German Chocolate Cake Filling (for Crystal's Best Chocolate Cupcakes Ever)

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I'm a German Chocolate cake freak. So is my father-in-law. So are several friends of mine. Use this yummy filling to transform Crystal's Best Chocolate Cupcakes Ever into mini-German Chocolate cakes. Top with chocolate buttercream frosting. Enjoy!

Preparation time: 20 minutes
Cooking time:

Difficulty: Medium - some experience needed
Serves: 24 cupcakes


3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla (Mexican vanilla adds the best flavor)
3 egg yolks, slightly beaten
1 1/3 cups Baker's Angel Flake coconut
1 cup chopped pecans


In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.

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