Ingredients
For the Chocolate Cupcakes
- 1 1/2 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Soda
- 3/4 tsp Baking Powder
- 3/4 tsp Kosher Salt
- 3/4 cup Buttermilk
- 1/3 cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 3/4 cup Hot Coffee
For the Ganache Filling
- 4 oz Bittersweet Chocolate, finely chopped
- 1/2 cup Heavy Cream
For the Coconut-Pecan Frosting
- 1 cup Evaporated Milk
- 3/4 cup Brown Sugar
- 1/2 cup Unsalted Butter
- 3 Large Egg Yolks
- 1 tsp Vanilla Extract
- 1 1/2 cups Sweetened Shredded Coconut
- 1 cup Pecans, toasted and chopped
Make the Cupcakes
Set your oven to 350F and line a standard 12-cup muffin tin and a 6-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla.
Pour the wet ingredients into the dry and whisk until just combined. The batter will be thick. Slowly pour in the hot coffee and whisk until the batter is smooth and very thin. This thin consistency is what makes the cupcakes moist.
Divide the batter among the 18 liners, filling them about two-thirds full. Bake for ~18-20 minutes, until a toothpick inserted into the center comes out clean. Let them cool completely.
Make the Ganache and Frosting
For the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir until smooth.
For the frosting, combine the evaporated milk, brown sugar, butter, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about ~8-10 minutes. Don’t let it boil.
Remove the pan from the heat and stir in the vanilla, coconut, and toasted pecans. Let the frosting cool completely until it’s thick and spreadable.
Assemble the Cupcakes
Once the cupcakes are cool, use a small knife or an apple corer to remove the center of each cupcake, creating a small well.
Fill each cupcake with about a teaspoon of the chocolate ganache.
Top each cupcake with a generous spoonful of the coconut-pecan frosting. An ice cream scoop works well for getting a uniform, rounded topping.
German Chocolate Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 1/2 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Soda
- 3/4 tsp Baking Powder
- 3/4 tsp Kosher Salt
- 3/4 cup Buttermilk
- 1/3 cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 3/4 cup Hot Coffee
For the Ganache Filling
- 4 oz Bittersweet Chocolate finely chopped
- 1/2 cup Heavy Cream
For the Coconut-Pecan Frosting
- 1 cup Evaporated Milk
- 3/4 cup Brown Sugar
- 1/2 cup Unsalted Butter
- 3 Large Egg Yolks
- 1 tsp Vanilla Extract
- 1 1/2 cups Sweetened Shredded Coconut
- 1 cup Pecans toasted and chopped
Instructions
- Preheat oven to 350F and line 18 muffin cups with paper liners.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt in large bowl.
- Combine buttermilk, oil, eggs, and vanilla in separate bowl.
- Mix wet ingredients into dry, then slowly whisk in hot coffee until batter is thin.
- Fill liners 2/3 full and bake 18-20 minutes until toothpick comes out clean.
- Place chopped chocolate in bowl. Heat cream until simmering, pour over chocolate, let stand 1 minute, stir until smooth.
- Cook evaporated milk, brown sugar, butter, and egg yolks over medium heat, stirring constantly until thickened, 8-10 minutes.
- Stir vanilla, coconut, and pecans into frosting mixture. Cool completely.
- Core center of cooled cupcakes.
- Fill each cavity with 1 teaspoon ganache.
- Top with coconut-pecan frosting.