{Revisited} German Chocolate Cupcakes

One of my most requested cupcakes is the German Chocolate Cupcake. They are sticky and moist and delicious. But because the Coconut Pecan Frosting is time consuming, I usually adapt a box german chocolate cake for the base cupcake and they come out delicious. It's all about the Coconut Pecan Frosting, anyway, right? Yet, I can no longer ignore your comments saying that the German Chocolate Cupcakes shared were only 'almost' homemade. Today, I adapted the recipe for Chocolate Cupcakes to make a from scratch German Chocolate Cupcake base. 

To change things up a little more, I added a Chocolate Cream Cheese Frosting. After exclaiming 'Ooh two frostings!', my husband and certified taste tester, said they were 'Amazing'. And, my day is complete. :) 

With a smile on my face, off to make cookie ice cream sandwiches. 

German Chocolate Cupcakes
adapted from Chocolate Cupcakes

preheat oven to 350 degrees

3/4 cup unsalted butter, divided and softened

4 oz german sweet chocolate, finely chopped

1/4 cup Dutch-processed cocoa

1/2 cup hot water

1 1/2 cups caster sugar, divided

8.75 oz all purpose flour

1 1/2 tsp baking soda

1 tsp salt

1 1/2 cups buttermilk

2 tsp vanilla

4 eggs

2 egg yolks

1. Combine chocolate, cocoa, and water in a double broiler over the stove. Stir with rubber spatula until melted. 
2. Add 1/2 cup of sugar and stir until thick and glossy. Set aside and cool completely. 
3. In medium bowl, combine flour, baking soda, and salt. Set aside. 
4. In small bowl, combine buttermilk and vanilla. Set aside. 
5. In a stand mixer, whisk eggs until combined. Add remaining sugar and whisk on high until fluffy and lighten in color. (about 2 minutes) 
6. Using the paddle attachment, add chocolate mixture and mix on medium until combined. (about 30 seconds) 
7. Add butter one tbsp at a time, mixing about 10 seconds between them. 
8. Add 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture until just combined. Repeat with 1/2 of flour mixture, followed by the remaining buttermilk, followed by the remaining flour mixture until just combined. 

Fill cupcake liners to about 3/4 full. Makes about 30 cupcakes. Bake until cake tester comes out clean, about 15 minutes. Set aside to cool.

Coconut Pecan Frosting
adapted from Martha Stewart

3 large egg yolks
1 can (12 oz) evaporated milk
1 1/4 cups packed dark brown sugar
1 1/2 sticks unsalted butter
1 tsp vanilla bean paste
1/4 tsp salt
14 ounces sweetened flaked coconut
6 ounces pecans, toasted and coarsely chopped

1. Toast pecans at 350 for about 5-7 minutes. Stir once. Be careful not to let burn. 
2. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, normally about 10 minutes--but at high altitude 15-20 minutes! Pour through a fine sieve into a bowl. 
3. Stir in vanilla, salt, coconut, and pecans. 

Let cool completely. Refrigerate overnight for best results.

Chocolate Cream Cheese Frosting

1 1/2 packages (12 ounces) cream cheese, slightly softened
1/2 cup unsalted butter
1 tsp vanilla bean paste
3/4 cup dutch processed cocoa
3-4 cups powdered sugar
salt to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, whip cream cheese and softened butter. 
2. Add vanilla, cocoa and salt. Mix well. 
3. Add as much powdered sugar to get desired consistency. 

Place in piping bag and chill until ready to frost cupcakes.