German Chocolate Cupcakes

There’s something truly magical about German Chocolate Cupcakes. Just imagine a cozy afternoon spent in the kitchen, the sweet scent of chocolate wafting through the air. These delightful cupcakes remind me of family gatherings, where dessert was always the highlight. I remember the first time I made them; the excitement of mixing rich chocolate with creamy frosting and the anticipation of that first bite. Each cupcake is a little piece of heaven, filled with a luscious coconut pecan filling that melts in your mouth. Whether it’s a birthday celebration or a quiet evening treat, these cupcakes are bound to bring joy and smiles to anyone lucky enough to take a bite. Let’s dive into this delicious adventure and bring the joy of baking to life!

Ingredient List for German Chocolate Cupcakes

The ingredients for German Chocolate Cupcakes are truly the stars of the show. Each component plays a vital role in creating the rich, decadent flavors we all love. The combination of chocolate, coconut, and nuts brings a comforting warmth, reminiscent of cherished family recipes.

• 1 stick unsalted butter – Adds richness and moisture to the cupcakes.
• 8 tablespoons semi-sweet baking chocolate – Provides the deep chocolate flavor.
• 2 large eggs – Binds the ingredients together and adds structure.
• 3/4 cup granulated sugar – Sweetens the batter perfectly.
• 1 teaspoon vanilla bean paste – Enhances overall flavor with its aromatic profile.
• 1/2 cup sour cream – Contributes to the cupcakes’ tender crumb.
• 3/4 cup unsweetened cocoa powder – Deepens the chocolate flavor.
• 3/4 cup all-purpose flour – The base of the cupcake structure.
• 1/2 teaspoon baking soda – Helps the cupcakes rise.
• 1 teaspoon baking powder – Provides leavening for fluffy cupcakes.
• 1/4 teaspoon salt – Balances sweetness and enhances flavor.
• 1 cup evaporated milk – Creates a creamy filling.
• 4 large egg yolks – Adds richness to the filling.
• 1 cup light brown sugar – Adds moisture and a caramel flavor.
• 1 stick unsalted butter, diced into pieces – Essential for the filling’s creaminess.
• 1 teaspoon vanilla extract – Adds depth to the frosting.
• 2 cups sweetened shredded coconut flakes – Gives the filling its signature texture.
• 1½ cups pecans, chopped – Adds a delightful crunch.
• 12 oz semi-sweet chocolate, chopped – For the ganache topping.
• 3 sticks unsalted butter, room temperature – For creamy frosting.
• 8 oz cream cheese, room temperature – Adds richness to the frosting.
• 2 cups confectioners’ sugar – Sweetens the frosting.
• 1/2 cup unsweetened cocoa powder, sifted – Deepens the chocolate flavor in the frosting.
• 1 teaspoon vanilla bean paste or vanilla extract – For the frosting’s flavor.
• 1/2 cup heavy whipping cream – Essential for the ganache.
• 4 ounces semi-sweet chocolate, chopped – For drizzling atop the cupcakes.
• 2 tablespoons unsweetened shredded coconut – For garnish.

This selection of ingredients creates a decadent treat that’s sure to satisfy any sweet tooth. The blend of flavors and textures is what makes these cupcakes a crowd favorite.

The Method for German Chocolate Cupcakes

Making German Chocolate Cupcakes is a fun and rewarding experience. With each step, the aroma of chocolate fills your kitchen, making it hard to wait for that first bite. Follow along as we create these scrumptious cupcakes!

1. Preheat your oven to 350°F and position the rack in the middle. Line a muffin pan with cupcake liners to make for easy removal after baking.
2. In a microwave-safe bowl, combine 1 stick of unsalted butter and 8 tablespoons of semi-sweet baking chocolate. Melt them together in 30-second increments, stirring after each interval until smooth. Let it cool to room temperature.
3. In a separate bowl, sift together 3/4 cup of unsweetened cocoa powder, 3/4 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set this dry mixture aside.
4. In a stand mixer fitted with the whisk attachment, combine 2 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla bean paste, and 1/2 cup sour cream. Whisk on medium speed until the mixture is smooth and creamy, about 1 minute.
5. Once your melted chocolate and butter mixture has cooled, add it to the egg mixture and whisk until fully incorporated, about 30 seconds.
6. With the mixer on low speed, gradually add the dry flour mixture to the wet batter, about 1/4 cup at a time. Mix until just combined to avoid over-mixing, which could make the cupcakes dense.
7. The batter should appear thick and shiny. If needed, use a spatula to ensure everything is well mixed.
8. Carefully fill each cupcake liner about two-thirds full with the batter, which allows room for the cupcakes to rise without overflowing.
9. Bake the cupcakes in your preheated oven for 15 to 18 minutes. Check for doneness at the 15-minute mark; they should spring back when gently pressed in the center.
10. While the cupcakes bake, prepare the filling. In a saucepan, combine 1 cup evaporated milk, 4 large egg yolks, 1 cup light brown sugar, and 1 stick unsalted butter. Cook over medium heat, stirring continuously until the mixture thickens and comes to a light boil, about 10 to 15 minutes.
11. Remove the filling from heat and strain it into a bowl using a fine-mesh strainer. Stir in 1 teaspoon vanilla extract, 2 cups sweetened shredded coconut flakes, and 1½ cups chopped pecans. Let it cool to room temperature.
12. Once the cupcakes are baked and cooled to room temperature, use a sharp knife to cut a small cone from the center of each cupcake and remove the tip. Fill each cupcake center with the coconut-pecan filling.
13. To make the frosting, melt 12 oz semi-sweet chocolate in a microwave-safe bowl, then set aside to cool slightly. In a stand mixer, cream together 3 sticks unsalted butter and 8 oz cream cheese until fluffy and pale yellow.
14. Add the melted chocolate to the butter mixture and beat until combined. Gradually add 2 cups confectioners’ sugar and 1/2 cup unsweetened cocoa powder, mixing on low until incorporated, then beat on high for 1 to 2 minutes until fluffy. Adjust the consistency with whole milk as needed.
15. Frost each filled cupcake as desired, creating a beautiful dome of frosting on top.
16. Refrigerate the frosted cupcakes for 30 to 40 minutes before adding the chocolate ganache. To prepare the ganache, heat 1/2 cup heavy whipping cream in the microwave until hot, then pour it over 4 oz chopped semi-sweet chocolate in a bowl. Let it sit for 2 minutes and stir until smooth.
17. Allow the ganache to cool to room temperature before drizzling it over the frosted cupcakes. Garnish with 2 tablespoons of unsweetened shredded coconut flakes, and your German Chocolate Cupcakes are ready to serve!

Enjoy every decadent bite of these dreamy cupcakes!

Customization Ideas

One of the best parts about baking is the ability to customize recipes. Here are some ideas to make German Chocolate Cupcakes your own!

• Experiment with flavors: Add a splash of almond extract or a hint of espresso powder to enhance the chocolate flavor.
• Go nut-free: If you or your guests have nut allergies, simply omit the pecans and add extra coconut or a different type of filling.
• Frosting variations: Try adding a layer of chocolate ganache on top of the frosting for an even richer treat!
• Make mini versions: Use a mini muffin pan to create bite-sized versions of these cupcakes for parties or gatherings.
• Decorate creatively: Use colorful sprinkles or edible glitter on top of the frosting for a festive touch.

Serving Ideas for German Chocolate Cupcakes

When it comes to serving German Chocolate Cupcakes, the options are plentiful. Here are some ideas to enhance your presentation and enjoyment:

• Pair with coffee: These cupcakes go beautifully with a cup of hot coffee or espresso, enhancing the chocolate flavor.
• Ideal for celebrations: Serve them at birthdays, holidays, or any festive occasion to add sweetness to the celebration!
• Plate creatively: Arrange the cupcakes on a decorative platter and garnish with fresh fruit or mint leaves for a pop of color.
• Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. They’re best enjoyed fresh, but will keep well in the fridge.
• Make it a dessert bar: Set up a dessert bar with these cupcakes alongside different toppings like whipped cream, fresh berries, or caramel sauce for an interactive treat!

FAQ

Conclusion

In conclusion, German Chocolate Cupcakes are a delightful treat that combines rich chocolate flavor with a sweet coconut pecan filling. They’re perfect for any celebration or simply as a special dessert. I encourage you to try making these cupcakes; they’ll surely bring joy to your table and smiles to your family and friends. Happy baking!

German Chocolate Cupcakes

The ultimate treat for chocolate lovers! These German Chocolate Cupcakes feature a rich chocolate base filled with a decadent coconut pecan mixture and topped with a creamy frosting. They're perfect for any celebration or a simple weeknight indulgence. Make them tonight for a sweet escape!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 20 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 stick Unsalted butter
• 8 tablespoons Semi-sweet baking chocolate
• 2 large Eggs room temperature
• 3/4 cup Granulated sugar
• 1 teaspoon Vanilla bean paste or use pure vanilla extract
• 1/2 cup Sour cream room temperature
• 3/4 cup Unsweetened cocoa powder
• 3/4 cup All-purpose flour
• 1/2 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 cup Evaporated milk
• 4 large Egg yolks
• 1 cup Light brown sugar
• 1 stick Unsalted butter diced into pieces
• 1 teaspoon Vanilla extract
• 2 cups Sweetened shredded coconut flakes
• 1½ cups Pecans chopped
• 12 oz Semi-sweet chocolate chopped
• 3 sticks Unsalted butter room temperature
• 8 oz Cream cheese room temperature
• 2 cups Confectioners' sugar
• 1/2 cup Unsweetened cocoa powder sifted
• 1 teaspoon Vanilla bean paste or vanilla extract
• 1/2 cup Heavy whipping cream
• 4 oz Semi-sweet chocolate chopped
• 2 tablespoons Unsweetened shredded coconut

Equipment

• Large Pot
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350°F and position the rack in the middle. Line a muffin pan with cupcake liners to make for easy removal after baking.
2. In a microwave-safe bowl, combine 1 stick of unsalted butter and 8 tablespoons of semi-sweet baking chocolate. Melt them together in 30-second increments, stirring after each interval until smooth. Let it cool to room temperature.
3. In a separate bowl, sift together 3/4 cup of unsweetened cocoa powder, 3/4 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set this dry mixture aside.
4. In a stand mixer fitted with the whisk attachment, combine 2 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla bean paste, and 1/2 cup sour cream. Whisk on medium speed until the mixture is smooth and creamy, about 1 minute.
5. Once your melted chocolate and butter mixture has cooled, add it to the egg mixture and whisk until fully incorporated, about 30 seconds.
6. With the mixer on low speed, gradually add the dry flour mixture to the wet batter, about 1/4 cup at a time. Mix until just combined to avoid over-mixing, which could make the cupcakes dense.
7. The batter should appear thick and shiny. If needed, use a spatula to ensure everything is well mixed.
8. Carefully fill each cupcake liner about two-thirds full with the batter, which allows room for the cupcakes to rise without overflowing.
9. Bake the cupcakes in your preheated oven for 15 to 18 minutes. Check for doneness at the 15-minute mark; they should spring back when gently pressed in the center.
10. While the cupcakes bake, prepare the filling. In a saucepan, combine 1 cup evaporated milk, 4 large egg yolks, 1 cup light brown sugar, and 1 stick unsalted butter. Cook over medium heat, stirring continuously until the mixture thickens and comes to a light boil, about 10 to 15 minutes.
11. Remove the filling from heat and strain it into a bowl using a fine-mesh strainer. Stir in 1 teaspoon vanilla extract, 2 cups sweetened shredded coconut flakes, and 1½ cups chopped pecans. Let it cool to room temperature.
12. Once the cupcakes are baked and cooled to room temperature, use a sharp knife to cut a small cone from the center of each cupcake and remove the tip. Fill each cupcake center with the coconut-pecan filling.
13. To make the frosting, melt 12 oz semi-sweet chocolate in a microwave-safe bowl, then set aside to cool slightly. In a stand mixer, cream together 3 sticks unsalted butter and 8 oz cream cheese until fluffy and pale yellow.
14. Add the melted chocolate to the butter mixture and beat until combined. Gradually add 2 cups confectioners’ sugar and 1/2 cup unsweetened cocoa powder, mixing on low until incorporated, then beat on high for 1 to 2 minutes until fluffy. Adjust the consistency with whole milk as needed.
15. Frost each filled cupcake as desired, creating a beautiful dome of frosting on top.
16. Refrigerate the frosted cupcakes for 30 to 40 minutes before adding the chocolate ganache. To prepare the ganache, heat 1/2 cup heavy whipping cream in the microwave until hot, then pour it over 4 oz chopped semi-sweet chocolate in a bowl. Let it sit for 2 minutes and stir until smooth.
17. Allow the ganache to cool to room temperature before drizzling it over the frosted cupcakes. Garnish with 2 tablespoons of unsweetened shredded coconut flakes, and your German Chocolate Cupcakes are ready to serve!

Notes

• Tip 1: If the frosting mixture is too thick, add a tablespoon of milk.
• Tip 2: Be sure to let the ganache sit for 10 minutes before drizzling it on the cupcakes, or it will melt the frosting.
• Tip 3: Use the best chocolate and cocoa powder. This is what gives these cupcakes their unique flavor.
• Tip 4: Make sure the ingredients are at room temperature for smooth and fluffy cupcakes and frosting.
• Tip 5: Use the leftover cupcake cores to make a delicious snack. I like to crumble mine on top of yogurt or spread some extra filling or frosting on top of them.
• Tip 6: Tap the pan on the counter before baking the cupcakes to release the air bubbles.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.