Every year for my mother-in-law’s birthday I make a different version of German chocolate cupcakes for her. (It’s her fave.) Last year we were all pretty happy with the inside-out cupcakes but this year I wanted to give the woman what she wants. Light, fluffy German chocolate cake with a traditional, artery-clogging combo of evaporated milk, egg yolks, butter and pecans on top. Jo does so much for us, she deserves a lot more than cupcakes on her birthday, but sadly, cupcakes are kind of the only thing I’m particularly good at. Unless she wants me to do an unflattering impression of her. Mocking people is my second best skill for sure.

Jo fact: Jo loves coffee.

If it were up to her, coffee would come out of the faucet. You could just wash your dishes and your hair and whatever else in coffee in Jo Land. So when the recipe on the Baker’s chocolate box (which is what this one is based on, because we wanted to keep it old school) suggested a cup of hot water (I halved this recipe to make a dozen cupcakes) I thought- what about a cup of hot coffee? And being that Tony and I don’t have a coffee maker, only an espresso maker, this recipe actually ended up with 2 shots of espresso and a little hot water in it.

And now, without further ado, German chocolate cupcakes, old school, with an espresso.

For the cupcakes:

• 2 oz semi-sweet chocolate, chopped
• 1 cup + 2 tablespoons cake flour
• 1/4 cup + 2 tablespoons unsweetened cocoa
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup hot coffee or boiling water
• 1/2 cup buttermilk
• 1/2 cup + 2 tablespoons unsalted butter, room temperature
• 1 cup + 2 tablespoons granulated white sugar
• 2 large eggs
• 3/4 teaspoon pure vanilla extract

For the frosting:

• 1/2 cup + 2 tablespoons pecans
• 1/2 cup granulated white sugar
• 1/2 cup evaporated milk
• 1 large egg yolk, lightly beaten
• 1/4 cup unsalted butter, cut into pieces
• Pinch salt
• 3/4 cup sweetened flaked coconut
• 1/4 teaspoon pure vanilla extract

Then you:

Preheat your oven to 350 degrees and line a cupcake pan with paper liners.

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a small bowl, combine the coffee and buttermilk.

In the bowl of your electric mixer, or with a hand mixer, cream the butter. Add the sugar and continue beating until the mixture is fluffy (3-5 minutes). Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat to combine.

Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fold in the melted chocolate.

Fill the cups 2/3 full, bake 18-24 minutes or until tops of cupcakes spring back when lightly touched. Cool in pan on wire rack 10 minutes, then remove from pan and cool completely.

For the frosting:

Keep your oven at 350 degrees. Place the pecans on a baking sheet and bake for about 5-8 minutes or until lightly browned and fragrant. Remove from oven, let cool, and then coarsely chop.

In a medium saucepan, combine the sugar, milk, egg yolk, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable.

Don’t forget to email me your ideas for my 2nd annual Mother’s Day Gift Guide!