german chocolate cupcakes
for christmas, every single year, my mom would make german chocolate cake. i am not a huge fan of coconut, but i was when i ate her cake. she followed the recipe off of the bakers chocolate box and she nailed it every time. that 3 layer cake was like heaven on a plate. we barely let her finish spreading on the icing before we knocked her out of the way and ate it warm. 🙂 this week, when i decided to make these cupcakes, my mom happened to be over the house. it was nice to have her hands in this recipe, just like those christmas mornings. do ya'll hear a voilin playing somewhere? lol. anyway, these cupcakes are very moist and so good. kind of a short cut from making the whole cake but delicious. i didn't want cocoa powder in these babies. i wanted REAL chocolate just like in my brownie recipes. once again, i'm taking ya'll to momma's house!
- 1/4 cup butter (1 stick) - diced
- 3/4 cup semi chocolate chips -
- 2 eggs -
- 3/4 cup sugar -
- 1 teaspoon vanilla extract -
- 1 1/4 cup flour -
- 1/2 teaspoon baking powder -
- 1/2 teaspoon baking soda -
- 1/2 teaspoon salt -
- 1/4 cup sour cream -
- 2 egg whites - reserve the 2 yolks for the icing
- - frosting
- 1/2 cup carnation milk -
- 3/4 cup sugar -
- 2 egg yolks -
- 4 tablespoon butter -
- 1/2 cup chopped pecans - plus more for garnish
- 1/2 cup coconut -
- preheat the oven to 350 degrees. line a 12-cup muffin tin with cupcake liners. set aside.
- in an oven safe bowl, add the butter and chocolate.
- heat in the microwave in 30 second intervals until melted and smooth. set aside to cool.
- add the eggs and sugar to a large bowl. mix with an electric mixer until combined. add in the vanilla and blend in as well. pour in the cooled chocolate and mix.
- in a small bowl, mix together the flour, baking soda, baking powder and salt. add half of the dry ingredients to the chocolate mixture and blend until incorporated.
- blend in the the sour cream.
- pour in remaining flour mixture and blend until just mixed. using a wooden spoon fold the mixture to make sure everything from the bottom is incorporated.
- add the egg whites to a medium sized bowl. remember to reserve the egg yolks for the icing. blend with an electric mixer until frothy with stiff peaks.
- spoon the egg whites into the chocolate cupcake batter and fold until incorporated.
- be careful not to deflate the air in the egg whites.
- using a spoon or an ice cream scoop, add some of the mixture to the prepared cupcake liners. fill the liners just above halfway to avoid overgrown cupcakes.
- bake in the preheated oven for about 12-14 minutes or until a toothpick inserted comes out clean. please do not over bake.
- for the icing:
- whisk together carnation milk, sugar and reserved egg yolks over medium low heat.
- add in the butter and stir until melted. continue stirring until the mixture starts to thicken and the edges start to bubble, about 10 minutes.
- lower the heat, if the mixture starts to bubble too rapidly.
- add the pecans and coconut to a small bowl.
- once the mixture is thickened, cut off the heat. add the mixture to the pecans and coconut. stir until combined and allow to cool. the mixture will thicken more as it cools.
- pipe or spoon the frosting on top of the cooled cupcakes.
garnish with chopped pecans...
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