How to Make DIY Edible Glitter

How To Make DIY Edible Glitter? Before you cringe and comment about how glitter is the Herpes of the craft world – let me tell you, it makes for a beautiful sweet treat decoration if it is the right kind.

How to Make DIY Edible Glitter article cover image of different colors of glitter

There WAS a time when we would only consider using glitter in our art class or for some other decorative activities. The thought of eating it was absurd! However, these days, you can quickly attend a party and see glitter all over the cake and not be scared to eat it.

Making it yourself opens a whole new world as far as color options! It is also a lot less expensive than purchasing it at the store – you literally make it for a fraction of the cost.

How to Make DIY Edible Glitter

We understand it may have sounded strange to many, but countless people are locked away in their homes with COVID-19 quarantine limitations and working on many DIY projects.

Sewing, Crafting, Baking, Cake Decorating, Gardening, Knitting, Crocheting, and so much more! Their new interests include stuff like these. All the fun tips and tricks are simple hacks that people are dying to master with their “free” time”.

If you aren’t aware of the new food-safe versions of glitter you might be among the many people who get concerned when they see food and drinks laced with glitter. They cringe at every bite they see people eating.

So, we will tackle the question of “can indulging in glitter harm you or possibly kill you?” Interestingly, there are two major types of glitter – edible and non-toxic*.

Based on medical experts’ research and analysis, if you happen to consume a small portion of the non-toxic glitter, you don’t have to worry too much as it is not enough to kill you. Reassuring, right? Ha!

However, seeing it won’t kill you does not give you the license to recklessly eat it. Try switching over entirely to the edible form. For edible glitter to be considered fully edible needs to be made from ingredients that are considered food by the FDA.

Let’s tackle some commonly asked questions first:

How dangerous can glitter be?

Glitter is a fun part of arts and crafts and can also be used as part of your baking and pastries for those who are excited about everything shiny. Strangely enough, the largest danger comes if you are not careful enough to keep it away from your eyes.

If the sparkle of the lustrous element gets in your eyes, there could be profound implications for trouble. It could cause damages to the cornea as it triggers lots of irritation. Add in the fact that non-edible glitter is usually made of hardened materials such as plastic or aluminum and may come with sharp edges? It’s a recipe for disaster.

Well, edible glitter may not be as destructive but bear in mind that no one wants to mess around with their eyes.

How do you make sugar sparkle?

If you are like me, living in the world of rainbows, confetti, and glitter, then knowing there is now a way to make edible glitter will become your new love affair.

A great way to dress up your cupcakes and donuts, especially for the kids, this a great skill to have.

There is also the option of buying pre-made glitter in the bakery section of the local grocery store but making it is half of the fun!

Depending on what end result you are after – there are different methods used to make the glitter in color, sparkle distribution, and glitter size. To know what is best for the project at hand, you can easily experiment with different varieties and make notes of what you like best.

Three different ways to Make DIY Edible Glitter – or sugar sparkle, if you prefer that name.

It is SO easy to Make DIY Edible Glitter! Making sugar sparkle is quite simple as all you need are raw cane sugar, coloring, a baking tray, and your oven. First, add the sugar to a bowl and add a few drops of coloring to it (use the color you desire or a mix of colors if you wish), and mix thoroughly.

You can also use granulated sugar if you like, but you will end up with a smaller grain of glitter. Once the mixture is equally colored – meaning the sugar is covered in the dye then get a baking tray and spread the sugar evenly across it. Place it in the oven set at an average of 350 degrees Fahrenheit. The thinner you apply the sugar mixture, the quicker it will bake as it will dry out faster.

You really need to keep an eye on it – depending on which sugar you use, how thick it is spread on your pan, etc there are too many variables to give an exact time but 5 to 10 minutes tops. Be mindful that if you over bake, the sugar might melt and leave the texture being gummy.

Once the paste is completely dried, remove it from the oven. When the sugar paste is cooled, break or crush it with your hands and store it in a sealed container. It can last for up to six months, with only the glisten of the glitter losing its touch the longer you wait to use it.

OK – I just love his accent -ha! He uses plain sugar for a smaller glitter.

I know they found pasta, rice, and sugar in the Egyptian pyramids that you could still eat today. Sugar pretty much lasts forever and is a preservative, but you compromise that structure with this coloring process.

What is edible glitter made out of?

Edible glitter can be made from various items you already have in your kitchen and even some you probably never thought were possible! Ever heard of the idea of making your own food coloring from veggies and fruits?

Well, this is just one of the many options you can choose from. The most common food you can choose from to make your glitter include sugar, gelatin, cornstarch, maltodextrin, and acacia – more commonly called gum Arabic. The colorings are made from different food items, or you can choose the store-bought liquid versions.

This one is gelatin based and super simple. It dries over night so it is a bit of a time consuming way to Make DIY Edible Glitter.

Adding edible glitter to my drink

The question has been asked numerous times whether edible glitter can be added to drink or not, and we will solve the mystery for you today – yes, it can! Interestingly you can add glitter to your drink to give it a sparkly presentation.

Whether you are enjoying your favorite cocktails, wine, coffee, beer, teas, or even sparkling water, you can add the glitter dust to enhance the experience. The lighter the drink, the brighter the sparkle! You can either make your own glitter (above) or purchase the ready-made version from the store.

You can also purchase the edible rainbow dust online from retailers who make them as part of their job or just as a passion. Making your drink sparkle does not have to be a tumultuous task, as all you need is your favorite drink and the edible glitter you either made or bought.

Add the liquor or wine to your glass, then sprinkle in the glitter and stir until the sparkly look is as desired. A little goes a long way, which is good as it can run $7-10 for a fairly small container.

For best results, hold off on the glitter magic until right before use or serving. It will be more vibrant and shimmery. Many people prefer to add the edible shimmer dust to their drink over the the sugar-based glitter as they fear it will melt away once it comes in contact with the liquid.

This is just fun for the kids to try – the non-alcoholic version, of course. Her shirt cracks me up too!

Is edible shimmer dust the same as edible glitter?

You might be wondering what the difference between edible shimmer dust and edible glitter is – well, there’s not much difference. The dust is basically a “refined version” of the glitter or considered the sieved dust from the larger glitter.

When sugar is sieved, there tend to be some smaller particulars that drop out, and this could pass as the glitter dust. Also, that crystallized glitter paste (from the gelatin recipe) is broken into larger pieces and ground into a powder. The more you grind it, the finer it will become.

Let your world enjoy a little of the fun life has to offer.  Come over to the dark with me and pop this easy-to-make whimsical treat topping into your list of cupcake decorating magic!

*This doesn’t account for poorly labeled glitter from China or other similar countries. Not to pick on China, but they have a track record of making things very inexpensively and occasionally cutting corners on safety factors. Just think of the poisoned drywall, toothpaste, pet food, baby food, etc – the list goes one. Always consider the source!

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The Best Milk and Cookies Cupcakes Recipe

There is no greater pleasure for a child than to come home and get treated with milk and cookies! Just think back to your own childhood and think of the times you might have sat at your kitchen table, indulging in such a treat. These Milk and Cookies Cupcakes are a throwback to that fun childhood memory – the magic of milk and cookies!

The Best Milk and Cookies Cupcakes Recipe article cover image of a milk and cookies cupcake in a red cupcake liner

You can tell by that simple picture above, that my version has chocolate chip cupcakes, chocolate chip cookie dough frosting, vanilla frosting and then are topped with an actual cookie!

The Best Milk and Cookies Cupcakes Recipe

Now, have no fear on the chocolate chip cookie dough – it is a FROSTING version so it is raw egg free. I know people LOVE to eat raw cookie dough, I just can’t handle that concept. Just. Ugh. So we made a safe version that is still beyond yummy!

Why do cookies taste good with milk?

I found a good answer for this question on Quartz:

Chocolate chip cookies have a lot of fat in them. When they hit your tongue, the emulsifiers in milk “help to smooth out the chocolate as you’re eating it,” Hartings said. Though your tongue can pick up the full-bodied taste of the cookie eventually, the milk quickens this process, and makes sure your tongue receives an even cookie coating. Without it, the cookie may be a little more gritty.

So, there is actual science behind it. Who knew? That five-year-old me at the kitchen table didn’t care – as long as I had one of momma’s homemade cookies in front of me and an ice-cold glass of milk.

More science – behind the cupcakes

I get asked a ton of questions about WHY their cupcakes aren’t turning out correctly. They mound in the center, they sink like rocks, they brown too much, they are too dense, they are too flat, etc – the list goes on.

We have talked about room temperature ingredients being important, and the importance of not over-mixing the batter. This video has a few great tips too – and is certainly worth a watch:

Did you over mix? Were your ingredients not room temp? Let’s debug your possible problems with this video…

Doesn’t she seem like a fun character to hang around with? I would so love to sit and have a cup of coffee (probably tea in her case) with her and rip into one of her cupcakes!

Now, because we are going a little bit over the top with these cupcakes as we decorate them, we are going to start with a boxed cake mix and dress it up a bit to fit our theme of Milk and Cookies Cupcakes.

So, let’s start with the base of Vanilla Cupcakes:

You will need:

Cupcake Directions:

Preheat oven as per directions on the boxed cake mix. Put the liners in the muffing pan. Set the muffin pan aside. Follow the directions on the back of the box to make the cupcake batter, adding all the ingredients and mixing them as instructed. Gradually add in the mini chocolate chips. Stir well to distribute them evenly.

The Best Milk and Cookies Cupcakes Recipe cupcake batter in the muffin tin ready to bake

Fill the cupcake liners 2/3 full with your chocolate chip cupcake batter. Place in the muffin tins in the oven and bake as instructed on the box. Remove them and allow the cupcakes to cool completely before frosting.

Vanilla Frosting:

Frosting Ingredients:

  • 3 C unsalted sweet cream butter (soft)
  • 6 C powdered sugar
  • 5-7 TBSP heavy whipping cream
  • 2 tsp vanilla extract

Frosting Directions :

Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla. Mix on medium speed until combined and smooth.

Stick you piping bag inside a tumbler and fold the edges over the top. Use a spatula to fill that piping bag with your frosting. This makes it easy to pipe frosting onto the top of the cooled cupcakes. After cupcakes are frosted set them aside.

The Best Milk and Cookies Cupcakes Recipe vanilla frosted cupcakes

Chocolate Chip Cookie Dough Frosting

Cookie Dough Frosting Ingredients:

  • 12 TBSP unsalted sweet cream butter (softened)
  • 2 C powdered sugar
  • 1/2 C brown sugar (packed)
  • 1/2 C flour
  • salt (pinch)
  • 3 TBSP whole milk
  • 1 tsp vanilla
  • 1 C mini chocolate chips

Cookie Dough Frosting Directions:

Whip together the butter, powdered sugar, brown sugar, flour, salt, milk, and vanilla extract.  Continue to mix until the mixture is very light and fluffy. (About 2-3 minutes) Stir in the chocolate chips. Mix well so they are evenly distributed through the chocolate chip frosting.

With the medium ice cream scoop measure out a ball of cookie dough frosting. 
Position each ball of frosting on the vanilla frosted cupcake
Garnish with a chocolate chip cookie inserted in the center of the cookie dough frosting.

The Best Milk and Cookies Cupcakes Recipe ready to eat

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7 Ways to Dress Up Box Mix Cupcakes – Shhh! They’ll Never Know!

Ways to Dress Up Box Mix Cupcakes? Who doesn’t love a good cupcake, and yes, both kids and those who celebrate their inner child loves these delicious treats! We are going to chat today about how to dress up that box of Betty Crocker so your friends and family never now you didn’t whip up your tasty treats from scratch!

7 Ways to Dress Up Box Mix Cupcakes article cover image in hot pink

Boxed mixes have come a long way – and when on sale every 6 – 8 weeks at your local grocery store for about a buck? You really can’t go wrong. The end results are usually a very passable cake or cupcake, but they are still a little “off”from homemade.

Have you ever thought about the idea of what you might add to dress up these cupcakes to taste the way you desire? To have that added layer of flavor,or even be so moist that you think your tongue has gone to heaven?

If you find yourself pinched for time, needing to lean on that boxed mix, have no fear. We have you covered so your friends won’t find out the truth. Although, if they look a gift cupcake in the mouth, I think you need new friends…

7 Ways to Dress Up Box Mix Cupcakes

That all being aid, we have the perfect solution to helping you transform these box mix cakes into something you seem to have made from scratch…and no…we won’t tell anybody if you don’t!

Better Taste and Quality!

A lot of you may ask the question, ‘why would anyone want to dress up box mix cupcakes?’ but the answer is simple…it will create some outstanding results from that quick shortcut. The first major answer is that…it will taste much better! It will certainly give the mini cakes a boost!

How to Boost Your Box Mix Cupcakes

The average box mix cakes make delicious desserts, being used as a cheat not only for entire cakes or cupcakes, but I have seen them used for everything from cookies to pancakes! As I said, it isn’t the worst thing to use as a base for your treat – but to make the cakes as deliciously “home-made” as possible, you can try the following options…

Add More Eggs

You can easily give the cupcakes a little more moist by adding an extra two egg yolks in addition to the required amount of eggs for the recipe. You can save the egg whites to make your favorite meringues of breakfast the next day with an egg white omelette.

If you wish to have a lighter cupcake with more “fluff,” it is best then to use the egg whites and, on the flip side, save the yolks for your crème brûlée.

One thing to consider: whenever you remove the yolks from the eggs, it reduces the amounts of fat in the cupcake, so it may be great to add a teaspoon of melted butter for each yolk that you remove.  

I said BUTTER – not margarine. Seriously, you are making baked goods here – don’t skimp on something that basic. As for salted or unsalted butter? I leave that up to you. We do salted, but many swear by unsalted.

7 Ways to Dress Up Box Mix Cupcakes in blue

Use Less Water

Water generally has no flavor and it is funny that it is a staple ingredient to add to any boxed cake mix! If you add it to your cupcakes, don’t expect the taste to lift in any way, it won’t.

Instead, opt for another liquid with more “spunk” like milk, perhaps, or any other dairy product you like – almond milk fits in nicely! The milk will provide more fat for your cupcakes and, in the end, will bring more life and flavor along with some level of density to the overall finished results.

You can also use buttermilk, which will not only give it more flavor, but also give it more stability and sturdiness. Buttermilk is thick, so you can easily add a few more teaspoons than the recipe requires of the water.

There is also the option to add a superb twist to your cupcakes and leave your guests tasting something they have never imagined! Think carbonated beverages! Sodas, beer, even champagne are great alternatives for water.

Even orange juice, which would do well with your lemon-flavored cakes is a great option. The tip of the iceberg goes to adding a a hearty stout to your chocolate cake mix…try it, and you will have an instant new favorite cupcake!

Boost The Chocolate

When mixing your chocolate cake mix, instead of using tap water, use a little hot or warm water. This will enable the cocoa to get an extra boost and give it a more “blooming” texture.

Have you seen how coffee beans burst with flavor when mixed with hot water? Seriously that coffee bean soup is a morning staple at my house! It’s all about the same results with the chocolate.

By the way…why not just use some brewed coffee to mix your chocolate cake? These two ingredients, when combined, create a burst of glorious flavor!

Sprinkle It

There is no rule in the books that says you cannot add a touch of glimmer to your cupcakes to make them stand out from the ordinary results the box mix provides.

You can easily add some sprinkles to your mini cakes – either the ones you buy at the store or the edible glitter you made yourself. It will definitely excite those who enjoy them, and you can play around with the decorations to create something unique and tantalizing.

If you add about a cup of the sprinkles to your cupcake batter – you ave created “funfetti” cupcakes – that are a surprise to first bite into and register the bursts of color.

Pump The Flavor

The flavor of your cupcakes tell the whole story, and you sure don’t want yours to be a boring one. Every box mix comes with the required teaspoons of spices and flavorings that they already added to the mixture, but if you want to get more from your results, adding some extra certainly won’t hurt.

For your fruit-themed mix cake, for example, you can add some extra almonds and even a little rum to bring out more taste. Just think of that peach cake mix with rum – it would be like biting into a peach daiquiri!

For your lemon cake, add an extra teaspoon of lemon zest or juice along with a small tip of your favorite booze…you won’t regret it!

You can also reach in your cupboard for a few extra items you could add, like your nuts, dried fruits, and even chocolate chips.

Add Some Pudding

There are so many ways to boost your box cake mix, and one such includes adding pudding to the mixture. The pudding helps to give it a firm structure, and in addition to adding lots of moisture to your cake, it gives it a fluffy finish that you will love.

Instant Pudding has been around for 70 years! Check out this vintage ad

I am talking pudding MIX here – not ready to eat pudding. You add the dry powder of a 3 ounce (small) box to the cake mix powder, whisk them together quick, and then add your wet ingredients.

Think of the flavor combinations that are possible! Jell-O alone makes all of these different flavors:

  • Banana Cream
  • Boston Cream Pie
  • Butterscotch
  • Candy Cane
  • Caramel
  • Cheesecake
  • Chocolate
  • Chocolate Fudge
  • Classic Turtle
  • Coconut Cream
  • Creme Brulee
  • Dark Chocolate
  • Devil’s Food
  • Double Chocolate
  • Dulce de Leche
  • Flan
  • French Vanilla
  • Gingerbread
  • Lemon
  • Orange Ice Cream
  • Oreo Cookies ‘n Cream
  • Pistachio
  • Pumpkin Spice
  • S’more Pudding
  • Strawberry Cheesecake
  • Strawberry Creme
  • Tapioca
  • Vanilla
  • White Chocolate

That is 29 different flavors – to boost one cake mix!

Chocolate would be great with Candy Cane, Caramel, Oreo, or Turtle! How about Orange Ice Cream with a box of Spice Cake mix? Are you drooling yet?

How do you dress up a box cake mix?

I know I just gave you a bunch of fun and fancy ways to do it – but you can really keep it simple. Generally, there are four significant steps to creating the perfect cake mix. The next time you head to the kitchen to bake, try these simple tips for the best results…

Milk Instead of Water – We already covered this as well as other options.

Melted Butter Instead of Oil – There is something special about melted butter (not margarine) that does more than the oil will ever do. It somehow gives the mixture a little more fluff and has the right flavor to carry off your mix.

2 Extra Egg Yolks – Repeating myself here…

Coffee with Chocolate – Coffee always does the trick, and when mixed with chocolate, you are sure to get a heavenly taste like no other. Don’t worry, they won’t find your recipe in the store and nobody said you add to share your secret.  

What can I add to make cupcakes moist?

We can attest that we have had some really dry cupcakes that leave us craving for juice or water to get it past our throats. Well, you won’t have to fall into that batch as we have the perfect remedy to make your cupcakes moist and taste better than ever. Of course, you will use the same recipe outlined on the box but

Add a Dollop of Mayo

Nobody won’t know what you did, and it will do more than add moisture to your cupcakes. It will bring a nutritious flavor and also give that “spongy” feeling you desire.

Don’t Over Mix

Over-mixing the batter will get it too thin, and when baked, it will tend to become dry as most of the liquid texture would be gone. Bonus: the gluten in the flour will lead to a more chewy texture. You certainly don’t want your cakes this way.

Don’t Over Bake

Leaving your cake mix in the oven for too long will only leave to dry out and become too crusty. Well, a little crust on the edges is not such a bad idea, but too much will cause the cupcakes to become like a loaf of French bread: a harder shell on the outside and the softness all in the inside. That lack of balance is frustrating.

OK. I lied, I gave you a lot more than 7 ways to dress up your box mix cupcakes. Hopefully you now have at least a few ideas to try the next time you see yourself staring at that box in the grocery store.

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Amazing German Chocolate Cupcakes Are a Must-Try

We can’t talk about German Chocolate Cupcakes without first talking about German chocolate! Why do they call it German chocolate? Contrary to popular belief, it isn’t because the chocolate was made in Germany. Even if I had some of the best chocolate ever when Miss Sarah and I were touring that country, it isn’t the birthplace of this treat.

How to make German Chocolate Cupcakes article cover image

We found the answer with an article from NPR:

The name comes from Sam German — who was either an American or an Englishman, depending on what you read. In 1852, he invented a style of sweet baking chocolate for the Baker’s chocolate company. The company named it after him, but “German’s Chocolate” didn’t become well-known until 1957.

Eventually the language changed and the man became a country – who knew?

Where was German chocolate invented?

Right here in the good ol’ USA. Sam German was an English-American employee of the Baker’s Chocolate company and his gem added a little more sugar than the traditional semi-sweet fare that was normally made there.

As for the German chocolate cake recipe, that came about 100 years later from a Texan housewife: Mrs. George Clay. She sent the recipe in to her local paper and when General Foods found out (they owned Baker’s Chocolate), they spread that recipe everywhere to help sell their product.

Mrs Clay created the “Green bean casserole” of chocolate cakes as everyone knows what it is – that sweet chocolatey goodness topped with a creamy coconut-pecan frosting.

What is the difference between chocolate and German chocolate?

German sweet chocolate is dark baker’s chocolate with sugar added. Basically, the difference between chocolate and German chocolate cake is the fact that chocolate cake uses cocoa powder while the German version uses melted chocolate.

Baker’s brand sweet chocolate baking bars are a little harder to come by these days – they ARE around you just have to hunt for them. Many people choose to use semi-sweet chocolate in its place now – but the Baker’s bars are worth the search if you ask me. I can tell the difference in the finished product.

What can I substitute for German chocolate?

As I mentioned, Baker’s chocolate may be a challenge to locate. Semi-sweet chocolate chips may be melted down to whip up the recipe if you are in a pinch.

German chocolate cupcakes from box

Yes, this is do-able.

How do you make German chocolate frosting from scratch?

Yes, it is possible. Honestly, the stuff in the can is on sale for $1.50 or less all the time and it is hard to make it from scratch for even twice that price. The effort IS worth the taste, but you will find yourself spending a lot more than two bucks.

Here is a great video on how to make it from scratch, should you feel so inclined:

Watch how to make a pecan and coconut frosting for German chocolate cake. Make the frosting on the stove top and then add to the cake or cupcakes while it’s still warm.

Does German chocolate frosting need to be refrigerated?

If you are buying it – then no. You can keep it shelf-stable for up to a year (per it’s expiration date stamped on the container) if you do not open the tamper seal.

If you are making it from scratch, you want to add it to your cake or cupcakes when it is still warm. That makes refrigeration not even an option, although if you chill it, it will be thicker. Some people pop their freshly frosted treats into the fridge for 20-30 minutes to help that frosting set up a bit.

Remember, baked goods do better at room temperature, don’t leave that German chocolate goodness in there!

Now, let’s get to those Amazing German Chocolate Cupcakes!

My one big tip here – is to have as many of the ingredients at room temperature as you can, from the butter to the water. You won’t be wasting the early part of your oven time bringing those items up to the same temperature as the rest of the ingredients and you will have a better finished product.

These babies are kind of over the top. They are German’s chocolate base cupcakes, with the traditional coconut pecan frosting, drizzled with chocolate ganache, and topped with chocolate frosting that graces a few chopped pecans.

It is SO worth the putzyness – trust me.

For the German Chocolate Cupcake Base You will need:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 2 ounces Baker’s German’s chocolate
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream
  • 1/2 cup water

Instructions:

Preheat oven to 350.

Sift together flour, salt, baking soda, and cocoa powder into a medium-sized bowl.

In another medium-sized mixing bowl, mix butter and sugar until fully combined. The end result should look like wet sand.

Melt the chocolate in the microwave or in a double boiler. Keep in mind that in the microwave, it doesn’t melt into a “pool” but gets shiny. You need to try to “mush” it to see if it has melted every 30 seconds or so as it can burn quickly.

Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. Mix in eggs and egg yolks one at a time.

Add in oil, vanilla, and sour cream until just combined. Then gradually add dry ingredients to wet ingredients. Lastly, add the water.

Fill cupcake liners 2/3 full and put in the oven. Bake for 18-22 minutes.

Immediately remove cupcakes from the cupcake tin and place them on a cooling rack or on the counter to cool to room temperature.

**I KNOW I talked about German Chocolate Cake being frosted while still warm, but we are making German Chocolate Cupcakes with layers of frosting and goodness added to them. It is easier with all items being cooler.

Coconut Pecan Topping

  • 1/2 cup evaporated milk 
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup unsalted sweet cream butter
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • cup3/4 C pecan chips
  • small ice cream scooper

For the Coconut Pecan Topping:

Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar, and butter over medium heat. Make sure to stir constantly until thickened. Should take about 15 minutes.

Remove from heat and strain using a mesh strainer. Stir in the vanilla, shredded coconut and pecan chips. Allow the mixture to cool completely

Chocolate Frosting

  • 1/2 cup unsalted sweet cream butter, softened
  • 1 1/2 cup powdered sugar 
  • 1/4 cup cocoa powder
  • 3 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract 
  • 1 disposable piping bag fitted with a star tip

For the Chocolate frosting

Using a standing mixer, beat all ingredients together until combined, smooth and fluffy, but holds its shape. Scoop into the piping bag and set aside.

Chocolate Ganache

  • ½ cup chocolate chips 
  • ¼ cup heavy whipping cream 
  • 1 disposable piping bag

For the Chocolate Ganache 

Using a microwave safe bowl, combine the chocolate chips and heavy whipping cream. Heat in the microwave for 1 minute and mix until smooth. Scoop into the disposable piping bag and cut the tip off, setting it aside.

Building the German Chocolate Cupcakes

Scoop a small amount of the coconut pecan topping onto the cupcake and spread into a thick flat disk.

Building the German Chocolate Cupcakes adding the coconut pecan frosting to them

Drizzle the chocolate ganache over the pecan coconut topping. 

Building the German Chocolate Cupcakes drizzling them with chocolate ganache

Pipe a dollop of the chocolate frosting in the center.

Sprinkle some chopped pecans on top.

German chocolate filled cupcakes?

It can be a little challenging to just pipe that coconut pecan frosting inside a cupcake. You really need to remove a “core” from the top, add some frosting, and then replace the top. It might not be pretty, but it is a tasty surprise as all filled cupcakes are.

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