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German Chocolate Cupcakes Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Chocolate Cupcakes
  • 93 g Flour
  • 100 g Sugar
  • 50 g Light brown sugar
  • 115 g Butter
  • 60 g Dark chocolate
  • 42 g Cocoa Powder
  • 2 Eggs
  • 120 ml Buttermilk
  • 1/2 tsp Baking soda
  • 3/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
Chocolate Frosting
  • 290 g Icing sugar
  • 30 g Cocoa powder
  • 85 g Butter (softened)
  • 2 tbsp Milk
  • 0.5 tsp Vanilla extract
  • 1 pinch Salt
Coconut-Pecan Topping
  • 3 Egg yolks (lightly beaten)
  • 240 ml Evaporated milk
  • 113 g Butter
  • 200 g Sugar
  • 115 g Sweetened shredded coconut
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 125 g Chopped pecans
  • Pecan halves (optional)

Method
 

Chocolate Cupcakes
  1. Preheat the oven to 175°C degrees (350°F). Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
  2. Melt the butter and chocolate together in the microwave; in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
  3. In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
  4. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth.
  5. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
  6. Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Chocolate Frosting
  1. Beat butter in bowl of electric mixer on medium speed until fluffy, about 1 minute.
  2. Reduce speed to low and add sugar, 1 cup at a time, beating for about 15 seconds between each addition. Add cocoa powder and beat for 15 seconds. Increase speed to medium and beat until smooth, about 3 minutes.
  3. Add salt, vanilla and milk, beating on low speed to combine. Increase speed to medium and beat until fluffy, about 3 minutes, stopping to scrape down sides once or twice.
Coconut-Pecan Topping
  1. Combine evaporated milk, egg yolks, butter, sugar, coconut, and salt in a medium saucepan. Stir until combined.
  2. Cook over medium-high heat, stirring constantly, until thick, about 5 to 7 minutes. Remove from heat; stir in vanilla extract and chopped pecans. Let cool to lukewarm.
Put everything together
  1. Frost each cupcake with chocolate frosting.
  2. Top each frosted cupcake with a bit of coconut topping.
  3. Place a pecan half on top (optional).