food

German Chocolate Cupcakes

Devils food cake with a pecan coconut caramel filling and dark choc ganache frosting on top with a sprinkle of chopped pecans.

food

German Chocolate Cupcakes

Devils food cake with a pecan coconut caramel filling and dark choc ganache frosting on top with a sprinkle of chopped pecans.

Ingredients

  • 50 grams cocoa powder
  • 175 grams plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 grams unsalted butter, softened
  • 175 milliliters milk
  • A handful of crushed pecans
  • Whipped chocolate ganache frosting

Steps

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
  2. Line a cupcake tin with cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  4. Add the softened butter and let it mix until it resembles a fine sand-like texture.
  5. Next, add milk and eggs in a jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean.
  9. Allow them to cool completely on a wire cooling rack before frosting.
  10. To assemble your cupcakes core the center using an apple corer or a sharp knife.
  11. Fill with coconut pecan filling. To frost your cupcakes fit the end of a piping bag with a 6B star tip and fill with whipped chocolate Ganache frosting.
  12. Pipe in a swirl as demonstrated in the video.
  13. Finish off with a sprinkle of chopped pecans.

Ingredients

  • 3 egg yolks
  • 1 cup packed brown sugar
  • 12 tablespoons butter (1-1/2 sticks) cut into pats
  • 1-12 ounce can evaporated milk
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1-1/2 cups toasted pecans, chopped
  • 2 cups toasted flake unsweetened coconut

Steps

  1. Combine yolks, evaporated milk, butter, and brown sugar in a medium saucepan over low heat.
  2. Cook, stirring constantly, until the butter is melted and all ingredients are well- combined. Continue cooking for 10-12 minutes. Remove from heat.
  3. Stir in vanilla and salt, and then add coconut and pecans and stir until well combined.
  4. Transfer to a bowl and refrigerate until cool throughout.