We love our small group. Every week we gather together and share a meal, pray and spend time learning. Right now we are going through Andy Stanley’s ‘Christian‘ series which is excellent. It’s become something Lacy and I look forward to every week. Recently we’ve started rotating meals so everyone doesn’t have to cook every week. These delicious German Chocolate Cupcakes were a HUGE HIT at our group. Karen, a huge Pinterest junkie, found a cake recipe on one blog and combined it with a chocolate butter cream and coconut pecan icing. DELICIOUS!
This is a standard German chocolate cake. Nothing fancy, but simple, delicious and amazing. The chocolate butter cream is smooth and creamy. It’s not overly sweet and has a nice rounded out chocolate flavor. But what sets this cupcake off is the topping. The coconut pecan icing adds a nice crunch and really helps this cupcake SHINE. It makes you feels as though you are eating a traditional German chocolate cake. It’s absolutely delicious and everything you want in a cupcake, it’s moist, has a fabulous butter cream and a little crunch…a must try!
- 1 cup sour cream
- ½ cup water
- ½ cup vegetable oil
- 4 large eggs
- 18 oz package Devil's Food Cake Mix
- 4 oz box instant chocolate pudding mix
- ½ cup butter
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup flaked coconut
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolk, lightly beaten
- 1 cup softened salted butter
- 3½ cups powdered sugar
- ½ cup cocoa powder
- 2 teaspoons vanilla extract
- 4 tablespoons milk
- Preheat oven to 350°F.
- Combine the cake mix, pudding mix, sour cream, water, oil, and eggs.
- Bake for about 17-20 minutes (or 30 minutes if you are doing a cake).
- Allow to cool for at least 20 minutes.
- On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until it boils.
- This should take about 12-15 minutes
- Stir in vanilla extract, pecans and coconut.
- Allow mixture to cool.
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed.
- Turn off the mixer.
- Sift 3 cups powdered sugar and cocoa into the mixing bowl.
- Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.
- Increase mixer speed to medium and add vanilla extract, and milk/cream and beat for 3 minutes.
- If your frosting needs a more stiff consistency, add a little more sugar.
- If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
- Fill cake decorating bag with chocolate butter cream fitted with extra large open star decorating tip.
- Pipe butter cream in one circle onto of cupcake leaving center empty.
- Spoon coconut pecan icing into center of chocolate butter cream.
Recipe inspiration goes to Your Cup of Cake and Savory Sweet Life
we’re wondering if the recipe for the coconut pecan topping is correct? That seems like a lot of liquid, and ours turned out soupy and not at all like the picture. Any ideas?
~Brittany~
●I had the same results that you had on the Coconut Pecan icing measurements. I added more coconut, pecans & vanilla extract. I also added a step and toasted them together in a skillet on the stove before adding to boiled mixture. The result was just perfect! 😉
■Adjusted measurements■
2 cups coconut
1 cup chopped pecans
1 tsp. vanilla extract
●I hope this helps if you decide to try this recipe out again.●
Thank you! I will try your adjustments next time!