German Chocolate Coffee Cupcakes

Cupcakes are a rage and why not give them a gourmet spin using a traditional German chocolate cake.  However, you can easily convert this recipe to make a German chocolate cake with layers. However this is a little easier, bite size and fun. The coffee will enhance the chocolate flavor without overpowering the cupcake. Use your leftover coffee from the morning, if you have any. Ingredient amounts will yield about 36 regular sized cupcakes.

Ingredients

Cake
2 1/2 cups of cake flour sifted
1 teaspoon of baking soda
Dash of salt
4 oz. of German sweet chocolate from a bakers chocolate bar
1 3/4 cups of brown sugar
3/4 cups of Smart Balance brand butter or regular butter
1/2 cup of brewed coffee
1 teaspoon of vanilla
1 cup of lite coconut milk
4 egg yolks
4 egg whites, beaten until stiff
Frosting
2 cups of heavy whipping cream
1/2 cup of butter
2 cups brown sugar
1 teaspoon of cornstarch
1 – 7 oz. package of coconut flakes
2 cups of chopped pecans slightly toasted (optional)

Technique

Sift flour, dash of salt and baking soda into a large bowl and set aside. In a small pot over low heat melt chocolate, sugar, butter, coffee and vanilla. Stir continuously until well combined and melted. Remove form heat and let cool. In a medium sized mixing bowl beat egg whites with a mixer until stiff peaks have formed and set aside. In a large mixing bowl add coconut milk and egg yolks and mix until slightly fluffy. Add cooled chocolate mixture and mix until combined. Slowly add dry ingredients. Mix until well combined. Gently fold in egg whites. Ladle batter into a cupcake tin lined with wrappers or sprayed with non-stick cooking spray. Fill a little more then 1/2 way so as not to spill over the cupcake wrapper. Bake in a preheated oven at 375 for about 10-12 minutes. Check with a toothpick by placing it into the center of a cupcake. Once it comes out clean they are done. Remove and set aside.

While cupcakes are baking, create the frosting by placing the cream, butter, brown sugar and cornstarch in a medium sized pot over medium high heat. Stir aggressively and often until bubbles begin to form. Continue to stir while bubbles begin to fill the entire pot. Add coconut and continue to stir. Once mixture has become caramel in color, stir and remove form heat. Frost cupcakes. If the frosting is not hugging the cupcake, place back onto the burner and heat slightly, stirring until desired consistency is reached. If choosing to use pecans, chop and slightly toast in a medium size skillet over low heat. Top each frosted cupcake with pecans if using and enjoy.