GERMAN CHOCOLATE CUPCAKES

German Chocolate Cupcakes image

Time 1h

Number Of Ingredients 23

CHOCOLATE CUPCAKES:
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1 (16 - 18 ounce) box of German Chocolate Cake Mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cup water
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup sour cream
2 large eggs
1 ounce German chocolate finely chopped (optional)
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GERMAN CHOCOLATE FROSTING:
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1 cup evaporated milk
1 cup light brown sugar
3 egg yolks
1/4 cup butter (I use salted)
1 teaspoon vanilla extract
1 1/3 cups sweetened flake coconut
1 cup chopped pecans
3 ounces German Chocolate, melted

Steps:

CHOCOLATE CUPCAKES: -------------------------- Preheat oven to 325*F Line cupcake pans with cupcake liners. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, vanilla, sour cream and eggs. Mix well until mixture is smooth. Fold in finely chopped German chocolate Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. Allow cupcakes to cool completely. Once cupcakes are cooled, make frosting. -------------------------- GERMAN CHOCOLATE FROSTING: -------------------------- In a large sauce pan add evaporated milk, brown sugar, egg yolks, butter and vanilla. Grab a stool and sit yourself down next to your pot. Bring mixture to a boil and stir constantly until mixture thickens. This should be pretty noticeable and take about 10 minutes or so. (Hence the stool). Remove pan from heat and add in coconut and pecans. Stir well and set aside, stirring occasionally to help cool mixture down faster. Once frosting is cooled to room temperature, frost cupcakes. I like to hull out the center of my cupcakes and add a teaspoon inside, but not required. Top with melted German chocolate drizzle if desired.