German Chocolate Cupcakes

Just like our Chocolate Peanut Butter Cupcakes , Black Forest Cupcakes, and Nutella Cupcakes, these cupcakes start with a rich chocolate batter. We make this from scratch so it stays moist for days. The pecan topping is super easy to make and cooks up on the stove top in no time. This recipe is so much easier than making a full cake!

• Buttermilk + baking soda = magic: The acid in the milk reacts with baking soda (a base) and creates bubbles to help them rise and stay tender.
• Use Oil not Butter: Oil is 100% fat and stays liquid at room temperature. This helps the cupcakes stay moist even though they're stored in the fridge.
• Flavor Hack: Toasting the coconut and pecans brings out their natural oils for an extra flavor boost.

• Cocoa Powder: Use high quality cocoa for the best flavor. I like Ghirardelli.
• Flour: Measure flour by spooning it into your measuring cup and then leveling with a knife. Avoid scooping as you'll use too much which leads to dry, dense cupcakes.
• Baking Powder and Baking Soda: Replace at least every 6-12 months. I write the date I open it on the lid in sharpie at toss at around 6 months.
• Buttermilk: If you don't have buttermilk you make your own using one half teaspoon of vinegar or lemon juice per half cup of milk. Allow to sit for ~5-10 minutes before using.
• Egg: Bring to room temperature to help them mix in smoothly.
• Evaporated Milk: Be sure not to crab sweetened condensed milk which is thicker and has sugar added.
• Egg Yolks: Crack the egg into a bowl. Take a clean plastic water bottle and squeeze it over the yolk. It will get sucked up and you can add it to your custard mess free!
• Pecans: We want finely chopped nuts for this recipe. If you can't find them finely chop them or whiz them up in a food processor if you have one.

1. Don't Overmix: Mix until the flour streaks just disappear. Overmixing overdevelops the gluten leading to a tough cake.
2. Don't Overfill: Fill liners just ¾ full to give them room to rise and expand.
3. Don't Overbake: Bake just until a tooth pick inserted near the center comes out with a few moist crumbs. Overbaking makes the cake dry.
4. Custard Hacks: You must stir it constantly to prevent curdling and sticking. It must cook to 160 for food safety reasons and to thicken. If undercooked it will be runny. Finally, I like to strain mine to remove any eggy bits and ensure its silky smooth.

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