German Chocolate Cupcakes

I am very fortunate to be a person to work with the elderly.
I absolutely love my job.
I love that my patient's wear funny t-shirts and think that I look like a pin-up (I really like that one).
I also love when one of my patient's asks me to make him a cake for his birthday.

I usually say no to the cake (diet restrictions and I don't want to be the one to cause a hospitalization), 
but I almost always say yes to a cupcake.

The other day, one of my patient's requested German Chocolate.
He asked for a cake (of course), but I consented to a few cupcakes.
Who am I to let him down.
He's old, you know.






German Chocolate Cupcakes
(slightly adapted from Your Cup of Cake)


For the cupcakes:
1 box of Devil's Food Cake Mix
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup buttermilk
1 cup sour cream

For the German Chocolate Filling:
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/4 cup butter
2 teaspoons vanilla extract
1 cup chopped pecans
1 1/2 cups toasted flaked coconut

For the Chocolate Buttercream:
4 ounces cream cheese, softened
1/2 cup butter, softened
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk

To make the cupcakes:
Preheat the oven to 350 degrees and line two muffin tins with cupcake liners (20-24).  In the bowl of a mixer, combine the oil, eggs, and vanilla extract.  Mix together.  Add 1/2 of the cake mix and beat until just combined.  Add the buttermilk and add 1/4 of the cake mix.  Mix together.  Add the sour cream and the rest of the cake mix.  Beat until just combined.  Using a cookie scoop, fill the liners 3/4 full and bake for 22-24 minutes or until a toothpick comes out clean.  Place cupcakes on a wire rack and let cool completely.

For the filling:
Place the milk, sugar, egg yolks, and butter in a heavy duty saucepan over medium heat.  Stir constantly until thickened (this will take 10-12 minutes).  Remove from heat and add the vanilla, pecans, and coconut.  Let cool completely.
(To toast the coconut, spread on a baking sheet and bake at 350 degrees for 5-8 minutes until the coconut starts to toast.)

For the buttercream:
Beat the cream cheese and butter for 4 minutes on medium speed.  Add the cocoa powder, powdered sugar, and vanilla extract.  Beat for an additional 4-5 minutes, until light and fluffy.  If it is too thick, add the milk.


(Hope this makes the birthday boy's day.)


Don't forget to sign up for the Stella & Dot Giveaway, here.


Enjoy,





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