German Chocolate Cupcakes

I made these in March! Yes...that is a LONG time ago. However, this recipe was so good that it is still worth a share. My little (a.k.a my mini-me in my sorority) Rachel loves these, so I made them for her birthday! I made a few adjustments to the original recipe, and they are in fact (surprise, surprise) vegan! 

I am not going to lie, these are labor intensive due to the frosting. I suggest making the cupcakes first and then coming back for the frosting a little later. That way you won't tire yourselves out and will be able to enjoy all the delicious goodness of these! Happy Baking :) 

Makes 24

Chocolate Cupcakes

3/4 cup unsalted butter (1-1/2 sticks, I used Earth Balance buttery sticks)

2 cups cake flour (not self-rising)

1 teaspoon baking soda

3/4 teaspoon salt

1- 1/3 cups sugar 

3/4 cup applesauce (used in place of 3 eggs)

1-1/2 teaspoons pure vanilla extract 

1 cup buttermilk (I used 1 cup soymilk+ 1 Tablespoon lemon juice- let sit for 5 minutes until curdled) 

5 ounces semisweet chocolate, melted and cooled (my favorite are Ghirardelli semi-sweet)

1.) Preheat oven to 350 degrees and brush muffin tin with butter (I used cupcake holders, so it's up to you)

2.) Whisk together cake flout, baking soda, and salt 

3.) Cream butter and sugar until fluffy. Add applesauce (1/4 of a cup at a time). Beat in vanilla.

4.) Slowly add dry ingredients to wet in 3 batches. In between the batches, add the buttermilk (1/2 a cup between each batch). Beat until combined, then add chocolate and continue to combine. 

5.) Divide batter evenly among the cups, filling each 3/4 full. 

6.) Bake for 20 minutes, rotating halfway through (Note: if you make the vegan version with applesauce, you may need to add about 5 extra minutes to bake-time)

7.) When done, let cool on a wire rack for 10 minutes.

8.) When ready to ice, make a hole in the top of each cupcake to allow for frosting to get inside. 

Coconut Pecan Frosting

3 large egg yolks (I used egg replacer for this part. Mix 4 1/2 teaspoons of egg replacer with 6 Tablespoons of warm water--I used a mini whisk to make sure it was thoroughly combined) 

1 can evaporated milk (I used 12 oz. soymilk) 

1 1/4 cups light-brown sugar (packed)

1 1/2 sticks unsalted butter (I again used the Earth Balance buttery sticks)- cut into small pieces at room temperature 

1 teaspoon pure vanilla extract 

1/4 teaspoon salt 

2- 2/3 cups sweetened flaked coconut 

1- 1/2 cups pecans, toasted and coarsely chopped 

1.) Combine egg yolks (or egg replacers), evaporated milk, and brown sugar in a saucepan. Add butter and cook over medium heat, constantly stirring until thick (about 10 minutes). Do not leave in alone--it will burn! Pour through a fine sieve into a bowl. It may take a little effort to get it all out, but keep stirring to reduce the thickness. 

2.) Stir in vanilla, salt, coconut, and pecans. Let cool. I frosted them using a mini plastic frosting spatula and it worked perfectly. 

Store these in the refrigerator for a few days after frosting. 

Adapted from Playing House.