- 1/4cup water
- 2ounces German’s sweet baker’s chocolate, chopped
- 1ounce semi-sweet Baker’s chocolate, chopped
- 1cup + 1 1/2 tablespoon AP flour
- 3/4teaspoons baking soda
- 1/2teaspoon baking powder
- 1/4teaspoon salt
- 1tablespoon cocoa powder
- 1cup sugar
- 1/2cup unsalted butter, softened,(1 stick)
- 2 large eggsat room temperature
- 1teaspoon vanilla extract
- 1/2cup buttermilk
- 1/2cup semisweet chocolate chips
- 1/3cup heavy whipping cream
- 2tablespoons salted butter, cubed
- 4oz. German’s sweet baker’s chocolate, chopped
- 2oz. semi-sweet Baker’s chocolate, chopped
Coconut Pecan Frosting
- 1cup sweetened shredded coconut
- 3/4cup coarsely chopped pecans
- 2 egg yolks
- 15 oz. can evaporated milk
- 1/2cup +2 tablespoons brown sugar, packed
- 6tablespoons unsalted butter, softened,
- 1/2teaspoon vanilla extract
- 1/8teaspoon salt
Chocolate Drizzle (optional):
- 3oz. semi-sweet Baker’s chocolate, chopped (may sub chocolate chips)
- 1/2teaspoon Vegetable oil
- 1tablespoon heavy cream
Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for 1 1/2- 2 minutes (until simmering), stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool.
Toast Coconut and Pecans (for frosting): Heat oven to 350 degrees F. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally and watching closely towards the end as coconut turns very quickly. Once golden, remove to a large bowl/platter, or any cool surface.
Cupcakes: Grease 17 cupcake liners in a cupcake/muffin pan. Set aside.
Heat 1/4 cup water in a medium microwave safe bowl until simmering (about 1 minute on high). Add chopped German and semi-sweet chocolate; whisk until smooth. Set aside to cool.
Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
With a hand or electric mixer on medium-high speed, cream butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs, 1 at a time, mixing just until incorporated after each egg. Beat in melted chocolate followed by vanilla.
Turn mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.
Pour batter into greased cupcake liners. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.
Frosting: Meanwhile, whisk the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer then turn heat down to medium. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon, approximately 6-8 minutes. Remove from heat and stir in vanilla, salt, coconut and pecans. Allow to cool before frosting (you can place in the refrigerator to spread up this process.)
Assemble: Insert a knife at 45 degrees approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top (“Top”) – or just eat the bottom of the cone. (see How To Pics HERE). Fill each cupcake with a heaping 1/2 teaspoon Ganache and replace Top.* Scoop the frosting onto the cooled cupcakes with a heaping 1/2 ounce ice cream scoop.
Chocolate Drizzle (optional): Add chocolate, heavy cream and vegetable oil to a medium microwave safe bowl. Melt chocolate in microwave, mixing at 30 second intervals until melted. Drizzle over cupcakes by placing chocolate in a Ziploc bag, and cutting off the corner.
Store Cupcakes in an airtight container for up to 2 days then refrigerate.
I like to warm my cupcakes for 10 seconds or so before eating- so good!