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German Chocolate Cupcakes

Rich German chocolate cupcakes piled high with coconut pecan frosting and filled with a chocolate, bourbon ganache surprise!
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
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