German Chocolate Cupcakes

With my seafood night, i wanted to finally make cupcakes! CHOCOLATE ONES!

I found a good recipe for German Chocolate Cupcakes online at chocolatecupcakes.net. They were beyond scrumptious! They were so moist and soft and creamy with that coconut topping. Perfect way to end a good meal. My dad loved them. He had like 4!! This recipe made about 24.

Ingredients:

Cupcake:

• 1/2 c water
• 4 (1 ounce) squares semi-sweet chocolate
• 1 c butter, softened
• 2 c white sugar
• 4 egg yolks
• 1 t vanilla extract
• 1 c buttermilk
• 2 1/2 c cake flour
• 1 t baking soda
• 1/2 t salt
• 4 egg whites

Preparations:

Preheat the oven to 350 degrees F.

Insert cupcake liners into a muffin pan.

Sift together the flour, baking soda and salt and then set aside.

In a small saucepan, heat the water and 4 ounces of chocolate until completely melted.

Remove from the heat and allow the chocolate to cool.

In a large bowl, cream 1 cup of butter and 2 cups of sugar until the mixture is light and fluffy.

Beat in 4 egg yolks one at a time.

Blend in the melted chocolate mixture and vanilla.

Beat in the flour mixture, alternating with the buttermilk, mixing just until incorporated.

In a large glass or metal mixing bowl, beat the egg whites until stiff peaks form.

Fold 1/3 of the whites into the batter, and then quickly fold in the remaining egg whites until no streaks remain in the batter.

Pour or spoon the mixture into the lined muffin pan.

Bake 25 to 35 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow to cool for 10 minutes in the pan, and then turn out the cupcakes onto a wire rack.

Frosting:

• 1 c white sugar
• 1 c evaporated milk
• 1/2 c butter
• 3 egg yolks, beaten
• 1 1/3 c flaked coconut
• 1 c chopped pecans
• 1 t vanilla extract
• 1/2 t shortening
• 1 (1 ounce) square semi-sweet chocolate

Preparations:

In a saucepan, over low heat, combine 1 cup of sugar, the evaporated milk, 1/2 cup of butter, and 3 egg yolks.

Stir constantly until thickened, and then remove from heat.

Stir in the coconut, pecans and vanilla.

Cool until thick enough to spread.

Spread the frosting onto the tops of the cooled cupcakes.

In a small saucepan, melt shortening and 1 ounce of chocolate.

Stir until smooth and then drizzle across the frosted tops.

If you like coconut and chocolate cupcakes, this is the perfect recipe for you..