Featured Recipe
Twisted German Chocolate Cupcakes
By Kate
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Coconut pecan filling cooked low then chilled. Cocoa cupcakes with espresso kick for depth. Whipped chocolate buttercream with heavy cream for fluff. Modified baking times and half sugar reduction. Uses almond milk instead of regular, swaps vegetable oil for melted coconut oil imparting slight nutty notes. Filling holds structure cold but stays soft enough to pipe. Chocolate syrup drizzle finishes with extra gloss and moist topping. Pecan and coconut garnish offers crunch and chew contrast. Keys: watch batter consistency after boiling water, avoid overmixing. Cupcakes spring back under gentle press when done. Cooling fully crucial before filling or frosting to keep integrity.
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Prep:
25 min
Cook:
20 min
Total:
45 min
Serves:
18 servings
dessert
cupcakes
baking
Introduction
Brown sugar bubbling with butter, eggs slowly thickening into coconut pecan filling. Rich vapors fill the kitchen. Deep, dark batter slick and glossy after boiling water hits. Espresso tricks cutting through chocolate’s density, enhancing depth. Cupcakes that bounce back when touched—not soft mush, harmonizing soft crumb and moist crumb. Whipping buttercream till it’s velvety yet airy, able to hold tall peaks. Daring a swirl, drizzling bittersweet syrup, scattering nuts and curls of coconut—texture and flavor fight for attention. Temperatures matter here, timing is visual. Overbake and crumb dries. Underbake, centers fall apart. The process sharpens skill and patience. These aren’t just cupcakes—they’re a study in balances and techniques.
Ingredients
Coconut Pecan Filling
- 3/4 cup brown sugar packed
- 3/4 cup evaporated milk
- 2 egg yolks beaten
- 6 tbsp unsalted butter
- 1 tsp vanilla extract
- 3/4 cup chopped pecans toasted
- 3/4 cup shredded sweetened coconut
- 1 1/2 cups all purpose flour
- 1 1/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp espresso powder
- 1 cup unsweetened almond milk (room temp)
- 1/2 cup melted coconut oil cooled slightly
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup boiling water
- 7 tbsp unsalted butter softened
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar sifted
- 5 tbsp heavy cream
- Chocolate syrup for drizzling
- Chopped pecans
- Shredded sweetened coconut
Chocolate Cupcakes
Chocolate Frosting
Garnish
About the ingredients
Brown sugar quantity reduced 25% to avoid overpowering sweetness. Coconut oil swapped for neutral veg oil; it adds subtle nuttiness but use refined coconut oil to avoid strong scents. Almond milk avoids dairy, moisture handled by boiling water which thins batter carefully. Egg yolks crucial for filling texture; whole eggs risk curdling during cooking. Toast pecans lightly, intensifies aroma, avoids raw bitterness. For shredded coconut—sweetened preferred, but unsweetened toasted can be substituted for less sugar and more chew. Vanilla extract for aroma; vanilla bean paste could deepen flavor. Espresso powder optional but recommended; replace with instant coffee if needed but use less. Frosting heavy cream can be replaced with whole milk if unavailable but cream is key for billowy texture. Powdered sugar sifted prevents lumps in frosting. Chocolate syrup moderates sweetness and adds gloss, can substitute with homemade ganache drizzle.
Method
Coconut Pecan Filling
- Put brown sugar, evaporated milk, beaten egg yolks, and butter in medium saucepan. Medium heat only. Stir constantly so no eggs scramble or milk burns. Wait till it just starts bubbling — soft boil, not aggressive. Thickens here, smells rich and nutty.
- Pull off heat immediately. Add vanilla, toasted pecans, shredded coconut. Mix well. Transfer to container, cover airtight, refrigerate for at least 30 minutes. Cool and thicken until spreadable but still pliable for piping.
- Crank oven to 345°F. Sensible temp for fairly dense crumb without drying out.
- Mix flour, sugar, cocoa, baking soda, baking powder, salt, espresso powder in mixer bowl. Whisk attachment. Blend dry ingredients until uniform pale chocolate color, no clumps or lumps. This also aerates.
- Add almond milk, melted coconut oil, egg, vanilla. Mix on lowest speed—mix just til no dry spots. Overmixing = tough crumb. Batter looks thick but pourable.
- Pour in boiling water slowly while mixing on low. Batter will loosen instantly, almost thin. Gradually boost speed to medium-high. Whisk for 45 seconds solid to emulsify. This technique preserves air pockets for moist crumb. Avoid rogue lumps.
- Line cupcake pans with liners. Spoon batter evenly, 18 cups full, about 3/4 full. Tap pan lightly on counter to release air bubbles.
- Bake for 18 to 20 minutes. Toothpick test crucial: insert near center, comes out with moist crumbs, not wet batter. Surface springs back when lightly touched with fingertip. Dark color deepens, dome forms but no cracking.
- Rest in pan 7 minutes, then remove to wire rack to cool fully—completely cool. Warm cake melts filling/frosting.
- Spoon softened butter in mixer with paddle attachment. Beat 3 minutes till pale and creamy. Scrape bowl well.
- Add vanilla and cocoa powder. Mix low speed until combined, no cocoa dry patches visible.
- Add powdered sugar 1 cup at a time. Mix between additions scraping bowl often. Texture should thicken gradually but stay smooth. If frosting stiffens too much, add cream gradually.
- Add heavy cream last. Mix low speed initially, ramp to high for 2 minutes. You want light, fluffy, pipe-able buttercream that isn't runny.
- Fill piping bag fitted with large star tip like Wilton 1M.
- Core cupcakes—large tip or butter knife. Remove centers carefully without tearing surrounding crumb. Hollow cups to good depth for filling.
- Pipe coconut pecan filling into cavity—enough to fill but not overflow.
- Replace cupcake top gently.
- Pipe generous chocolate frosting swirl on top, hold tip steady. Swirls create texture that holds syrup and garnish well.
- Drizzle with chocolate syrup sparingly to avoid soggy spots. Scatter chopped pecans and shredded coconut for visual and textural contrast.
- Store airtight in fridge. Filling solidifies keeping cupcakes stable. Remove 20 minutes before serving to soften frosting.
- Serve within 3 days for best texture. Room temp before serving to display flavors fully.
Chocolate Cupcakes
Chocolate Frosting
Assembly
Technique Tips
Start filling first; constant stirring critical to avoid burnt spots or cooked eggs. Soft boil means bubbles just appear. Cool filling fully—too warm and it melts cupcake interiors or frosting. Dry ingredient mixing aerates flour, ensures even rise. Adding boiling water last thins batter, creating moist crumb texture characteristic of German chocolate style. Folding water slowly prevents shocking batter. Oven temp adjusted slightly lower than standard to preserve moistness with coconut oil. Cupcake done when springs back to touch and toothpick test shows moist crumbs, not wet batter. Removing cupcakes from pan after few minutes prevents steaming; full cooling on rack locks crumb structure. Frosting whipped well for spreadability but watch over-whipping, it breaks butter. Piping filling inside cupcake cavity improves texture contrast—avoid hollowing too deep or structural fails. Swirling frosting stores air and provides texture contrast with filling. Chill cupcakes before serving helps flavors marry. Chocolate syrup drizzle sparingly prevents sogginess. Storage airtight and cold extends shelf life but remove before serving to soften.
Chef's Notes
- 💡 Use fresh ingredients for the filling—brown sugar and butter should be high quality. Watch the heat on your stovetop, too much can scramble eggs. Stir as you go; burnt is game over.
- 💡 When mixing dry ingredients, don’t skip aerating flour first. Get rid of lumps. Overmixing liquid can lead to dense cakes; 30 seconds tops on the mixer until no dry spots.
- 💡 Baking duration is a key. 18-20 minutes max; toothpick test is your friend. Pull out when moist crumbs stick but no raw batter.
- 💡 For frosting, room temp butter is a must. It combines well; soft but not melted. Add heavy cream slowly if stiff, texture should be light.
- 💡 Let cupcakes cool completely before frosting. Too warm makes mess. Also, pipe frosting carefully—hold steady for that nice swirl, don't rush.
