German Chocolate Cupcakes

I love to make cupcakes. This cupcake recipe is so moist, and the frosting just puts this over the top with the addition of pecans and coconut. Perfect for the holidays.

For The Cake:

4 oz. bittersweet chocolate
1 cup (2 sticks) butter, at room temperature
¼ cup warm coffee
2 ½ cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 large eggs,separated
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk

Coconut Frosting:

1 cup evaporated milk
½ cup (1 stick) butter
1 teaspoon vanilla extract
1 ¾ cups grated coconut
1 ½ cups pecans, chopped
4 egg yolks, beaten
1 Tablespoon butter

Directions:

Melt the chocolate in a double boiler, stirring until it is smooth. Add ¼ cup (½ stick) butter and stir until melted and blended. Add 1/4 cup of warm coffee and stir until smooth. Set aside.

Preheat the oven to 350ºF.  Line 36 (3 dozen) muffin cups.

Whisk together the flour, baking soda, and salt. Set aside.

Whisk the egg whites to stiff peaks. Transfer to a separate bowl and set aside.

Using an electric mixer, cream the remaining 1 ½ sticks of butter and sugar until fluffy. Add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl. Add the melted, cooled chocolate and vanilla. Mix well.

Lower the mixer speed to low and add flour alternately (in thirds) with the buttermilk, beginning and ending with flour. Scrape the sides and bottom of the bowl periodically. Carefully, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.

Using a small ice cream scoop, divide the batter in the muffin tins (no more than ¾ filled) and bake for 15-20 minutes, until the cake springs back to a light touch and a toothpick comes out clean. Cool in pans for about 8 minutes before removing and transferring onto wire racks cool layers completely before frosting.

For The Frosting:


Combine the sugar, egg yolks, and evaporated milk in a saucepan. Use a whisk to fully incorporated the mixture. Add the butter. On a low heat, cook to a slow boil. Simmer for 12-15 minutes, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool. Then frost the cupcakes and Enjoy!!!