German Chocolate Cupcakes

Name: German Chocolate Cupcakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 2 1/2 cups cake flour, divided; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup semi-sweet chocolate chips; 3/4 cup butter; 1 1/2 cups sugar; 3 eggs; 1 teaspoon vanilla; 1/2 cup buttermilk; 4 egg yolks; 1 cup heavy cream; 1 teaspoon vanilla extract; 1 cup sugar; 1/2 teaspoon salt; 1/2 cup butter; 2 cups flaked coconut; 1 1/2 cups chopped pecans, toasted

Submitted by thuyd.1995

"This recipe was printed on the back of the Bob's Red Mill Super-Fine Cake Flour bag."

Download

Ready In:: 30mins
Ingredients:: 17
Serves:: 12

ingredients

For Cake
2 ¹⁄₂ cups cake flour, divided
1 teaspoon baking soda
¹⁄₄ teaspoon salt
¹⁄₂ cup semi-sweet chocolate chips
³⁄₄ cup butter
1 ¹⁄₂ cups sugar
3 eggs
1 teaspoon vanilla
¹⁄₂ cup buttermilk
4 egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
1 cup sugar
¹⁄₂ teaspoon salt
¹⁄₂ cup butter
2 cups flaked coconut
1 ¹⁄₂ cups chopped pecans, toasted

directions

Preheat oven to 350°F Line cupcake pan with baking cups. Combine flour, baking soda and salt in a bowl and set aside.
In a large bowl, microwave chcolate and butter until melted, 1-2 minutes. Stir until blended. Beat in sugar, eggs and vanilla. Add half of flour mixture to chcolate mixture and mix well. Mix in the buttermilk and then add remaining flour. Mix until just combined.
Fill baking cups with batter. Bake for 25 minutes or until toothpick inserted comes out clean. Cool for 10 minutes in pan. Move to wire rack to cool completely.
Whisk egg yolks, cream and vanilla in large saucepan until combined. Add sugar, salt and butter. Cook on medium, stirring for 10 minutes or until thick. Remove from heat and mix in coconut and pecans. Cool for 10 minutes and frost cupcakes. Makes 12 cupcakes.