1. Recipes

How to Make German Chocolate Cupcakes - A Step-by-Step Guide

German chocolate cupcakes are a delightful treat that bring together the rich flavors of chocolate, coconut, and pecans. This classic recipe originated in the United States, despite its name, and has become a beloved dessert for any occasion. The combination of moist chocolate cake, creamy coconut and pecan filling, and a decadent chocolate frosting creates a truly indulgent experience for anyone with a sweet tooth.

The history of German chocolate cupcakes dates back to the 1950s, when ...

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Ingredients

  • 1 (12 ounce) can evaporated milk
  • ½ cup unsalted butter
  • ⅓ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 3 large egg yolks
  • ¼ teaspoon table salt
  • ¾ cup sweetened shredded coconut
  • ¾ cup toasted chopped pecans or walnuts
  • ½ teaspoon almond extract (Optional)
  • baking spray with flour
  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa (such as Hershey’s)
  • 1 teaspoon instant espresso granules
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • ¾ cup sour cream
  • ½ cup canola oil or other neutral oil
  • ½ cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 10 tablespoons unsalted butter, softened
  • ⅓ cup powdered sugar
  • 3 tablespoons unsweetened cocoa
  • ⅓ cup 60% cacao dark chocolate chips, melted, cooled slightly
  • ⅓ cup heavy cream at room temperature
  • ¾ teaspoon vanilla extract

Information

  • Cook Time: 5 mins
  • Active Time: 45 mins
  • Bake Time: 25 mins
  • Cool Time: 1 hr 40 mins
  • Total Time: 1 hr 55 mins
  • Servings: 12
  • Yield: 12 cupcakes

  • Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
  • Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
  • Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
  • Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.
  • Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
  • Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.

    • Nutrition

    636 cal.

    • Total Fat: 44g
    • Saturated Fat: 19g
    • Cholesterol: 152mg
    • Sodium: 256mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 4g
    • Protein: 9g
    • Potassium: 319mg

    Categories

    Baking recipes
    Dessert recipes
    Chocolate recipes
    German recipes
    Cupcake recipes