German Chocolate Cupakes with Coconut Pecan Frosting

From The Culinary Couple | Source Martha Stewart

Ingredients for Cupcakes
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
  • 2 cups cake flour, sifted, plus more for tins
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/3 cups sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 5 ounces semisweet chocolate, melted and cooled

Directions for Cupcakes

  1. Preheat oven to 350°. Brush standard-size muffin tins with butter, and dust with cake flour.
  2. In a medium-size bowl, whisk together cake flour, baking soda, and salt.
  3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until thoroughly combined.
  4. Divide batter evenly into prepared tin, filling each cup three-quarters full. Bake for about 20 minutes, rotating tins halfway through, until a toothpick inserted in centers comes out clean.
  5. Transfer tins to wire racks to cool 10 minutes. Run a small knife around the edges to loosen, and turn out cupcakes onto racks to let cool completely.
  6. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
  7. To assemble the cupcakes, use a serrated knife to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half and more frosting on top of each cupcake.

Ingredients for Frosting

  • 3 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1 1/4 cups packed light brown sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 bag (7 ounces) sweetened flaked coconut
  • 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions for Frosting

  1. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick like caramel, about 10 minutes. Pour through a fine sieve into a bowl.
  2. Stir in vanilla, salt, coconut, and pecans. Let cool completely.
  3. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.