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German Chocolate Cupcakes Recipe

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Delight in these classic German Chocolate Cupcakes featuring rich chocolate cupcake bases topped with a luscious coconut-pecan filling and creamy cocoa buttercream frosting. Each cupcake combines moist chocolate layers with a traditional decadent topping and smooth frosting, perfect for special occasions or an indulgent treat.

Ingredients

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Coconut-Pecan Topping

  • 2 egg yolks
  • 3/4 cup evaporated milk
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 4 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, toasted
  • 3/4 cup chopped pecans, toasted

Chocolate Cupcakes

  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon espresso powder
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 whole eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Chocolate Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • Pinch of salt
  • 2 tablespoons cocoa powder, sifted
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2–3 tablespoons heavy cream

Instructions

  1. Make the Coconut-Pecan Topping: In a medium saucepan, whisk together the egg yolks and evaporated milk. Add the granulated sugar, brown sugar, butter, and salt. Cook over medium heat, whisking constantly until the mixture boils and thickens to a pudding-like consistency that coats the back of a spoon. Remove from heat and stir in vanilla, toasted shredded coconut, and toasted chopped pecans. Allow to cool completely before using.
  2. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a 12-count muffin pan with cupcake liners for easy removal and clean-up.
  3. Make the Chocolate Mixture: Using a double boiler, combine the chopped unsweetened chocolate, cocoa powder, hot water, and espresso powder. Stir continuously until the mixture is smooth and thick. Remove from heat and set aside to cool.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents.
  5. Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the softened butter with granulated and brown sugars on high speed until light and fluffy, about 2 minutes.
  6. Add Eggs and Chocolate Mixture: Reduce mixer speed to medium. Add eggs and egg yolk one at a time, beating well after each addition and scraping down the bowl’s sides as needed. Then add the cooled chocolate mixture and vanilla extract, mixing until combined.
  7. Incorporate Flour and Sour Cream: Add one-third of the flour mixture followed by half of the sour cream, mixing until just incorporated. Repeat with the remaining flour and sour cream until the batter is fully combined. Scrape the sides and give a final stir to ensure even mixing.
  8. Fill and Bake: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
  9. Make the Buttercream: In a clean mixing bowl with paddle attachment, beat softened butter and salt on high until fluffy and pale, about 4-5 minutes. Add sifted cocoa powder and vanilla extract; beat to combine.
  10. Add Powdered Sugar and Cream: Reduce mixer speed to low and gradually add powdered sugar, about a half cup at a time. Add heavy cream and beat until combined. Increase speed to medium-high and beat until the frosting is light and fluffy, approximately 3-4 minutes.
  11. Prepare for Assembly: Transfer the buttercream to a piping bag fitted with a star tip such as Wilton’s 2D for decorative frosting application.
  12. Assemble the Cupcakes: Spoon a generous tablespoon of the cooled coconut-pecan topping onto each cupcake, spreading evenly with an offset spatula or butter knife. Pipe buttercream into the center of each cupcake. Serve immediately and enjoy the classic rich flavors!

Notes

  • To toast coconut and pecans, spread them on a baking sheet and bake at 350ºF for 5-7 minutes or until golden and fragrant, stirring occasionally.
  • The espresso powder enhances the chocolate flavor but can be omitted if desired.
  • Be careful not to overbake the cupcakes to keep them moist and tender.
  • For best results, bring eggs and butter to room temperature before mixing.
  • Buttercream can be stored in the refrigerator for up to 3 days; rewhip before using if needed.
  • Use high-quality unsweetened chocolate for a richer taste in the cupcakes.

Keywords: German chocolate cupcakes, coconut-pecan topping, chocolate buttercream, classic cupcakes, rich chocolate dessert

Find it online: https://amayaharis.com/german-chocolate-cupcakes-recipe/