracts and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat to low, stir and simmer 5 minutes until thickened. Mixture should coat the back of the spoon.

Strain the mixture using a fine sieve into a heatproof bowl. Stir in the coconut, pecans and almonds. Allow to cool at least one hour before using. Frost cupcakes with an off set spatula or butter knife.