I will admit to you that I baked these cupcakes well before I left for Spain… like in December. Now, don’t freak out. They were all eaten and everything before I actually left. This isn’t some weird thing where I let cupcakes sit for five months before eating them. Yuck.
I baked these for my momma’s birthday way back in December and just never posted them on here for whatever reason, although they were incredibly delicious. Momma’s favorite cake is German chocolate. I really wanted to bake her a whole German chocolate cake, but I didn’t have any way to transfer a whole cake from my apartment (where I was baking it) to my house (where Momma was). So, next best thing that might have actually been better? German chocolate cupcakes with that delicious coconut pecan frosting inside. Perfect.
I would probably make them again right now if everyone around here was not on some freaky no-carb, no-fat, no-yummy-food-filled-with-butter diet. Well, everyone except for me. So, if I made these now, I’d have to eat them all myself. Not that I would be complaining or anything.
German Chocolate-Filled Cupcakes
Makes 24 Cupcakes
For the cupcakes:
1 box any chocolate cake mix
1 4-serving box chocolate pudding mix
Ingredients listed on back of cake mix box
For the coconut pecan filling:
3 egg yolks
1 cup packed brown sugar
12 tablespoons butter, cut into chunks
1 12-oz. can evaporated milk
1 teaspoon vanilla
Pinch of salt
1 ½ cups toasted pecans, chopped (plus extra for decorations, if desired)
2 cups toasted flaked unsweetened coconut (plus extra for decorations, if desired)
For the chocolate ganache frosting:
12 ounces semisweet chocolate chips
2 cups heavy cream
1 tablespoon corn syrup
Prepare cupcakes as described on box, adding the powdered pudding mix to the batter. Let cupcakes completely cool before filling.
In a medium saucepan, combine egg yolks, brown sugar, butter and evaporated milk over low heat. Stir constantly until butter is melted and mixture is combined. Remove from heat.
Stir in vanilla extract and salt. Add pecans and coconut and stir until combined. Transfer to a bowl and refrigerate until ready to use.
Meanwhile, add chocolate chips and heavy cream in a medium saucepan over low heat. Stir constantly until chocolate is melted. Increase heat to medium and cook for an additional 2 minutes.
Remove from heat and stir in corn syrup. Transfer to a metal bowl and refrigerate for about two hours.
Remove from refrigerator. Whip with a mixer for about 2-3 minutes. Frosting will increase in volume and become spreadable.
Using a knife, small biscuit cutter, or pastry tip, remove the middle portion of each cupcake. Fill generously with the coconut pecan filling. Cut off the tip of each removed cupcake portion so only a disk remains and place back on the filled cupcake so you can no longer see the filling.
Pipe the chocolate ganache frosting on to each cupcake. Garnish with extra toasted pecans and toasted coconut, if desired.
Source: Back to Her Roots