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coconut pecan frosting for cupcakes

German Chocolate Cupcakes Frosting

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 45 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American

Equipment

  • 1 Medium saucepan
  • 1 medium heatproof mixing bowl
  • 1 Whisk
  • 1 Heatproof spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Small bowl
  • 1 Cooling rack

Ingredients
  

  • 3 large egg yolks
  • 240 milliliter evaporated milk
  • 200 gram granulated sugar
  • 115 gram unsalted butter cut into cubes
  • 1 teaspoon vanilla extract
  • 150 gram sweetened shredded coconut
  • 120 gram chopped pecans toasted
  • 0.25 teaspoon fine sea salt

Instructions
 

  • In a medium saucepan off the heat, whisk together the egg yolks, evaporated milk, and granulated sugar until completely smooth.
  • Add the cubed unsalted butter to the pan.
  • Place the saucepan over medium heat and cook, whisking constantly, until the butter melts and the mixture begins to steam.
  • Continue cooking, stirring frequently with a spatula, until the mixture thickens enough to coat the back of a spoon and small bubbles appear around the edges, 10 to 12 minutes.
  • Remove the saucepan from the heat and immediately stir in the vanilla extract and fine sea salt.
  • Add the shredded coconut and toasted chopped pecans to the hot mixture and stir until evenly combined.
  • Transfer the frosting to a heatproof mixing bowl and spread it out slightly to help it cool.
  • Let the frosting cool at room temperature for 30 to 45 minutes, stirring once or twice, until thick, spreadable, and no longer warm to the touch.
  • Once cooled, spoon or spread the frosting generously over the tops of 12 cooled chocolate cupcakes.
  • If the frosting seems too soft, refrigerate it for 10 to 15 minutes, then stir before using.

Notes

For best flavor, toast the pecans in a 175°C (350°F) oven for 6 to 8 minutes and cool them before adding, as this deepens the nutty taste and keeps them crunchy in the frosting. Stir constantly while cooking the custard base to prevent scrambling the egg yolks, and keep the heat at medium—not high—so it thickens gradually without curdling. The frosting thickens significantly as it cools, so avoid overcooking it on the stove; stop when it just coats the back of a spoon. If it becomes too thick after cooling, loosen it with a tablespoon of evaporated milk, and always frost completely cooled cupcakes so the topping stays in place and doesn’t melt.
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