Decadent German Chocolate Cupcakes filled with a toasted coconut-pecan filling and finished with chocolate ganache buttercream.
Chocolate and Coconut
These vintage cupcakes have roots in the 1950s. A Dallas woman named Mrs. George Clay created a recipe called German’s Chocolate Cake that appeared in a Dallas newspaper. The recipe, reprinted by General Foods, had the “s” dropped in the name to become German Chocolate Cake. Soon the recipe spread around the country, becoming a hit with chocolate and coconut lovers.
German Chocolate is not German
For years I assumed “German” chocolate was an exotic blend of chocolate and secret ingredients only known to the Germans who invented it. It surprised me to learn that German chocolate is an American product. In fact, it was developed by men who had no ties to Germany! If you look closely at Baker’s chocolate box (below) the name appears as German’s Sweet Chocolate instead of “German” Sweet Chocolate, meaning that the chocolate belongs to someone.
The History of German’s Sweet Chocolate
In 1764, an American physician, Dr. James Baker, and Irish chocolatier John Hannon formed a company named Hannon’s Best Chocolate. Eventually, they developed bitter baking chocolate, leaving it to the cook to add sugar. Fourteen years later, Hannon disappeared at sea when he went to purchase cocoa beans in the West Indies. Baker then bought Hannon’s half of the company from Hannon’s widow and renamed it Baker’s Chocolate.
Several years later, Baker’s grandson Walter Baker inherited the company and hired Englishman Samuel German to work there. German created a much sweeter chocolate product to use for baking. It was tremendously popular and eventually became such a financial success that his last name was added to the Baker’s box, appearing as German’s Sweet Chocolate.
German Chocolate Cake
German’s Sweet Chocolate hit gold again when Mrs. Clay created the German Chocolate Cake recipe. It was so popular that it became synonymous with chocolate, coconut, and pecans. Since then, the cake version has spawned recipes for desserts such as cupcakes, brownies, cookies, layer bars, and blondies.
What Makes This Recipe Different
There are many recipe versions for German chocolate cupcakes. This one has cream of coconut in the chocolate cake, toasted coconut and toasted pecans in the filling, and a chocolate ganache buttercream frosting.
How to Insert Filling into the Cupcakes
After baking and cooling the cupcakes, insert the filling into them. One way to do this is to use a frosting piping tip to cut out a hole in the top middle of the cupcake. You can also cut out a hole with a knife or spoon. Discard the cake because you will fill the cupcake hole with coconut-pecan filling.
Insert wide end of tip about 1 inch into cupcake 
Pull out the tip and remove cake with a toothpick. 
Stuff the cupcake with filling. 
Let the filling extend above the top of the hole.
Chocolate Ganache
Chocolate ganache (if you aren’t familiar with making it) is simply melted chocolate and cream. Luckily, it is easy to make in the microwave! Place the cream and broken (or chopped) chocolate into a microwavable container and heat on high for 30 seconds. Stir and return to the microwave for 30 more seconds. Then remove the mixture from the microwave and stir until all the chocolate melts.
You can also make ganache in a saucepan by heating cream to the simmering point and then pouring it over chopped chocolate. Let it stand for a couple of minutes, then stir until the chocolate melts.
Add chocolate and cream to a microwave-safe container. Heat 30 seconds. 
Stir the mixture. The chocolate will start to melt. Heat 30 more seconds. 
Stir until all the chocolate melts.
Chocolate Frosting
After the ganache cools, make the chocolate frosting. Then use a 1M tip to pipe stars around the edge of the cupcakes. When all cupcakes have frosting, add any leftover coconut-pecan filling to the center of the cupcakes.
Pipe buttercream stars around the edge of the cupcake. 
After piping the stars for all the cupcakes, fill in with extra filling until you use it all.
Storing the Cupcakes
These cupcakes are best eaten a couple of days after making them. Store them in an airtight container to keep them from drying out. If you worry about leaving them on the countertop, store them in the refrigerator in a sealed container. But be aware that cake can sometimes become dry stored there. You can also store them in the freezer for eating later, but be sure the container is airtight and let them thaw completely before serving. Enjoy!
Here are some other chocolate and pecan recipes you might like:
| Prep Time | 1 hour |
| Cook Time | 17-21 minutes |
| Servings |
|
- 4 ounces Baker's German's Sweet Chocolate
- 1/2 cup cream of coconut, room temperature (Coco Lopez used)
- 2 cups cake flour (or all-purpose flour)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup salted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 whole eggs + 1 egg white, room temperature
- 1 cup whole buttermilk, room temperature
- 1 cup sweet shredded coconut, toasted
- 1 cup chopped pecans, toasted
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 3 large egg yolks, lightly beaten
- 1/2 cup brown sugar, firmly packed
- 1 pinch salt
- 2 teaspoons vanilla
- 4 ounces Baker's German's Sweet Chocolate
- 2 tablespoons heavy cream
- 1 tablespoon cocoa powder, sifted
- 3 cups powdered sugar, sifted
- 1 pinch salt
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1 Piping bag
- 1 star 1 M tip
- 1 small spoon or knife
- 1 small spoon or piping tip (for cutting holes into the top of the cupcakes)
- Preheat the oven to 325 degrees F. Place 26 cupcake liners into muffin pans.
- Add the chocolate and cream of coconut to a microwaveable bowl. Heat in the microwave on high for 30 seconds. Stir. Heat for another 30 seconds. Stir until the chocolate melts. Set aside.
- Mix the flour, salt, and baking soda in a mixing bowl. Set aside.
- Use a mixer to beat the butter, sugar, and vanilla until light and fluffy. Add the eggs and egg white, one at a time, and beat after each addition, scraping down the sides of the bowl.
- Stir in the chocolate mixture and mix until combined.
- Add the dry ingredients, alternating with the buttermilk and ending with the flour mixture. Do not overbeat.
- Divide the batter between the cupcake liners. Bake for 17-21 minutes or until a toothpick inserted into a cupcake comes out clean or with crumbs. Do not overbake. Cool in the muffin pan for 10 minutes; then place onto cooking racks to finish cooling. (Leave on the oven to toast the pecans and coconut for the filling.)
- Place the coconut into a 9-inch round baking pan. Place the pecans into another 9-inch baking pan. Place the pans into the preheated oven for 5 minutes to toast. Stir and bake for 5 more minutes or until the coconut and pecans are lightly browned. Do not over-brown. Set aside to cool.
- Whisk the butter, milk, egg yolks, sugar, and salt in a medium-sized sauce. Heat on low heat, constantly whisking, until the mixture thickens and turns a golden brown. Set aside to cool.
- Stir in the coconut and pecans.
- Add the chocolate and cream to a microwaveable bowl to make a ganache. Heat in the microwave on high for 30 seconds. Stir. Heat for another 30 seconds. Stir until the chocolate melts. Set aside to cool.
- Sift the powdered sugar, cocoa, and salt together.
- Use a mixer to whip the butter and vanilla until light and fluffy. Add the cooled chocolate ganache and beat until incorporated. Add 1/3 of the sugar mixture at a time, beating after each increment and scraping down the sides of the bowl. Add a little more cream if the mixture is too thick to pipe.
- Place the star tip into a piping bag with the end cut off. Add the frosting to the bag. Set aside.
- Use a small pointed spoon or a piping tip to remove a circle of cake from the middle of each cupcake. Discard the cut-out cake.
- Use the spoon or knife to insert the coconut filling into the hole of each cupcake until it is flush with the top of the cupcake.
- Pipe stars around the outside of each cupcake. Fill the center of the frosting stars with coconut filling.
- Store cupcakes in an airtight container.
Buttermilk*
Always shake the buttermilk before pouring it into a measuring cup because it can separate when sitting.