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Much chocolate. Much coconut. Wow from !

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So these are what that batter grew up to be.

Another birthday at work, another batch of cupcakes! These particular ones wer a reprise, by request of the birthday dude, of a batch from earlier this year. These actually came out even better, I do believe.

(As a side note? It's seriously dangerous to my belly that I know how to make that coconut pecan goo now. Could eat that stuff with a spoon..nomnomnom..)

Wanna give them a try?

German Chocolate Cupcakes

--For the cupcakes--
Ingredients:
2 sticks (1 cup) butter, softened
1 ¼ cup (packed) light brown sugar
½ cup granulated sugar
4 eggs at room temperature
1 tsp vanilla extract
1/3 cup melted chocolate (semisweet, milk, or mixed) cooled but still mixable
2 cups AP Flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
½ tsp sea salt
1 ½ cups of buttermilk (or equivalent using buttermilk powder)

Directions:
-Preheat oven to 350° (F). Prepare pans for AT LEAST 24 cupcakes or 48 mini cupcakes with foil cupcake liners. Note: You will likely have extra batter. Be prepared to fill additional pans if desired.
-Combine the dry ingredients in a bowl, set aside.
-With an electric mixer (on med-high), cream the butter and sugars until fluffy, AT LEAST 4-5 minutes.
-Add eggs, one at a time, to butter mixture. Combine each time until fully incorporated, scraping the sides of the bowl as needed.
-Add melted chocolate and vanilla to the other wet ingredients. Be sure they’re completely mixed in.
-Turn the mixer to low. Alternating in 3 cycles, add the dry ingredients and buttermilk, combine well with each addition. Begin and end with the dry.
-Fill each cupcake liner about 2/3 full.
-Bake until done (a toothpick in the middle comes out clean). Should be about 25-30 minutes for regular cupcakes, for mini cupcakes, start checking them around 12-15 minutes. Rotate pans half way through for even baking if needed/desired.
-When done, remove from oven and cool in pans for 10 minutes, then move to wire racks to finish cooling.
NOTE: Make sure cupcakes are completely cool before adding toppings.

--For the coconut pecan goo--
Ingredients:
3 egg yolks
9 oz (1 1/8 cups) evaporated milk
¾ cup white sugar
½ cup (packed) light brown sugar
5 tbsp butter
2-3 cups shredded coconut (to desired consistency)
1 1/8 cup chopped pecans

Directions:
-Use a whisk to beat yolks, milk, and vanilla in a large saucepan until well blended.
-Add sugar and butter and cook on medium for 12-15 minutes, until thickening and golden. STIR CONSTANTLY. Try to avoid allowing sauce to boil.
-Remove from heat and mix in the pecans and 2 cups of coconut. Mix well and allow to cool some. If it seems like it isn’t thick enough, add coconut until it gets to where you want it.
-Set aside.
NOTE: This can be made ahead of time and stored in the fridge. Just let it come to room temperature before you use it for topping.

--For the glaze--
Ingredients:
¾ cup heavy cream
7-8 oz of bittersweet or semisweet chocolate, chips or chopped
2 tbsp honey
1 tbsp prepared coffee
1 tbsp brown sugar (or more, to taste)

Directions:
-Heat all ingredients in a saucepan on low heat. Stir until blended with a smooth consistency.
-Taste the sauce to make sure it’s sweet enough. If you aren’t happy with it, add a little more brown sugar. If it seems too thin, add a little more chocolate.
-Allow to cool just a little.

PUT IT ALL TOGETHER:

(Optional Ingredient:)
Bakers German Chocolate (or really any chocolate) to shave for toppings
-When cupcakes are completely cool, one at a time, carefully pick them up by the base and dip just the top (to the edge of the liner) of each one into the glade. Try to cover evenly (swirling gently seems to go well). Carefully turn over to sit down, try to avoid dripping. Allow them to sit briefly.
-Spoon coconut goo liberally (or to your liking) onto each cupcake.

Optional:
-Drizzle glaze over top of the coconut goo. (A fork works well for this, but be warned, it’s kinda messy!)
-Shave German chocolate/chocolate bar over each one for an extra touch of pretty.

ENJOY! :)

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being