German Chocolate Cupcakes
 
Makes 24
Ingredients
  • Cupcakes:
  • 1 (15.25-ounce) devil’s food cake mix
  • 3 large eggs
  • ¾ cup whole buttermilk
  • ½ cup unsalted butter, melted
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • Filling:
  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • ½ cup unsalted butter, cubed
  • 3 large egg yolks, lightly beaten
  • 1½ cups chopped toasted pecans
  • 1 cup sweetened flaked coconut
  • 1½ teaspoons vanilla extract
  • Buttercream:
  • 1½ cups unsalted butter, softened
  • 2 pounds confectioners’ sugar
  • ¾ cup unsweetened cocoa powder
  • 10 tablespoons evaporated milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • Chocolate Drizzle:
  • 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon unsalted butter
  • Garnish: toasted pecan halves
Instructions
  1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with cupcake liners.
  2. For cupcakes: In a large bowl, beat cake mix, eggs, buttermilk, melted butter, sour cream, and vanilla with a mixer at medium speed until smooth and well combined, about 2 minutes. Divide batter among prepared muffin cups, filling three-fourths full.
  3. Bake until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Let cool completely in pans on wire racks.
  4. For filling: In a large saucepan, combine granulated sugar, evaporated milk, butter, and egg yolks. Bring to a boil over medium heat, stirring constantly, until mixture boils and thickens, about 15 minutes. Remove from heat, and stir in pecans, coconut, and vanilla. Let cool completely.
  5. For buttercream: In a large bowl, beat butter with a mixer at medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa, evaporated milk, vanilla, and salt; beat until fluffy, about 3 minutes, stopping to scrape sides of bowl.
  6. Spread buttercream on top of cooled cupcakes. Scoop a small amount of filling into center.
  7. For drizzle: In a small microwave-safe bowl, heat chocolate and butter on medium until melted, about 45 seconds; stir until smooth. Garnish cupcakes with pecan halves, if desired. Drizzle with chocolate mixture.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/german-chocolate-cupcakes/