German Chocolate Cupcake

Ingredients:

Cupcake

• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 165 g of butter at room temperature
• 2 very large eggs at room temperature
• 1 cup of sour milk at room temperature (shake first)
• 1/2 cup sour cream at room temperature
• 2 tbsp. freshly brewed coffee
• 1 and 3/4 cups premium flour
• 1 cup cocoa powder
• 1.5 tsp of baking soda

Coconut cream

• 2 tsp vanilla extract
• 165 g butter
• 340 gr. concentrated milk
• 1 and 1/4 cups brown sugar
• 4 yolks of very large eggs
• 1/2 tsp salt
• 1 cup chopped pecans
• 2 cups sweet coconut flakes
• 1 cup blanched toasted almond flakes

Preparation:

1. Preheat oven to 170°C. Line 15 cupcakes with paper cupcake liners.
2. In the bowl of a hand mixer, using the whisk attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to medium, add the eggs one at a time, then add the vanilla extract and mix well.
3. In a separate bowl, whisk together the sour milk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt.
   
   Reduce mixer speed to low and add the sour cream mixture and dry ingredients, 1/3 at a time, starting with the sour cream mixture and finishing with the flour mixture. Do not overmix! Make sure the batter is well combined by testing it with a rubber spatula; it should thickly coat the spatula. Spoon the batter into paper cups using an ice cream scoop.
4. Bake on the middle rack of the oven for 20-25 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, remove from the pan, and let cool completely before frosting.
   
   Recipe coconut cupcakes.
   
   Coconut creamMelt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a gentle simmer over medium heat. Cook, stirring constantly with a wooden spoon, for about 15 minutes. If the mixture is a little lumpy, whisk vigorously with a whisk. Turn off the heat and stir in the vanilla extract, coconut flakes, almonds, pecans, and salt. Let cool for an hour. Frost the cupcakes with the frosting using a knife or a small offset spatula.