german Chocolate Cupcakes for New years!

I decided that I wanted to get back to Cupcakes to start off the re-opening of my blog so I made German Chocolate Cupcakes today!

Here's the recipe!

I started this recipe with the frosting because it has to sit for a while. I made the frosting 3 hours prior to the cupcakes and left it sitting on the counter so that it could set up right!

For the Frosting!

• 1 C sugar
• 1 C evaporated milk
• 1/2 C butter
• 3 eggs, thoroughly beaten
• 1 1/3 cups baker’s coconut ( I used homemade baker's coconut)
• 1 C chopped Pecans
• 1 t vanilla extract

1. In a medium saucepan, combine the sugar, evaporated milk, butter, and eggs.
2. Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! or you will end up with scrambled eggs in your frosting!!
3. Remove from heat immediately.
4. Stir in remaining ingredients. Cool until spreadable consistency (DO NOT put this frosting in the fridge prior to frosting or it will be to think to spread!)

Now For the Cupcakes!

• 1/2 C hot water
• 4 oz unsweetened Baker’s Chocolate (I used 70% dark chocolate instead)
• 1 C butter, room temperature
• 2 1/2 C sugar
• 4 eggs
• 2 1/4 C flour
• 1 t baking soda
• 1/2 t salt
• 1 C buttermilk
• 1 t vanilla extract

1. In a small saucepan over low heat, melt the chocolate in the water and then remove from heat immediately and set aside.
2. In a large mixer bowl, cream the butter and sugar until fluffy.
3. Add the eggs one at a time, making sure to beat well in between each addition.
4. Add the remaining ingredients and blend at low speed until combined.
5. Fill cupcake liners 3/4 full.
6. Bake at 350 degrees for 25 minutes or until the top bounces back when touched.

Let them sit for about 30 minutes before you ice them or that will tear!

this is what mine looked like, the icing was a little thin for my liking next time I might let it set up over night!