German Chocolate Cupcakes
These cupcakes feature a moist chocolate cake base, a simple chocolate ganache filling, and a rich coconut-pecan topping. The cake batter is thin, which creates a tender crumb that pairs well with the dense, chewy frosting. This recipe is scaled to make 18 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.
Notes
Let cupcakes cool completely before filling and frosting. Frosting must be completely cooled to achieve proper consistency.