Browse by
Browse by
Browse by
Browse by
Classic German Chocolate Cupcakes
Tested by Imperial Sugar
Chef Eddy Recipe
Featured on Packaging
Classic German Chocolate Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Classic German Chocolate Cake recipe and pecan frosting in a portable, cupcake form. All the goodness, less of the mess.

Prep time
0:60
Bake/Cook time
0:25 to 0:30
Yield
36 cupcakes
Sign in to post a comment
Classic German Chocolate Cupcakes
Extra Fine Granulated Sugar
Prep time :
0:60
Bake/Cook time :
0:25 to 0:30
Yield :
36 cupcakes

INGREDIENTS

  • 2 + 2/3 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1/2 cup water
  • 6 ounces bittersweet chocolate
  • 1 cup (2 sticks) unsalted butter, soft
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup vegetable oil
  • 4 eggs separated (4 yolks + 4 egg whites, free of egg yolk traces)
  • 1 cup buttermilk

Pecan Frosting

  • 2 cups evaporated milk
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 tablespoon vanilla extract
  • 6 egg yolks
  • 1/4 teaspoon salt
  • 3 cups flaked coconut, sweetened
  • 1 3/4 cups chopped pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Line 3 cupcake or muffin tins with paper cups and set aside.
  3. Sift together flour and baking soda and set aside.
  4. Bring water to a boil and remove from heat. Add chocolate (if in large pieces chop into chip size pieces first) and whisk until smooth. Set aside.
  5. In a bowl beat the soft butter, salt, vanilla extract and sugar until light and fluffy. Beat in oil.
  6. Add egg yolks one at a time waiting for the previous added amount to be fully incorporated. Scrape bowl and add chocolate mixture.
  7. Alternately add flour and buttermilk in 3 increments, starting with and ending with flour.
  8. In a separate bowl whip egg whites to medium-stiff peaks, gently fold egg whites in 3 increments into batter. Fold until egg whites are just incorporated. Do not overmix.
  9. Fill cupcake liners 3/4 full and place in oven, bake until center of cupcakes bounce back when lightly pressed or when an inserted toothpick comes out clean. Allow to cool before frosting.
  10. For frosting combine evaporated milk, sugar, butter, vanilla extract, egg yolks and salt in a saucepan. On low to medium heat stir constantly using a whisk until thickened. Do not boil. This will take about 30 minutes and the consistency should be similar to room temperature ketchup.
  11. Add coconut and pecans and stir to combine. Allow to cool in a refrigerator or chill on an ice bath if needed immediately.
  12. Spoon frosting onto surface of cupcakes.
Shout Out To Our Baking Friends
    ::    Mel    ::    TanaBanana    ::    chefkelly    ::    Nancy    ::    Linh Bui    ::    Roshelle T    ::    Lori    ::    William Doherty    ::    Inggy    ::    Grant Svoboda    ::    connie    ::    slm    ::    ItsYummi    ::    robert hogue    ::    Tammy    ::    Ann    ::    Hope F    ::    Jennifer P    ::    vivian edelman    ::    2night
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.