February 22, 2011

German Chocolate Cupcakes!

Cupcakes part 2!
In addition to the chocolate wonders I made last week, I also made these little gems.  For those of you who have never tasted German Chocolate Cake frosting, it's kind of like if pecan pie were a frosting with some coconut...  I can't get enough of this combination.   I use the Baker's Chocolate recipe, the same one that my mom has used ever since I remember.  

Coconut Pecan Frosting
  • 4 egg yolks
  • 1 can  (12 oz.) evaporated milk
  • 1-1/2 tsp. vanilla
  • 1-1/2 cups  sugar
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 1 pkg.  (7 oz.) Flake Coconut (about 2-2/3 cups)
  • 1-1/2 cups Chopped Pecans 
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency. 

German Chocolate Cupcakes
  • 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
  • 1/2 cup  water
  • 4 eggs, separated
  • 2 cups  flour
  • 1 tsp. baking soda
  • 1/4 tsp.  salt
  • 1 cup butter, softened
  • 2 cups  sugar
  • 1 tsp. vanilla
  • 1 cup  buttermilk

Make It

HEAT oven to 350°F.
Place cupcake liners in pan. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 20 min. or until toothpick inserted in centers comes out clean. Immediately loosen cupcakes. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting on each cupcake.


  1. I'd eat the topping first and then dive into the cake. These are top shelf. Thanks for sharing!

  2. Coconut Pecan Frosting? YUM! Your cupcakes look delicious.

  3. Decoration is really nice :) and frosting sounds just amazing :)

  4. These look simply amazing!

  5. MMMMMMM! Tasty looking!

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