German Chocolate Cupcakes

There’s something incredibly special about baking a batch of German Chocolate Cupcakes. I still remember the first time I tasted one—moist, rich chocolate with that irresistible ganache filling, topped with a sweet coconut and pecan frosting. It was love at first bite! Every time I make these cupcakes, it brings back those warm memories, and I can’t help but feel a wave of nostalgia. Whether it’s a family gathering or simply a treat for myself, these cupcakes never fail to impress. The combination of flavors is simply divine, and the joy on everyone’s faces when they take a bite is priceless. So, let’s dive into the world of German Chocolate Cupcakes and create something magical together.

What Goes Into German Chocolate Cupcakes

When it comes to German Chocolate Cupcakes, the ingredients are just as important as the love you put into them. Each component works harmoniously to create a delightful taste and texture. The key players include rich chocolate, creamy butter, and the sweet crunch of coconut and pecans, making every bite a celebration of flavor.

• 1/4 cup water: This helps to melt the chocolate and adds moisture to the batter.
• 2 ounces German’s sweet baker’s chocolate, chopped: The star of the show, providing rich chocolate flavor.
• 1 ounce semi-sweet Baker’s chocolate, chopped: Enhances the chocolate richness.
• 1 cup + 1 ½ tablespoon AP flour: Creates the structure of the cupcakes allowing them to rise beautifully.
• 3/4 teaspoons baking soda: A leavening agent to help the cupcakes rise.
• 1/2 teaspoon baking powder: Works in tandem with baking soda for a fluffy texture.
• 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
• 1 tablespoon cocoa powder: Adds depth to the chocolate flavor.
• 1 cup sugar: Sweetens the cupcakes and contributes to the moistness.
• 1/2 cup unsalted butter, softened: Brings richness and flavor to the batter.
• 2 large eggs at room temperature: Provides structure and richness.
• 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
• 1/2 cup buttermilk: Ensures a moist and tender crumb.
• 1/2 cup semi-sweet chocolate chips: Melts beautifully, adding pockets of chocolate goodness.
• 1/3 cup heavy whipping cream: Essential for the ganache filling.
• 2 tablespoons salted butter, cubed: Adds richness to the ganache.
• 4 ounces German’s sweet baker’s chocolate, chopped: Used again for added chocolate depth.
• 2 ounces semi-sweet Baker’s chocolate, chopped: Balances the sweetness of the frosting.
• 1 cup sweetened shredded coconut: A key ingredient for that classic frosting texture.
• 3/4 cup coarsely chopped pecans: Adds crunch and complements the sweetness of the frosting.
• 2 egg yolks: Thickens the frosting and adds richness.
• 15 oz. can evaporated milk: Creates a creamy and luscious frosting.
• 1/2 cup + 2 tablespoons brown sugar, packed: Adds moisture and a deep flavor to the frosting.
• 6 tablespoons unsalted butter, softened: Richens the frosting.
• 1/2 teaspoon vanilla extract: Enhances the flavor of the frosting.
• 1/8 teaspoon salt: Balances the sweetness of the frosting.
• 3 ounces semi-sweet Baker’s chocolate, chopped (may sub chocolate chips): For extra chocolate flavor in the drizzle.
• 1/2 teaspoon Vegetable oil: Helps to achieve a smooth drizzle consistency.
• 1 tablespoon heavy cream: Adds richness to the ganache drizzle.

Directions for German Chocolate Cupcakes

Creating German Chocolate Cupcakes is an enjoyable process that fills your kitchen with delightful aromas. Let’s break down the steps to ensure your cupcakes are absolutely perfect!

1. Ganache: Start by adding heavy cream and butter to a large microwave-safe bowl. Heat for about 1 and a half to 2 minutes until it’s simmering. Then, stir to combine. Now, add the chopped chocolate and whisk vigorously until smooth and melted. Place the ganache in the refrigerator to cool and thicken.

2. Toast Coconut and Pecans: Preheat your oven to 350 degrees Fahrenheit. Spread coconut on one half of a baking sheet and pecans on the other. Bake for about 5 to 7 minutes, stirring occasionally. Keep an eye on the coconut as it can brown quickly. Once they’re golden, move them to a cool surface.

3. Cupcakes: Grease 17 cupcake liners in a cupcake or muffin pan. Next, heat ¼ cup of water in a medium microwave-safe bowl until it’s simmering (about 1 minute). Add the chopped German chocolate and semi-sweet chocolate; whisk until smooth and let it cool.

4. In another bowl, sift together flour, baking soda, baking powder, salt, and cocoa powder and set aside.

5. Using a hand or electric mixer on medium-high speed, cream together butter and sugar until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, mixing just until incorporated after each addition. Beat in the melted chocolate along with 1 teaspoon of vanilla.

6. Turn your mixer down to low and slowly integrate the dry ingredients, alternating with buttermilk, until well combined. Gently fold in the chocolate chips.

7. Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake at 350 degrees Fahrenheit for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan on a wire rack.

8. Frosting: In a large saucepan, whisk together egg yolks, evaporated milk, and brown sugar. Add the butter and cook over medium-high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer, then reduce the heat to medium. Continue to stir until thick enough to coat the back of a spoon, about 6 to 8 minutes. Remove from heat and stir in the vanilla, salt, coconut, and pecans. Allow the frosting to cool before using.

9. Assemble: Use a knife to cut a cone shape into each cupcake, removing the top. Fill with a heaping ½ teaspoon of the ganache, then replace the top. Scoop the frosting onto each cupcake using a heaping ½ ounce ice cream scoop.

10. Chocolate Drizzle (optional): To make the drizzle, combine additional chocolate, heavy cream, and vegetable oil in a medium microwave-safe bowl. Melt in the microwave, mixing every 30 seconds until smooth. Place the melted chocolate in a Ziploc bag, cutting off the corner to drizzle over the cupcakes.

11. Storage: Store the cupcakes in an airtight container for up to 2 days. For optimal taste, warm them for 10 seconds before enjoying!

Tips and Tricks about German Chocolate Cupcakes

Making perfect German Chocolate Cupcakes is all about the little details. Here are some tips to ensure success!

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
• Freezing: These cupcakes freeze beautifully! Place them in an airtight container, and they can last 2 to 3 months.
• Pairing: Enjoy with a cup of coffee or tea for a delightful afternoon treat.
• Variations: Experiment with different fillings, like raspberry or caramel, for a unique twist.
• Presentation: For an extra touch, sprinkle toasted coconut on top of the frosting before serving.

What Complements This German Chocolate Cupcakes

Pairing German Chocolate Cupcakes with the right accompaniments can elevate your dessert experience. Consider these suggestions:

• Fresh Berries: Serve with a side of fresh strawberries or raspberries for a tart contrast.
• Whipped Cream: A dollop of homemade whipped cream adds a light, creamy texture.
• Ice Cream: Complement with a scoop of vanilla or coconut ice cream for a delightful dessert.
• Seasonal Mix: These cupcakes are perfect for fall gatherings or holiday festivities.
• Drinks: Pair with a cup of coffee or a sweet dessert wine for a lovely end to your meal.
• Storage Tip: Keep cupcakes in a cool place to maintain their freshness.

FAQ

Conclusion

There’s nothing quite like German Chocolate Cupcakes to satisfy your sweet tooth. These delights offer a perfect blend of rich chocolate flavors, creamy ganache, and sweet coconut-pecan frosting that make them truly special. I encourage you to give this recipe a try; it’s a fun and delicious way to bring joy to your kitchen. Whether for a celebration or a simple treat, these cupcakes are sure to impress!

German Chocolate Cupcakes

The ultimate comfort food, German Chocolate Cupcakes are rich, moist, and filled with a decadent ganache. Topped with a luscious coconut-pecan frosting, these cupcakes are perfect for any celebration. Indulge in this easy weeknight dessert tonight!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 17 cupcakes

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup water
• 2 ounces German's sweet baker’s chocolate, chopped
• 1 ounce semi-sweet Baker’s chocolate, chopped
• 1 cup AP flour
• 1.5 tablespoons AP flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup semi-sweet chocolate chips
• 1/3 cup heavy whipping cream
• 2 tablespoons salted butter, cubed
• 4 ounces German's sweet baker’s chocolate, chopped
• 2 ounces semi-sweet Baker’s chocolate, chopped
• 1 cup sweetened shredded coconut
• 3/4 cup coarsely chopped pecans
• 2 egg yolks egg yolks
• 15 oz. evaporated milk
• 1/2 cup brown sugar, packed
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 ounces semi-sweet Baker’s chocolate, chopped (may sub chocolate chips)
• 1/2 teaspoon Vegetable oil
• 1 tablespoon heavy cream

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Saucepan
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for 1 1/2- 2 minutes (until simmering), stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool.
2. Toast Coconut and Pecans (for frosting): Heat oven to 350 degrees F. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally and watching closely towards the end as coconut turns very quickly. Once golden, remove to a large bowl/platter, or any cool surface.
3. Cupcakes: Grease 17 cupcake liners in a cupcake/muffin pan. Set aside. Heat ¼ cup water in a medium microwave safe bowl until simmering (about 1 minute on high). Add chopped German and semi-sweet chocolate; whisk until smooth. Set aside to cool.
4. Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
5. With a hand or electric mixer on medium-high speed, cream butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs, 1 at a time, mixing just until incorporated after each egg. Beat in melted chocolate followed by vanilla.
6. Turn mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.
7. Pour batter into greased cupcake liners. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.
8. Frosting: Meanwhile, whisk the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer then turn heat down to medium. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon, approximately 6-8 minutes. Remove from heat and stir in vanilla, salt, coconut and pecans. Allow to cool before frosting (you can place in the refrigerator to spread up this process.)
9. Assemble: Insert a knife at 45 degrees approximately ¼ inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top (“Top”) – or just eat the bottom of the cone. Fill each cupcake with a heaping ½ teaspoon Ganache and replace Top. Scoop the frosting onto the cooled cupcakes with a heaping ½ ounce ice cream scoop.
10. Chocolate Drizzle(optional): Add chocolate, heavy cream and vegetable oil to a medium microwave safe bowl. Melt chocolate in microwave, mixing at 30 second intervals until melted. Drizzle over cupcakes by placing chocolate in a Ziploc bag, and cutting off the corner.
11. Store Cupcakes in an airtight container for up to 2 days then refrigerate. I like to warm my cupcakes for 10 seconds or so before eating- so good!

Notes

• Tip 1: If Ganache has thickened too much, then microwave at 5-10 second intervals, stirring in between until Ganache reaches desired consistency.
• Tip 2: Ganache will thicken as cupcakes sit at room temperature and is still delicious but for a "molten" oozing ganache as shown, microwave cupcakes for 5-10 seconds each before devouring.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.