I made cupcakes for LeDonna's birthday - she loves German Chocolate cake and I have made many versions of it for her over the years (cupcakes, pie, poke cake, cheesecake...); this year I did cupcakes again but in a different way. I had leftover ganache from making the chocolate raspberry cupcakes and that stuff is way too wickedly good to throw out, I'm glad I saved it because it made the perfect filling for this years' German Chocolate cupcakes. Just put it in a decorating bag with a big tip, insert into the top of the baked and cooled cupcakes and gently squeeze.
I made my traditional German Chocolate filling/frosting and scooped mounds of it onto each cupcake using a 2 Tablespoon cookie scoop. They looked great!
for the filling:
- 1 can (12 oz) evaporated milk
- 1 1/2 cups granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 4 large egg yolks, slightly beaten
- 1 1/2 teaspoons vanilla extract
- 1 package (7 oz.) sweetened flaked coconut
- 1 1/2 cups chopped pecans
*place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove from the heat. Stir in the coconut and pecans. Cool the frosting to room temperature (about 20 minutes) before using.
I drizzled some of them with room temperature ganache but I don't think it was necessary, they are already super rich and have so much going on!
click here for another version of German Chocolate cupcakes
9.25.24: halal cart-style chicken and rice
9.25.23: Ursula costume
9.25.22: oops - missed a day!
9.25.21: chocolate sandwich cookie
9.25.20: broccoli casserole
9.25.19: banana poppy seed muffins
9.25.18: framed photo collage
9.25.17: wine and design fall tabletop
9.25.16: veggie and white bean bake
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