There is something so decadent about German Chocolate Cake. The coconut pecan topping, the moist chocolate cake. The chocolate buttercream puts it over the top.
These even look like fancy bakery cupcakes. And, because I used a boxed cake mix with some “secret sauce” add-ins, they were very easy.
German Chocolate Cake
1 box devil food cake
1/2 cup vegetable oil
1 tsp vanilla
3/4 cup buttermilk
1 cup sour cream
1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.
2. In a large bowl, gently combine oil, eggs and vanilla extract.
3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.
4. Add Buttermilk and stir until combined.
5. Add another third of the cake mix (again, sifting for easy stirring).
6. Add sour cream, then final third of cake mix.
7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.
German Chocolate Topping
1 cup sugar
1 cup evaporated milk
3 egg yolks, beaten
1/2 cup butter
1 1/2 cup flaked coconut
1 1/2 chopped pecans
1 1/2 tsp vanilla
On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.
Chocolate Buttercream Frosting
4 oz cream cheese
1/2 cup butter
2/3 cup unsweetened cocoa powder
4 cups powder sugar
2 tsp vanilla extract
2 Tbsp milk or cream (use only amount needed to reach desired consistency)
Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.
*Pipe chocolate buttercream around edges of cupcakes to create a barrier. Then place a scoop of topping in the center.*
Recipe found at Your Cup of Cake
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