German Chocolate Cupcakes

Two of my favorite things together: coconut and chocolate! This is my first attempt at German chocolate cupcakes, and {although they had its challenges}, I still think they came out great! 

German Chocolate Cupcakes

yields 24+ (about 30)

Ingredients

Chocolate Cupcakes:

1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/2 cup all-purpose flower

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 1/2 cup sugar

2 teaspoons vanilla

1 cup almond milk

Coconut Pecan Frosting:

1 1/2 cup almond milk

4 egg yolks

1 1/2 cup sugar

3/4 cup butter substitute

1 1/2 teaspoon vanilla

1/4 cup corn starch {mixed with 2 tablespoons of water}

1 cup chopped pecans

2 1/2 cups shredded coconut

Directions:

Melt the butter substitute and chocolate together in the microwave.

Mix the cocoa powder, flour, baking soda, and baking powder.

In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and whisk until smooth.

While still whisking, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 18-22 minutes

Don't they just look yummy and perfect?!

For the frosting:

Whisk the almond milk and egg yolks in a medium sauce pan until blended. 

Add the sugar, butter substitute, and vanilla. 

Heat over medium heat until the frosting has started to boil {about 5/10 minutes, depending on your stove} and is golden brown.

In a small bowl, mix together the cornstarch and cold water until it has a consistent paste-like texture.

Whisk the paste into the frosting slowly; this will help thicken your frosting.

Remove from the heat.

Mix in the coconut and pecans.

Let cool completely {even refrigerate} before frosting your cupcakes.


Assembly:


Wait until the cupcakes are completely cool to touch on the bottom.

With a small paring knife core the cooled cupcakes, leaving a space inside of the cupcake to fill with frosting. Take a decently sized chunk out of the cupcake, but don't cut all the way to the bottom; you still want some cupcake in there :P

See, just cut a deep crater in your cupcake, so the frosting {which won't be very stiff}, can still be in every bite.

Ummm...and by no means throw out that core!!!!!!!! Put them in a bowl and eat them! Go ahead and indulge yourself, these happen to be the best chocolate cupcakes I've ever eaten, so I always put them in a bowl and either share them with my sisters or my mom, or cover and hide them in the fridge and eat them when I need some chocolate :)

Next, scoop some of your chilled frosting into the center of the cupcakes. There should be enough in each one to fill the cored center, but make sure it doesn't overflow too much. 

For the chocolate drizzle topping, I melted 2 tablespoons of the dairy, soy, nut-free baking chips with a teaspoon of the butter substitute and a teaspoon of coconut oil.

Top with a whole pecan and the chocolate drizzle.

And that's it! These cupcakes are some of my favorites :)

Be sure you store these cupcakes in the refrigerator, just to help the frosting stay firm. If you plan on serving them a day or so after you make them, take them out of the fridge 15 minutes before you do.

I hope you guys enjoyed this recipe, and I know you'll enjoy your cupcakes :)