German Chocolate Cupcakes

This week was a birthday week! Meghan requested a while ago for her favorite kind of cake - German Chocolate. I, too, am a fan, mostly because I am a choco-holic, but there are all kinds of layers of flavors and delicousness going on in this cake:

"German Chocolate cake is like an almond joy and pecan pie all rolled into one confection."

German chocolate cake - despite its name, was actually created in America, named after Sam German, a chocolate maker. German introduced dark baking chocolate to be used in cakes and confections. The traditional cake was invented by a home maker in the 1950's, and is layered with a caramel coconut pecan filling and topped with chocolate frosting.

Did you know that June 11th is National German Chocolate Cake day? Who knew?!

To make the cupcakes, I used the chocolate cake recipe and Swiss meringue buttercream recipe for the  the frosting. To make chocolate Swiss meringue, just fold in 5oz. of melted chocolate into the buttercream at the end when the buttercream has come together (I used Ghiradelli brand)

To fill the cupcakes, I made that scrumptious coconut pecan frosting - courtesy of Country Living, but with some adaptations. Here is the recipe below:

Coconut Pecan Filling (Adapted from Country Living)
Printable Recipe

Ingredients:

3/4 cup of sugar
2 egg yolks
1/2 stick unsalted butter
1 tsp vanilla
1  (12oz) can evaporated milk
2 cups shredded coconut (I used sweetened)
1 1/2 cups chopped pecans

Let's Cook!

1. In a medium saucepan, add sugar and egg yolks. Use a whisk to break up the eggs and mix well with the sugar. 
2. Add in evaporated milk and vanilla. 
3. Turn on your stove to medium-high heat, and stir constantly for about 5 minutes. 
4. Add in butter and stir as it melts. 
5. Continue to stir until the caramel mixture thickens, about another 5-10 min - reduce to medium heat if to prevent from the caramel from burning (only if your stove is very hot, everyone's is different)
6. Once the caramel can coat the back of your spoon or drips slowly, it has thickened. 
7. Turn off stove, remove from heat.
8. Stir in chopped pecans and coconut, allow to cool.

 

To assemble the cupcakes, I used a cupcake corer to hollow out the middle, spooned in the filling, and smeared a layer on the top of the cupcake. Then I piped on that smooth and chocolaty Swiss meringue butter cream, and topped with sprinkles of Meghan's favorite colors.

Happy Birthday Meghan! 

I hope you enjoyed these cupcakes and have a great 28th year!