German Chocolate Cupcakes for a Party Tray

German Chocolate Cupcakes for a Party Tray is filed under Chocolate and built around oz Baker's German's Sweet Chocolate — chopped, boiling water, and unsalted butter — softened. Plan on 24 cupcakes.

Count on 45 minutes of prep, 30 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Chocolate Cake

• 4 oz Baker's German's Sweet Chocolate — chopped
• ½ cup boiling water
• 1 cup unsalted butter — softened
• 2 cups sugar
• 4 egg yolks — unbeaten
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 2½ cups cake flour — sifted
• 1 cup buttermilk
• 4 egg whites

Coconut Pecan Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla
• 1¼ cups unsweetened shredded coconut
• 1 cup chopped pecans

Chocolate Ganache

• 4 oz Baker's German's Chocolate — chopped finely
• ¼ cup whipping cream
• 2 tablespoons unsalted butter — softened

How the cooking goes

Make and Bake Cupcakes

1. Warm the oven to 350°F. Line 24 standard muffin tins with double cupcake liners. Separate the egg yolks from the whites while cold, then let the whites sit at ambient temperature while you prepare the batter.
2. Warm the chopped chocolate in ½ cup boiling water, stirring until completely smooth. Keep it to one side to cool slightly. Sift together the cake flour, salt, and baking soda in a medium mixing bowl.
3. Cream butter and sugar in a large mixing bowl until light and fluffy, about 3 to 4 minutes. Add egg yolks one at a time, beating well after each addition, then mix in the melted chocolate and vanilla until fully incorporated.
4. Add the flour mixture alternately with the buttermilk, beginning and ending with flour, mixing just until the texture looks smooth. Do not overmix.
5. In a clean bowl, beat the egg whites to stiff peaks. Gently fold them into the batter in two additions, folding just until no streaks remain. Fill the liners about ¾ full and bake for 20 to 30 minutes, checking at 15 minutes. A cake tester inserted into the center should come out with a few moist crumbs. Cool in the pan for 5 minutes, then move it onto a wire rack to cool until it is no longer warm.

Make Frosting

1. While the cupcakes cool, make the frosting: combine evaporated milk, sugar, egg yolks, butter, and vanilla in a medium saucepan. Cook over a moderate flame, stirring constantly, until thickened and coating the back of a spoon, about 12 minutes. Move it onto a heatproof bowl, stir in coconut and pecans, and allow it to cool until thick and spreadable.

Make Ganache

1. Make the ganache: place finely chopped chocolate in a heatproof bowl. Heat cream until just boiling, pour over the chocolate, and let sit 1 to 2 minutes. Whisk gently until the texture looks smooth, then add butter and whisk just until glossy. Allow it to cool until thick enough to scoop.

Assemble

1. Using a small paring knife, cut a shallow cone-shaped cavity from the center of each cooled cupcake. Fill each cavity with ganache, then spoon the coconut pecan frosting generously over the top.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Chocolate, open Chocolate Thumbprint Cookies Baked Until the Edges Set and Bakery Style Chocolate Chip Cookies Baked Until the Edges Set.