A delightful twist on a classic dessert

German Chocolate Cupcakes

Yield: 30 Cupcakes

Prep Time: 45 minutes

Bake Time: 30 minutes

Total Time: 1 hour 15 minutes

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1 teaspoon Watkins Vanilla
• 1 cup vegetable oil
• 1 cup boiling water

For the Filling:

• 2 egg yolks
• 6 ounces evaporated milk
• 1 teaspoons Watkins Vanilla
• 3/4 cup sugar
• 6 Tablespoons butter
• 1 cups shredded coconut
• 1/2 cup chopped pecans

For the Swiss Buttercream:

• 6 egg whites
• 1 2/3 cup light brown sugar
• 1 teaspoon salt
• 1/4 teaspoon cream of tartar
• 32 Tablespoons butter, softened (4 sticks)
• 1 teaspoon Watkins Vanilla
• 9 ounces dark chocolate (70-77% cacao)

Directions

For the Cupcakes:

1. Preheat the oven to 300 degrees Fahrenheit.
2. In a mixing bowl, mix together the flour, sugar, cocoa powder, baking soda and salt.
3. Once combined, add in the eggs, milk, vanilla and oil and mix.
4. With care, stir in the boiling water. The batter will be quite liquid.
5. Place cupcake liners in a couple of Wilton Muffin Tins.
6. Using a 1/4 measuring cup, pour batter into the cupcake liners until approximately 2/3 full.
7. Bake in for 30 minutes or until a toothpick comes out clean.
8. Let cool 5 minutes before removing and cooling completely on a wire baking rack.

For the Filling:

1. While the cupcakes are baking, whisk egg yolks, evaporated milk and vanilla together in a medium sauce pan.
2. Whisk in the sugar and butter and cook on medium heat for approximately 10 minutes or until the mixture is thick and coats a wooden spoon.
3. Remove from the heat and stir in the coconut and pecans.
4. Let cool and set aside.

For the Swiss Buttercream:

1. Fill a medium saucepan with at least 2 inches of water. Place over high heat until steaming-hot, then adjust to a gentle simmer.
2. In the bowl of a stand mixer, combine the egg whites, light brown sugar, salt and cream of tartar.
3. Set the bowl on top of the saucepan of steaming water. Make sure it does not touch the bottom of the saucepan. If needed, place a thick ring of crumpled tinfoil in the bottom to prop the bowl up.
4. Stir and scrap the bowl constantly with a flexible spatula until the egg whites hold steady at 185 degrees Fahrenheit. It should take 10-12 minutes. If needed, increase heat.
5. Transfer the bowl to a stand mixer and with a whisk attachment, whip at high speed for about 10 minutes, until the meringue is cool to the touch at around 90 degrees Fahrenheit and has stiff, glossy peaks formed.
6. With the mixer running, add butter 1 Tablespoon at a time. The temperature should decrease to approximately 72 degrees Fahrenheit.
7. Stir in the vanilla until just incorporated.
8. Melt chocolate in the microwave at 30 second intervals until fully liquid. Once ready, pour into the mixing bowl and stir until combined.
9. If the buttercream is warmer than desired, place in the fridge to cool slightly. It can be refrigerated up to 2 weeks and frozen for up to 3 months.

To Assemble:

1. Once the cupcakes and filling are fully cooled and the buttercream is maintaining at 72 degrees Fahrenheit, you are ready to assemble your cupcakes.
2. Using the bottom of a large piping tip, place in the center of a cupcake and pushing down slightly, twist until about half way through the cupcake. Pull up to reveal a small hole.
3. Insert a chopstick into the piping tip to pop out the cupcake taken out (don’t throw it away!)
4. Place the filling in a Wilton Piping Bag and fit with a Wilton 2A Piping Tip. Squeeze just enough of the filling into the center of the cupcake that it reaches the top.
5. Take the center that was removed and place in over the filling.
6. Using another Wilton Piping Bag filled with buttercream and utilizing your favorite piping tip, frost the cupcakes as desired.
7. Optional: Drizzle melted chocolate on top of the cupcakes with a spoon.
8. Enjoy with friends and family!