German Chocolate Cupcakes with Coconut Almond Frosting
On Saturday my dear friend got married in a small outdoor ceremony. She liked the popular idea of doing cupcakes instead of a traditional wedding cake and asked me if I’d bake them for her. Of course I was honored to bake them and to be a part of her special day.
She chose fall colors for the wedding and we thought German chocolate cupcakes would be a perfect fit. I used our family favorite Easy German Chocolate Cake recipe and dressed it up with a sprinkle of toasted coconut and a drizzle of chocolate on top. I baked them in red and gold foil cupcake liners and they really were a perfect fit for the season.
Congratulations Karen and Mark! I wish you a lifetime of happiness together!
German Chocolate Cupcakes with Coconut Almond Frosting
Ingredients:
- 1 package German chocolate cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
Coconut-Almond Frosting
- 1/2 cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 2 eggs, beaten
- 1 tablespoon vanilla
- 1 (7 oz. package) sweetened flaked coconut
- 1 cup sliced almonds
Directions:
Preheat oven to 350º. Line cupcake pans with paper liners.
Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. (I used a medium cookie scoop which makes it easier to fill the cups.)
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean and the cake springs back. Remove from oven and cool for 5 minutes. Remove from pans and cool on a wire rack before frosting.
Can also be baked in two 9 inch round pans for 30–35 minutes, or 13 x 9 baking dish for 38–42 minute.
Coconut-Almond Frosting
Combined butter, sugar, evaporated milk and eggs in a saucepan. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened. Add vanilla, coconut and almonds. Cool to room temperature before frosting cake. (I again used the medium cookie scoop to portion out the frosting onto the cupcake. One scoop was the perfect amount and the rounded mound made it easy to spread evenly on top.)
adapted from Chocolate from the Cake Mix Doctor
Other great fall cupcake recipes you might like:
Pumpkin Cupcakes with Cream Cheese Frosting, Tracey’s Culinary Adventures
Carrot Cake Cupcakes, Simply Recipes
Easy Ghost Cupcakes, Hoosier Homemade
Nice flavor combination, nice display. I envy those who have tried this cupcakes. Waiting for the right occasion to bring this recipe out myself. Thanks for sharing the display idea and the recipe. really a complete package here.
thanks for the post
This presentation of cupcakes look just heavenly…especially with that scrumptious frosting!
Your friends are blessed to have you as a very generous baker ;o)
Ciao for now,
Claudia
Barbara these look great and I am simply going to have to try out that frosting recipe. Thank you for sharing.
These are just so gorgeous and delicious looking! Karen and Mark must have been absolutely thrilled. Well done!
Such a lovely presentation….. makes an exquisitve centerpiece…
Sawadee from Bangkok,
Kris
Dear Barbara,
It was great meeting you at the BLOGHER conference last Friday. I hope you are inspired! Love your site! Happy Cooking! Tricia
http://www.cafetrix.blogspot.com
These cupcakes look amazing! Can’t wait to try them.
Barbara, you are such a sweet friend! The cup cake tower looks beautiful, the colors, the wrapers the topping, all of it made for the perfect look. I’m certain the guests and of course the couple really apprecited your effort.
These look like some of the most delicious and beautiful German chocolate cupcakes I’ve seen yet! The bride must have been so happy with them!
You’re so clever mum! And I bet she absolutely loved them! I hear a lot of German chocolate cakes but have never tried one! 🙂 xxx
They look delicious! This is a great flavor for fall and a great idea for a fall wedding.