Filled German Chocolate Cupcakes

Filled German Chocolate Cupcakes
photo by Sandy of Houston

Jason’s birthday was a few weeks ago and he requested either german chocolate, coconut or carrot cake for dessert, all of which I’ve never made before. I searched all of the internet for recipes that sounded good and EASY because let’s be honest–baking from scratch can be a little risky. When I saw this recipe for filled german chocolate cupcakes with a rich chocolate glaze, I knew I had to try it.

I wish I had taken a photo for you to see the end result. The cupcakes just looked sinfully divine. Even better, they tasted AMAZING! They were a big hit at his party and might become a yearly tradition.

Ingredients

Cupcake
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened dutch cocoa (like Hershey’s)
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 egg
1 large egg yolk
1/2 tsp pure vanilla extract
3/4 cup boiling-hot water

Cupcake Filling
7 oz sweetened flaked coconut
1 cup coarsely chopped pecans
1 (14 oz) cans sweetened condensed milk

Icing
8 oz baking chocolate (preferably bittersweet chocolate but semisweet will also work)
1/2 cup heavy cream

Directions
1. Preheat the oven to 350°. Butter and flour a muffin tin.

2. Make Filling: Place half of the coconut and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 8 minutes). Stir together toasted coconut and pecans with the remaining coconut and condensed milk; set aside.

3. For Cupcakes: Sift together ALL dry ingredients into a large bowl.

4. In a another large bowl, whisk together whole milk, butter, eggs, almond extract and water until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated.

5. Fill cupcake cups 3/4 full with the batter. Drop in 1-2 tablespoons of the coconut filling.

6. Bake cupcakes for 15-18 minutes. After the cupcakes have baked, allow to cool for 5-10 minutes in the pan, then remove to a cooling rack.

(NOTE: if you aren’t eating these right away and don’t have room to store iced cupcakes in your fridge, wait until a few hours before serving to make the frosting)

7. While the cupcakes are cooling, melt the chocolate on LOW heat stirring often to make sure it doesn’t burn. Once completely melted, slowly stir in the cream.

8. Drop large spoonfuls of the icing on top of the cupcakes, and allow the chocolate to drip down the sides of the cupcakes. Sprinkle the tops with some pecan pieces. Either eat at once, or transfer to the refrigerator to allow the icing to set.

Adapted from Food.com

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