In 2013 My husband graduated with honors achieving a Bachelor’s degree in Audio Engineering What was supposed to take four years he accomplished in two. He is half Irish and half German. His graduation took place at the San Diego Air and Space Museum. At the same time of the graduation was an Exhibit dedicated to the German Fighter Pilot of WW2 and they had some actual German pilots exhibiting some actual planes. While we were waiting for Ryan’s graduation we decided to stroll through the exhibit. And by we I mean Ryan’s dad, my mother and myself. Ryan’s dad gets into this conversation with one of the pilots in German and my mother and myself were surprised as we didn’t know he knew the language. Days later I asked Ryan “why didn’t you tell me your dad spoke German?” He looked at me like I had two heads! He said what are you talking about? My dad doesn’t speak German” I said ask my mom she was with us and…Lo and behold she said yes your dad was speaking German to some old pilots at your graduation. This German Chocolate Cupcake is like My Father in law Gary. He is all German with a little surprise on the inside. We filled our Chocolate cupcakes with our coconut pecan filling as well as crowned it with chocolate frosting on the outer rim and topped it with a mound of coconut pecan filling. This cupcake doesn’t skip a beat and every bite is filled with chocolatey cake goodness and coconut pecans gooeyness. You will be pleasantly impressed by its appearance as well as its inner surprise…Like Gary my father in-law. (Fun Fact: German Chocolate Cakes aren’t actually German. They are American and the created in 1852 by Samuel German which is where they got their name.
German Chocolate Cupcakes
Ingredients
German Chocolate Cupcakes
- 2 Cups of Flour
- 1 Cup of Sweetened Coconut Flakes
- 1 Cup of Brown Sugar
- ⅔ Cup of Coconut Sugar
- ⅔ Cup of Cocoa Powder
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Sea Salt
- ⅔ Cup of Coconut Oil
- ⅔ Cup of Coconut Milk
- 2 Large eggs
- 2 Tbsp. of Vanilla Bean Paste
- ⅔ Cups of Hot Coconut water
- ½ Cup of Sour Cream
Coconut Pecan Filling
- 3 5 oz. Cans of Evaporated Milk
- ¾ Cup of Brown Sugar
- ¾ Cup of Coconut Sugar
- 6 Egg Yolks
- ¾ Cup of unsalted Butter
- ½ tsp. of Coconut Extract
- 4 ½ Cups of Sweetened Coconut Flakes
- 3 Cups of Chopped Pecans.
- 1 Tbsp. Vanilla Bean Paste
Chocolate Frosting
- 1 Cup of unsalted Butter
- 3 ½ Cups of Confectioners Sugar
- ½ Cup of Cocoa Powder
- 3 Tbsps. of Coconut Milk
- ½ tsp. of Sea Salt
- 1 Tbsp of Vanilla Bean Paste.
- Garnish
- Chocolate Sprinkles
Instructions
- Let’s gather our cake ingredients.
- Preheat your oven to 350 degrees.
- Let’s get 2 sheet pans ready with parchment paper
- Using Pam butter spray your cupcake tins thoroughly set to the side.
- In a large bowl place your dry ingredients. (Flour, Coconut flakes, Coconut sugar, brown sugar, cocoa powder, baking powder, baking soda and salt.)
- Whisk your dry ingredients until well combined
- Let’s get our mixer ready, by placing the beater attachment to the arm.
- In the mixer bowl add your coconut oil, coconut milk, and eggs one at a time.
- Mix on medium until incorporated.
- Place your hot coconut water into the mixer bowl mix until well combined. (I placed it into a measuring cup and placed it for 1:30 into my microwave to get it hot before adding it to the mixer.)
- Add in your sour cream until combined and Vanilla Bean Paste.
- Now add in your dry ingredients and start mixing on slow as to not have all of your kitchen covered in flour.
- Mix until well combined and then using a scoop, fill your Cupcake tins ¾ way full.
- Place in the oven for 20 minutes.
- It is done when a toothpick comes out clean.
- Set aside for 5 minutes then place on the cooling racks to completely cool down. While we wait let’s make our Coconut pecan filling/frosting.
- Gather your Coconut Pecan Ingredients
- Let’s get a medium size saucepan and place it on your stove at medium heat.
- Add your ingredients (evaporated milk, sugars, egg yolks and butter.)
- Mix well and cook for about 15 minutes or until it becomes thick.
- Remove from heat and add your coconut extract, vanilla bean paste, shredded coconut and pecans.
- Stir until completely combined and place in a bowl let completely cool before filling your cupcakes. While we wait…Let’s make your chocolate frosting.
- Let's get our mixer ready for the frosting by placing the whisk to your mixer arm.
- Gather you frosting ingredients
- Add your butter and whisk until creamy for about 2 minutes.
- Let’s add powdered sugar, cocoa powder, Coconut milk, salt and vanilla bean paste slowly so we keep the kitchen clean!
- Once incorporated, whisk on high until fluffy and thick.
- Now place in a piping bag with your favorite tip and place in the refrigerator until ready to pipe.
- At this point your cupcakes should be completely cool, the german frosting should be cool as well as set up ready to fill and scoop. Your frosting is ready to go in the piping bag. Let's get our German cuppycakes ready to assemble!
- First let’s core out our cupcakes by using a paring knife.
- Cut all the way around at a 45 degree angle leaving an ⅛ inch edge. The idea is to cut out a cone shaped hole.
- Remove the cone.
- Cut most of the tip off the cone leaving a small disc and set the disc aside(this will be to recover the hole once filled. Feel free to eat the leftover cone “Bakers Privilege!”)
- Lets fill a piping bag with Coconut frosting leaving ¾ of it in the bowl.
- Using your scissors cut off a very large tip so that your coconut and pecan chunks can come through.
- Let’s fill these cupcakes.
- Cover with your disks.
- Place a mound of Coconut frosting on top of the lid in the middle of your cupcake.
- Pipe a decorative bead crown of chocolate frosting around the edges, surrounding your German coconut pecan mound and top it with a large whole Pecan.
- Lastly add a little chocolate sprinkles just to give it a little flare and Enjoy!
