German Chocolate Cupcakes
For Cupcakes:
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa Powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1 cup vegetable oil
1 teaspoons vanilla
1 cup boiling water
For Filling:
4 egg yolks
12 oz evaporated milk (should be 1 can)
2 teaspoons vanilla
1.5 cups sugar
3/4 cup butter (1.5 sticks)
2 cups of shredded coconut
1 cup chopped pecans
For Cupcakes:
Preheat oven to 300F. Line a cupcake tray with liners.
In a large bowl, combine flour, sugar, baking soda, salt and cocoa powder.
In a medium bowl, combine eggs, milk and oil and mix well. Make a small hole in the center of the dry ingredients mixture and add the egg mixture. Stir to combine. Stir in the vanilla and carefully add the boiling water.
Pour batter into lined cupcake tray and bake for 30 minutes or until a toothpick inserted into center of cupcakes comes out clean.
Allow to cool on wire racks.
For Icing:
Whisk egg yolks, milk and vanilla together in a medium sauce pan. Whisk in the sugar and butter and cook on medium heat for about 10 minutes or until the mixture is thick.
Remove from the heat and stir in the coconut and the pecans.
Let cool.
To assemble:
Top each cupcake with the coconut pecan filling.
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa Powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1 cup vegetable oil
1 teaspoons vanilla
1 cup boiling water
For Filling:
4 egg yolks
12 oz evaporated milk (should be 1 can)
2 teaspoons vanilla
1.5 cups sugar
3/4 cup butter (1.5 sticks)
2 cups of shredded coconut
1 cup chopped pecans
For Cupcakes:
Preheat oven to 300F. Line a cupcake tray with liners.
In a large bowl, combine flour, sugar, baking soda, salt and cocoa powder.
In a medium bowl, combine eggs, milk and oil and mix well. Make a small hole in the center of the dry ingredients mixture and add the egg mixture. Stir to combine. Stir in the vanilla and carefully add the boiling water.
Pour batter into lined cupcake tray and bake for 30 minutes or until a toothpick inserted into center of cupcakes comes out clean.
Allow to cool on wire racks.
For Icing:
Whisk egg yolks, milk and vanilla together in a medium sauce pan. Whisk in the sugar and butter and cook on medium heat for about 10 minutes or until the mixture is thick.
Remove from the heat and stir in the coconut and the pecans.
Let cool.
To assemble:
Top each cupcake with the coconut pecan filling.
Back to Recipes