Scratch German Chocolate Cupcakes

For the Cake


Line conventional sized cupcake pans with paper liners.

Sift together the dry ingredients: 1 lb. 4 oz. cake flour, 6 oz. cocoa powder, 0.8 oz. baking powder, 0.2 oz. baking soda, and 3 oz. buttermilk powder.

In a stand mixer fitted with the whip attachment, whisk together 1 lb. whole eggs and 1 lb. 9 oz. granulated sugar until light and fluffy.  Slowly drizzle in 12 oz. oil while mixer is running.  Stir in 1 lb. 3 oz. water, 0.5 oz. vanilla, and 0.5 oz. coffee flavor.  Add the sifted dry ingredients and mix until just combined, scrape the bowl, and mix on medium speed for 30 seconds. 

Use a #16 blue scoop to deposit 2 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely and depan.

For the Icing


Combine 8 oz. butter, 13 oz. brown sugar, 4 oz. egg yolks, and 1 lb. evaporated milk in a medium saucepan over medium heat.  Whisk occasionally as the mixture comes to a low boil.  Once boiling, whisk constantly until the mixture thickens, about 5 minutes.  Remove from heat and stir in 0.5 oz. vanilla, 0.1 oz. salt, 10 oz. toasted pecans, and 10 oz. coconut.  Allow to cool completely before using.

To build the cupcakes


Using a #40 purple scoop, deposit 1 oz. German chocolate icing in the center of the cupcake.  Place fudge icing in a piping bag fitted with a medium star tip and pipe a shell border around edges of cupcakes.

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Scratch German Chocolate Cupcakes

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