German Chocolate Cupcakes

Ingredients

Cupcakes:

• 1 and 3/4 cups all-purpose flour

• 3/4 cup unsweetened natural cocoa powder

• 1 and 3/4 cups granulated sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons espresso powder 

• 1/2 cup vegetable oil (or canola oil or melted coconut oil)

• 2 large eggs, at room temperature

• 3/4 cup sour cream, at room temperature 

• 1/2 cup buttermilk, at room temperature

• 2 teaspoons pure vanilla extract

• 1/2 cup freshly brewed strong hot coffee (regular or decaf)

Filling:

• 1/2 cup unsalted butter (1 stick)

• 1 cup light or dark brown sugar

• 3 large egg yolks

• 1 can evaporated milk (8 oz)

• 1 teaspoon vanilla extract 

• 2 cups sweetened shredded coconut

• 1 cup chopped macadamia nuts (or any nut of your choice)

Frosting:

• 1/2 cup softened butter (1 stick), at room temperature 

• 1 1/2 cups powdered sugar

• 1/2 cup unsweetened natural or dutch-process cocoa powder 

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

• 1 cup semisweet or bittersweet chocolate chips

Instructions

For the cupcakes:

1. Preheat oven to 350°F. Line 2 cupcake tins with cupcake liners.  

2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a medium size bowl. Set aside. 

3. In a large bowl, whisk the oil, eggs, vanilla, sour cream, and buttermilk together until combined. 

4. Pour the dry ingredients into the wet ingredients, add the coffee, and whisk until the batter is completely combined. Batter will be thin.

5. Using a 3-tablespoon cookie scoop, scoop the batter into the lined cupcake tins.

6. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. 

7. Remove cupcakes from oven and let cool. Remove the cupcakes from their pans and transfer to a wire rack. 

For the filling: 

1. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally until the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes.

2. Remove from heat and strain through a fine mesh sieve. Then mix in the vanilla, macadamia nuts, and coconut. 

3. Cover with plastic wrap so that it is touching the surface of the mixture. Refrigerate until you are ready to assemble (the mixture will thicken even more as it cools).

For the frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter until light and fluffy, about 3 minutes. 

2. In a separate bowl, sift together the powdered sugar and cocoa powder. Gradually add this mixture to the butter and mix to combine. 

3. Add the vanilla extract and mix to combine. Whisk the frosting on high speed until it is light and fluffy, scraping down the bowl as needed.

4. In a small saucepan or in a microwave, heat up the heavy cream. Make sure you don’t boil or burn the cream, you just want it hot. Pour the hot cream over the chocolate chips and cover with a plate or lid to let it steam. After a few minutes, remove the lid and stir the chocolate and cream together into a smooth, creamy ganache. Let it cool to room temperature. 

5. Add the chocolate ganache to the frosting mixture and whisk until combined. Continue to mix until the mixture becomes fluffy. 

6. Transfer the finished frosting to a piping bag fitted with your desired piping tip. 

Assembly: 

1. Using the end of a wooden spoon, push a hole into the center of the cupcakes.

2. Transfer the filling to a piping bag (without a tip) and pipe it into the center of each cupcake.

3. Pipe the frosting on to each cupcake and garnish with a little extra filling and some chocolate shavings, if desired. Enjoy!