GERMAN CHOCOLATE CUPCAKE

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It was our most popular day of the year 🙂 . This year I don’t think I can resist making these German Chocolate Cupcakes, and my favorite Peanut Butter Heart Cookies!

Our “Special Occasion” dessert growing up was always my Mom’s famous German Chocolate Cake. It’s what everyone requested for their birthday cakes (except me…I was the outcast who wanted Carrot Cake). No lie, it’s pretty much the best cake on this entire planet.

I wanted to make my mom’s version into cupcakes because sometimes they are more fun for parties with kids and lots of people because everyone can just take one and there’s no mess involved– no plates, knives, forks, and all that.

INGREDIENTS:

24 baked Chocolate Cupcakes (homemade or doctored-up Cake Mix version)

Coconut Frosting:

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 teaspoon vanilla extract
1 cup pecans
1 cup shredded sweetened coconut

Chocolate Frosting:

1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract

INSTRUCTIONS:

For the coconut frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts and coconut.
For the chocolate frosting:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Pipe chocolate frosting along the outside edge of a chocolate cupcake (here's an easy tutorial. I was 9 months pregnant during this embarrassing film..don't judge ;-)).
Spoon coconut frosting into the middle.

NYC DELICIOUS

GERMAN CHOCOLATE CUPCAKE

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