Ingredients:

  • 1 ¾ cups All-Purpose Flour (Sifted)
  • 1 ¾ cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Natural)
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1 cup Buttermilk, room temperature
  • ½ cup Vegetable Oil (Canola or Sunflower)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract (for cake)
  • 1 cup Hot, freshly brewed Coffee
  • 1 cup Evaporated Milk (for frosting)
  • 1 cup Granulated Sugar (for frosting)
  • ½ cup Unsalted Butter, cubed (1 stick)
  • 3 Large Egg Yolks
  • Pinch of Salt (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 ½ cups Sweetened Shredded Coconut
  • 1 cup Pecans, toasted and coarsely chopped

Instructions:

  1. Preheat oven to 175°C (350°F). Line muffin tins with 15–16 paper liners.
  2. Combine Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Ensure no lumps remain.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until just combined.
  4. Mix Batter: Pour the wet mixture into the dry ingredients and mix on low speed until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Bloom the Cocoa: Carefully and slowly pour the cup of hot coffee into the batter while mixing on low speed. The batter will be thin—this is correct.
  6. Fill and Bake: Fill liners about two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool: Transfer the hot cupcakes immediately to a wire rack and allow to cool completely—at least 45 minutes—before frosting.
  8. Start the Frosting Base: In a heavy-bottomed saucepan, combine the evaporated milk, sugar, cubed butter, egg yolks, and salt.
  9. Cook the Custard: Cook over medium-low heat, whisking constantly. Bring the mixture to a gentle boil, ensuring it thickens slightly (about 10–12 minutes). The temperature should reach 77°C (170°F) to ensure safety and thickening.
  10. Finish and Cool the Base: Remove from heat immediately and stir in the vanilla extract. Pour the custard into a heat-proof bowl. Cover the surface directly with cling film and allow it to cool completely to room temperature (about 30–40 minutes).
  11. Fold in Fillings: Once cool, remove the cling film and stir in the toasted pecans and shredded coconut until evenly distributed. The mixture will be thick and sticky.
  12. Assembly: Spoon a generous dollop of the Pecan-Coconut Frosting onto the center of each completely cooled German Chocolate Cupcake. Let the frosting set slightly (5-10 minutes) before serving.