Description
These German Chocolate Cupcakes feature moist chocolate cake topped with a rich, classic coconut-pecan frosting and a smooth chocolate ganache, delivering the beloved flavors of traditional German chocolate cake in an easy-to-serve cupcake format.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 3 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners to ensure easy removal and prevent sticking.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until the batter is smooth and uniform. Carefully stir in the boiling water; the batter will be thin, which creates moist cupcakes.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare the Coconut-Pecan Frosting: In a saucepan over medium heat, combine the evaporated milk, egg yolks, granulated sugar, and unsalted butter. Stir constantly to prevent lumps and to avoid curdling. Cook the mixture until it thickens, approximately 10 minutes. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool to room temperature to thicken further.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just starts steaming, but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for a minute, then stir gently until smooth and glossy.
- Assemble the Cupcakes: Spread a thin layer of the chocolate ganache over the top of each cooled cupcake. Then, spoon a generous amount of the coconut-pecan frosting over the ganache layer, smoothing slightly to cover the cupcake top evenly. Serve immediately or store covered at room temperature.
Notes
- These cupcakes can be made a day ahead and stored covered at room temperature to maintain freshness.
- For a quicker version, substitute the cupcake batter with a boxed chocolate cake mix and focus on preparing the homemade coconut-pecan frosting for authentic flavor.
- Use full-fat ingredients as listed for the best frosting texture and flavor.
- Ensure the cupcakes are fully cooled before applying frosting to prevent melting or runny toppings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
