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Saturday, July 12, 2014

German Chocolate Cupcakes


Chocolate Cupcakes:
  • 4 ounces semi sweet chocolate, roughly chopped
  • 4 ounces bittersweet chocolate, roughly chopped
  • 1/2 cup butter, diced
  • 2/3 cup milk
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2/3 cup Greek yogurt
  • 2 cups self-rising flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 egg whites
Coconut Pecan Frosting:
  • 3 five ounce cans evaporated milk
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 6 egg yolks
  • 3/4 cup butter
  • 1/2 teaspoon coconut extract
  • 4 to 4 1/2 cups sweetened coconut flakes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Heat the oven to 350 F. 
  2. Line 24 cupcake cups with paper liners. Set aside. 
  3. In a medium size heatproof bowl add the chocolate, butter and milk. Place the bowl on top of a pot of simmering water (without touching the water) and stir with a spatula until melted, combined and smooth. Remove from the heat and set aside for 10-15 minutes to cool slightly. 
  4. Stir in the sugars, egg yolks, vanilla extract and Greek yogurt. Mix to combine. 
  5. Slowly fold in the flour, baking powder and salt.
  6. In a separate grease-free bowl, add the egg whites and, with an electric mixer with the whisk attached, beat until firm peaks form. 
  7. Gently, fold the egg whites to the chocolate mixture in three batches. 
  8. Divide the batter between the prepared 24 cupcake cups and bake in preheated oven for 18-20 minutes to until a toothpick inserted in the center comes out clean.
  9. Remove the cupcakes from the oven, and cool completely on a wire rack. 
  10. While the cupcakes are baking, make the frosting. In a medium-size saucepan add the evaporated milk, sugars, egg yolks and butter. Cook over medium heat for 12-15 minutes or until thickened, stirring constantly. Remove from the heat and add the coconut extract, coconut flakes and pecans and stir to combine. Cool completely before frosting the cupcakes. 
  11. Optional, to decorate the cupcakes use half pecans or drizzle with melted chocolate. 


NOTE: If you do not have coconut extract, you can use vanilla extract.
Recipe developed for Imperial Sugar by Roxana Yawgel at Roxana's Home Baking.


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