German Chocolate Cookie Cups

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 2 Egg yolks, large

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1 Chocolate ganache
  • 1/2 cup Cocoa powder
  • 2 tsp Cornstarch
  • 1 cup Granulated sugar
  • 3/4 tsp Kosher salt
  • 3 tsp Vanilla

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked
  • 1 cup Pecans

• Dairy

  • 1 1/4 cup Butter, unsalted

Found on thecrumbycupcake.com

Description

Ingredients

• ¾ cup unsalted butter, room temperature
• ¼ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 teaspoon cornstarch
• 1 cup evaporated milk
• ¾ cup granulated sugar
• 2 large egg yolks
• ½ cup unsalted butter
• ¼ teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1 cup sweetened flaked coconut
• 1 cup pecans, chopped
• Chocolate ganache, for drizzling (optional)

Directions

• Preheat oven to 350 degrees. Spray cupcake pan(s) with non-stick cooking spray. Set aside.
• In a stand mixer or with a hand mixer, cream butter and sugars together until pale and fluffy, 3-4 minutes. Add the egg and vanilla, beating until well combined.
• Add the dry ingredients to the wet ingredients and beat until combined and smooth. Dough will be thick. Refrigerate for 15 minutes.
• Roll 2 tablespoons of dough into a ball, then press dough in bottoms of prepared cupcake cups, spreading about ⅓-1/2 way up the sides of each and forming a cup shape.
• Bake for 10-12 minutes. Remove from oven and allow to cool for 5 minutes, then remove to cooling rack. Use the underside of a measuring tablespoon to press the center down if they dont fall enough.
• While cookies cool, make the German chocolate filling. Combine milk, sugar, egg yolks, butter, and salt in a large saucepan set over medium heat. Whisk constantly, allowing butter to melt and ingredients to come to a boil. Cook mixture for 8-10 minutes until thickened, continuing to whisk to avoid scorching and scrambling.
• Remove mixture from heat and stir in vanilla, coconut, and pecans. Allow to cool.
• Spoon German chocolate filling into a piping bag. Cut a large hole to allow the chopped nuts to escape, and pipe the filling into the cookie cups. Drizzle with chocolate ganache (or 4 Tablespoons melted chocolate.)
• Refrigerate leftovers as necessary. Enjoy!