My order from the coffee shop for which I supply baked goods was for German Chocolate Cupcakes. Oh sure, that's easy--"no problem" was my response. I didn't have a go-to recipe, so I finally settled on Magnolia Bakery's recipe for the cake, and a new-to-me recipe for the filling (recipe below).
I first made the filling, which specifies condensed milk along with the traditional ingredients of egg yolks, coconut and pecans. But I got a little bit distracted and added the German Sweet Chocolate into the pan with the rest of the ingredients! It had already melted into yummy, buttery, chocolatey gooey-ness before I noticed my mistake. But - it was delicious, so I plunged ahead with it.
Magnolia's recipe is a little bit tender for cupcakes, and some of the cupcakes fell a bit in the middle, but the result is moist, melt-in-your-mouth goodness.
After the cupcakes cooled, I dipped them in a nice chocolate glaze, which I found on Allrecipes here and added a generous dollop of the goofed-up chocolate filling on top.
Chocolate overload? You bet! I sent some of the fallen rejects to the office where my husband works, and in the words of one of the staff, it was "better than sex". You be the judge.
Chocolate Coconut Pecan Filling
1-1/2 cups sweetened condensed milk
3/4 cup salted butter (1-1/2 sticks)
2 oz German sweet chocolate
4 large egg yolks
1 teaspoon vanilla
2 cups shredded sweetened coconut
1-1/2 cups finely chopped pecans
Place milk, butter, chocolate, and vanilla in medium saucepan and cook over medium-low heat, stirring occasionally until butter and chocolate are melted and combined.
Whisk egg yolks in medium bowl. Whisking constantly, add part of hot milk mixture to egg yolks until combined. Whisk mixture back into saucepan and cook, stirring constantly until mixture thickens slightly, about 5 minutes.Remove from heat; stir in vanilla, coconut, and pecans. Cool completely. May be refrigerated in airtight container up to 2 days.
