What could be better than German chocolate cupcakes? Oh yeah… maybe filling them with a delicious bourbon chocolate ganache! Yum. Don’t they look scrumptious?
SOME TIPS AND POINTERS TO MAKE GERMAN CHOCOLATE Cupcakes
- Ganache is totally optional and you don’t have to add the bourbon if serving to minors or if you’re not into the taste.
- You can make the cupcakes a day in advance. Cover and leave at room temperature. Or Make them a week or two in advance, wrap well and freeze then bring to room temperature before decorating.
- The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.
How To Make German Chocolate Cupcakes
How Do You Make German Chocolate Cupcakes?
- For the cake; Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.
- Chop up the chocolate and melt it with the coffee in a glass bowl over a pot of simmering water. Make sure the water doesn’t touch the bowl. In the bowl of a stand mixer, or with a hand mixer, beat the butter until it is smooth and creamy.
- Add the sugar to the stand mixer with the creamed butter and continue beating until it is fluffy. About 3-5 minutes. Scrape down the sides of the bowl as needed and add the egg yolks one at a time. Make sure each egg fully incorporates before adding the next, then add the vanilla.
- Add the melted chocolate. Beat until it is fully incorporated, then add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
- Scrape the bowl to make sure the mixture is homogeneous. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. (Rotate the pans about halfway through to ensure even baking). Remove from the oven and let cool for about 15 minutes.
- For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. Remove them from the oven, let cool, and then give them a fairly fine chop.
- In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken (about 5 minutes), remove it from the heat.
- Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. (About 30-60 minutes).
- For the ganache; put the chocolate chips in a small bowl with the bourbon. Heat the cream in a small saucepan until it begins to bubble. Pour it over the chocolate chips and allow it to sit for a minute or so and then whisk it together until there are no lumps.
- For the assembly; use a cupcake corer to carefully remove the core of the cupcake and set it aside.
- Pour the ganache into the cored cupcake holes then place the piece of the cupcake back on top to close off the hole. Using an ice cream scooper, cover the tops with the coconut frosting mix.
- Drizzle the top of the frosted cupcake with more ganache and add a candied pecan to the top of each cupcake. Enjoy!
If you’ve tried these German chocolate cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
German Chocolate Cupcakes
Rich German chocolate cupcakes piled high with coconut pecan frosting and filled with a chocolate, bourbon ganache surprise!
Servings 16 Cupcakes
Calories 414kcal
Ingredients
For the cupcakes:
- 1 1/3 cups all-purpose flour 180g
- 2 tsp baking powder 8g
- 2 tbsp unsweetened cocoa powder 15g
- 1/8 tsp salt 750mg
- 6 tbsp butter 84g, softened
- 1 1/2 cups white sugar 300g
- 2 eggs large, room temp
- 1 tsp vanilla extract 5mL
- 3/4 cup milk 177mL
- 1/3 cup sour cream 80g
- 2 oz German Chocolate 57g
- 1/4 cup coffee hot
For the Frosting:
- 3 large egg yolks
- 1 can evaporated milk 355mL, 12 ounces
- 1 1/4 cups packed light-brown sugar 250g
- 1 1/2 sticks unsalted butter 170g, 12 tablespoons
- 1 tsp pure vanilla extract 5mL
- 1/4 tsp kosher salt 1g, heaping
- 2 2/3 cups sweetened flaked coconut 200g, 7 ounces
- 1 1/2 cups pecans 188g, 6 ounces pecans, toasted and coarsely chopped
- 12 candied pecans for toppers
For the filling:
- 1/2 cup semisweet chocolate 87g, chopped
- 3/4 cup cream 177mL
- 2 tbsp bourbon 30mL
Instructions
For the Cake:
- Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Add cupcake papers to a cupcake pan.
- Sift the flour, cocoa powder, baking powder, and salt into a medium bowl. In a small bowl, combine the milk and the sour cream.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.
- Add the milk/sour cream mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
- Divide the batter evenly among cupcake papers. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes. Cool the cupcakes completely before frosting.
- Core the cupcakes with a corer.
For the Frosting:
- Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes. Thereafter, chop until fairly fine.
- In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
For the Ganache:
- Heat the cream in a small sauce pan until it begins to bubble. Pour over the chocolate chips and allow to sit for a minute or so. Whisk together until there are no lumps. Pour in the bourbon. Mix.
For the Assembly:
- Pour ganache into cored cupcake holes.
- Cover the tops with coconut frosting mix.
- Drizzle with more ganache.
- Add candied pecans to the top of each cupcake.
Video
Notes
- The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.
Nutrition
Serving: 109g | Calories: 414kcal | Carbohydrates: 49g | Protein: 4.3g | Fat: 24g | Saturated Fat: 8.5g | Polyunsaturated Fat: 6.8g | Monounsaturated Fat: 7.3g | Cholesterol: 61mg | Sodium: 151mg | Potassium: 158mg | Fiber: 1.9g | Sugar: 37g | Vitamin A: 290IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 1.7mg
*Nutrition Disclaimer
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