Courtney and I went to a cupcake class at one of our favorite local restaurants called “Kneaders” where we got to make 3 different kinds of cupcakes and this was one of them. Bob requested them for his birthday treat on Sunday. It was a little bit challenging and it was time consuming too! Their recipe for cupcakes did not turn out for me at all so I just made regular cupcakes from a Devil’s Food cake mix because I figured by the time that we layered it all up with the filling and the toppings that it wouldn’t matter if the cupcakes were from scratch or not and I was right, they were delicious! Here are the recipes for the fillings and toppings and then I’ll walk you through assembly.
German Chocolate Filling
1 cup sugar
1 (12 oz) can evaporated milk
1/2 cup unsalted butter
3 egg yolks
1 teaspoon vanilla
2 1/3 cups (one 7 oz package) flaked coconut
1 1/2 cups chopped pecans
1 In a medium saucepan, combine sugar, milk, butter, yolks and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
2 Stir in coconut and pecans. Transfer to bowl and, stirring occasionally, allow to cool to room temperature.
(Mine never really got thick enough, it was pretty runny so I think maybe I didn’t cook it long enough so I would say don’t start timing your 10 minutes until the mixture is actually hot and really starting to cook but if your mixture is runny too then just put it in the fridge until it sets and you can work with it.)
1 cup unsalted butter (2 sticks or 1/2 pound), softened
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
1 Cream butter for a few minutes in mixer with paddle on medium.
2 Turn mixer off. Sift 3 cups sugar and cocoa into bowl. Turn mixer on low until sugar and cocoa are absorbed by butter.
3 Increase mixer to medium and add vanilla, salt and milk or cream and beat for 3 minutes. If frosting is too stiff, add more sugar. If frosting is too thick, add more milk/cream.
12 ounces semisweet or bittersweet chocolate, finely chopped (or use chips)
1/2 pint heavy whipping cream
2 tablespoons unsalted butter
1/4 teaspoon vanilla
1 tablespoon flavoring, such as espresso or bourbon (optional) (I didn’t add any flavoring, just wanted that straight up chocolate flavor)
1 Pour chocolate into a bowl.
2 Stirring constantly, heat whipping cream, butter and vanilla in saucepan to just about boiling, but don’t let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you’re using a thermometer, heat it to about 180.
3 Immediately pour hot cream mixture over chocolate and use a whisk to mix it completely smooth.
Bake cupcakes and let cool completely. Carefully peel cupcake liners off of cupcakes. Dip the bottom of the cupcakes in chocolate (we used chocolate candy melts for this). Carefully shake excess chocolate off then place dipped cupcake back into a clean liner. Slice tops off of each cupcake, right where the “muffin top” starts. I just scooped a dollop of the German chocolate filling onto the bottom of the cupcake and then replaced top, pressing gently to secure (in the class we piped the filling on but I don’t think that’s necessary especially since it get smashed when you put the top back on). Frost in a circular pattern with the chocolate buttercream then drizzle chocolate ganache on top of the frosting. I topped with a pecan half and a sprinkle of coconut, in the class we topped them with toasted coconut and chopped pecans.