1/2 cup (1 stick) unsalted butter, room temperature
4 oz semisweet chocolate bar, broken into pieces
3 cups powdered sugar
1/4 cup whole milk
1 tsp vanilla extract
DIRECTIONS
CAKE:
Preheat oven to 350°F. Line a 12 cupcake pan with paper liners.
Using a stand mixer mix together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt until well combined.
Add in the oil, milk, egg and vanilla and mix for about 2 minutes.
While the stand mixer is still mixing pour in the hot water and then add the sour cream. Mix until well combined.
Pour mixture into paper cupcake liners about 3/4 of the way full.
Bake in the preheated oven for 17 to 19 minutes or until a toothpick inserted comes out clean.
Allow cupcakes to cool.
TOPPING:
In a medium saucepan combine the evaporated milk, egg yolks, brown sugar and butter. Cook over medium low heat stirring constantly until thickened, about 10 to 12 minutes {mixture will begin boiling slightly)
When mixture is thickened strain through a fine mesh strainer into a mixing bowl. Stir in the vanilla, coconut and pecans.
FROSTING:
Beat the butter in a stand mixer until light and smooth, about 1 minute. Mix in the powdered sugar, milk and vanilla until smooth about 1 more minute.
Place the chocolate pieces in a small metal bowl over simmering hot water stirring until the chocolate is melted and smooth.
Pour melted chocolate into the butter mixture and stir until smooth.
TO ASSEMBLE CUPCAKES:
When cakes are cool place 1 TBSP of the coconut pecan topping in the middle.
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