Go Back
–+ servings

German Chocolate Cupcakes

Decadent German Chocolate Cupcakes filled with a toasted coconut-pecan filling and finished with chocolate ganache buttercream.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 17 minutes
Total Time 1 hour 17 minutes
Course Dessert
Cuisine American
Servings 24
Calories 526 kcal

Equipment

  • 2 standard-sized muffin pans
  • mixer
  • 1 piping bag
  • 1 star 1M tip
  • 1 small spoon or knife
  • 1 small piping tip (for cutting holes into the top of the cupcakes)
  • cupcake liners

Ingredients
  

Cupcakes
  • 4 ounces Baker's German's Sweet Chocolate
  • ½ cup cream of coconut, room temperature (Coco Lopez used)
  • 2 cups cake flour (or all-purpose flour)
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup salted butter, room temperature
  • 1 ¼ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large whole eggs, room temperature
  • 1 large egg white, room temperature
  • 1 cup whole buttermilk, room temperature, and shaken
Filling
  • ½ cup unsalted butter
  • 1 cup brown sugar, firmly packed
  • 12 ounces evaporated milk (1 can)
  • 3 large egg yolks, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • 2 cups sweet shredded coconut, toasted
  • 1 ½ cups chopped pecans, toasted
Frosting
  • 4 ounces Baker's German's Sweet Chocolate, broken into small pieces
  • 2 tablespoons heavy cream
  • 1 tablespoon cocoa powder, sifted
  • 3 cups powdered sugar, sifted
  • 1 pinch salt
  • ½ cup butter, softened
  • 2 teaspoons vanilla extract

Instructions
 

Cupcakes
  • Preheat the oven to 325°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 the 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 only a few crumbs. Do not overbake. Cool in the muffin pan for 10 minutes; then place onto cooking racks to finish cooling. (Leave the oven on to toast the pecans and coconut for the filling.)
Filling
  • Preheat the oven to 350°F. Add the coconut to a 9-inch round baking pan, and the pecans to another one. Place the pans into the oven for 5 minutes to toast. Stir and bake for additional minutes or until the coconut and pecans are lightly browned. Stir often and avoid overbrowning, as they can quickly go from brown to burning. Set aside to cool.
  • Add the butter, sugar, milk, egg yolks, vanilla, and salt to a medium-sized saucepan. Heat on low heat, constantly whisking, until the mixture thickens and turns a golden brown. Stir in the vanilla. Set aside to cool.
  • Stir in the coconut and pecans.
Frosting
  • Add the chocolate and cream to a microwaveable bowl to make a ganache. Heat in the microwave on high for 30 seconds. Stir to melt the chocolate. Heat for an additional 30 seconds, if necessary. Stir until the chocolate melts. Set aside to cool.
  • Sift the cocoa, powdered sugar, and salt together. Set aside.
  • 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.
Assembly
  • 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 a spoon or knife to insert the coconut filling into the hole of each cupcake, ensuring it is flush with the top of the cupcake.
  • Pipe stars around the outside of each cupcake. Then, add more coconut filling to the top of each cupcake, letting the frosting stars contain it.
  • Store cupcakes in an airtight container.

Notes

Buttermilk

Always shake the buttermilk before pouring it into a measuring cup, as it can separate when left standing.

Nutrition

Calories: 526kcalCarbohydrates: 57gProtein: 5gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 93mgSodium: 212mgPotassium: 167mgFiber: 2gSugar: 46gVitamin A: 610IUVitamin C: 0.5mgCalcium: 76mgIron: 2mg
Keyword German Chocolate Cupcake Recipe, German Chocolate Cupcakes
Tried this recipe?Let us know how it was!