German Chocolate Cupcakes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup hot water
• 1/4 cup sour cream
• 1/2 cup evaporated milk, regular fat
• 2 large egg yolks
• 1/4 cup salted butter, diced into pieces
• 1/2 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 4 oz semi-sweet chocolate, chopped
• 6 Tbsp salted butter, softened
• 3 oz cream cheese, softened
• 1 1/4 cups powdered sugar
• 2 1/2 Tbsp cocoa powder
• 2 – 4 tsp heavy cream, as needed

Directions

1. For the cupcakes: Heat the oven to 350 degrees. In a large mixing bowl, whisk the cocoa powder, flour, both sugars, salt, baking powder, and baking soda for 30 seconds. Add the milk, vegetable oil, vanilla extract, and egg, then beat with an electric mixer on low speed for 2 minutes. Stir in the hot water until the batter is evenly mixed, then add the sour cream and mix just until it disappears into the batter. Divide the batter among paper-lined muffin cups, filling them 3/4 full, and bake in the heated oven for 16 – 19 minutes, until a toothpick poked into the center comes out clean or with a few moist crumbs. Take the cupcakes from the oven, let them sit in the muffin pan for several minutes, then move them to a wire rack to cool completely. Once they are cool, spoon 1 Tbsp of the Coconut Pecan Topping into a mound in the center of each cupcake, then pipe the Chocolate Frosting around the cupcakes. Keep them in an airtight container.
2. For the Coconut Pecan Topping: Add the butter, brown sugar, egg yolks, and evaporated milk to a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 – 15 minutes; it should reach a gentle boil, and when you drag a rubber spatula across the bottom of the pan, the pan should show briefly. Remove the saucepan from the heat, set a fine mesh strainer over a mixing bowl, and press the mixture through. Stir in the vanilla, then mix in the shredded coconut and chopped pecans, and let the topping cool to room temperature.
3. For the Chocolate Frosting: Put the semi-sweet chocolate in a microwave safe bowl and heat it in the microwave at 50% power in 20 second intervals, stirring after each interval, until the chocolate is melted and smooth. Set it aside to cool slightly. Fit an electric stand mixer with the paddle attachment, or use an electric hand mixer, and beat the butter with the cream cheese on medium-high speed until fluffy and smooth. Mix in the cocoa powder on low speed, then mix in the powdered sugar. With the mixer running, slowly pour in the melted chocolate and mix until combined. Add cream 1 tsp at a time, only as needed, until the frosting reaches the consistency you want.