- Today I'm gonna show you how to make
these decadent german chocolate cupcakes.
They are piled high to the sky with this amazing frosting
full of sweetened coconut flakes, toasted pecans,
and it's all held together with this caramel that
is just mouth waterling delicious.
Let's get started!
Starting off by adding in one third of
a cup of sour cream into a medium bowl.
Get all that sour cream out of there.
Three quarters of a cup of milk.
You can mix it up a bit, give it a quick whisk.
And set aside. Now for that german chocolate.
So this german chocolate is a sweetened dark chocolate
and it is so delicious.
I'm actually shocked by how good it tastes.
It's this stuff, you get it at the market.
I'm gonna use, mm about two ounces, just half a package.
Give it a nice chop, finely chop it.
Once that chocolate is chopped to your satisfaction,
let's just transfer it back into the bowl the milk was in
and now to melt it the easiest way is with a hot liquid
so I'll be using a quarter cup of hot coffee, in you go.
The milk is fine, you don't have to worry
about cleaning the bowl.
Just move it around a bit.
Let it sit for a minute or so and then you can whisk it
and it should all be melted and fine.
For the dry mixture, I'm adding in one and a third cups
of all-purpose flour, that's 180 grams if you're counting.
A big pinch of salt. Two teaspoons of baking powder.
Two tablespoons of unsweetened cocoa powder. Optional though
Alright, sift it out and then whisk it up.
See all these little balls of cocoa powder?
You don't want those so just push them through.
Whisk it up to combine those ingredients, you don't want
any levitating agent hanging around in one pocket
'cause that'll be uneven baking.
Now we'll set aside and cream our butter up.
Into my hand mixer, fitted with a whisk attachment
although a paddle would do to, I'm using six tablespoons
of unsalted room temperature butter.
In you go and we'll cream it up.
(hand mixer mixing)
Alright, once that's all creamed, we're gonna add in
one and a half cups or 300 grams of sugar.
We're going to make better choices and switch to my new
scraping paddle attachment, very excited about this.
This will be better.
(hand mixer mixing)
Add in a teaspoon of vanilla,
and also add in two eggs one at a time.
One egg.
(hand mixer mixing)
(high pitched tone)
Do you see that? Scrap the bowl down.
Even though you're using a scrapping paddle attachment.
The deal is that these work better with the metal bowls
but I like using the glass bowls with you so that you
can see what's going on, I think it's more interesting.
Add that second egg in.
Mix.
(hand mixer mixing)
Walk away.
After your eggs are incorporated, let's add in
that melted and cooled chocolate mixture.
Alright, now to finish up the batter, we're gonna add
our flour mixture and our milk mixture in a couple
alternating batches and we're ready to go.
Okay, time to add this into our
cupcake papers and bake it up.
(upbeat music)
While those cupcakes are in the oven, I'm gonna make my
delicious german chocolate frosting.
So easy, you can put this on everything
including your toast in the morning.
One and a quarter cups of packed light brown sugar,
and packed just means you kinda tamp it down a bit.
A generous quarter teaspoon of salt.
About a teaspoon of vanilla, could be generous as well.
Three quarters of a cup of melted butter,
you can use room temperature but melted is easier
in my humble opinion.
Now three egg yolks, the whites you can save for
a meringue or what ever you want.
Okay one egg yolk, two, and three.
Save this for later, you can make a lot of things
with egg whites including Italian meringue buttercream.
Click over here for my how to make Italian meringue
buttercream video, you might just fall in love.
Last step is one can or mm 12 ounces,
354 milliliters of evaporated milk.
Okay, let's give this a whisk before we put it on heat
and you do that because if there's any yolks at the bottom
they could cook really quickly and you'd have like
a lumpy, a lumpy mixture, so let's just give
it a nice whisk ahead of time.
This is delicious as is but thick is even better.
That's nice, we're gonna put this on a medium heat
and just whisk whisk whisk whisk whisk until it is thicker
and reaches a boil at which point
we can take it off the heat.
It's gonna be about five minutes.
To finish up the frosting, all I have to do is add my
delicious toasted pecans, roughly chopped.
One cupish and then about seven, maybe almost eight ounces
of this amazing angel flake coconut, it's sweetened coconut
that is so addictive, my brother and I would eat this
nonstop so my mom could never make a german chocolate cake
without a fresh trip to the supermarket
'cause it'll all be mysteriously gone.
And now let's mix it up.
Immediately it smells like magic. I can't even tell you.
As this cools down, it'll thicken up into a consistency
that you can like plop on with an ice cream scoop
or smear on with a tool of your choosing.
Okay, that's all mixed up, it smells really good
but it's still very hot so try not to eat too much,
it'll burn your tongue.
Set it aside until your totally ready.
(upbeat music)
I'm coring the cupcakes and adding in a big splash
of chocolate ganache, totally optional but I love it.
For a maximum frosting, I'm adding a huge scoop on
using an ice cream scoop, it's so convenient.
All you have to do now is give it one final drizzle
of ganache and add a toasted pecan on the top
for a little visual flare.
(upbeat music)
That's good, that's really good.
The nice molten filling in the middle, very nice indeed.
If you liked this video, check out my
how to make vanilla cake, it is the perfect vanilla cake
and it is so easy too. You'll fall in love with that recipe.
Thanks so much for watching. If you like my videos,
don't forget to hit that like button and subscribe.
See you soon.