High Altitude German Chocolate Bourbon Cupcakes
Moist chocolate cupcakes, filled with coconut pecan caramel filling, and frosted with swirls of vanilla and chocolate buttercream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Whisk Attachment
Ingredients
Chocolate Cupcakes
- 2x recipe High Altitude Chocolate Cupcakes
Caramel Filling
- ¾ cup heavy whipping cream
- ¾ cup dark brown sugar
- 3 egg yolks
- 6 tbsp unsalted butter
- 1 ½ tsp vanilla extract
- 3 tbsp bourbon
- 1 cup pecans, roughly chopped
- 1 cup shredded or flaked coconut, either sweetened or natural/unsweetened
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Vanilla Buttercream
- 1 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- ½ tbsp meringue powder
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 1-2 tbsp milk, if needed for consistency
Chocolate Buttercream
- 1 cup unsalted butter, softened to room temperature
- 1 ⅓ cups powdered sugar
- ⅔ cup Dutch-processed, unsweetened cocoa powder
- ½ tbsp meringue powder
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 1-2 tbsp milk, if needed for consistency
Instructions
Cupcakes
- Cool completely before filling and frosting.
Filling
- In a saucepan, whisk together the cream, brown sugar and egg yolks until smooth. Cook over medium low heat, whisking constantly, until thick and bubbly, about 5 minutes.
- Remove from the heat and stir in the butter, vanilla, bourbon, pecans, coconut and salt. Cover and let cool at room temperature for several hours.
Vanilla Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and shortening together until smooth.
- With the mixer on low, add the powdered sugar and meringue powder until combined. Add the salt, vanilla and milk, and whip on medium high until light and fluffy, about 4-5 minutes.
Chocolate Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth.
- With the mixer on low, add the powdered sugar, cocoa powder and meringue powder until combined. Add the salt, vanilla and milk, and whip on medium high until light and fluffy, about 4-5 minutes.
Assembly
- To assemble, use a cupcake corer to remove the centers of each cupcake.
- Fit two piping bags with large star tips and fill with vanilla and chocolate buttercreams. Pipe a swirl of buttercream around the edge of the cupcakes.
- Spoon the caramel filling into the center.
- If you like, sprinkle the top of the cupcakes with toffee bits.
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