Super moist, rich, chocolaty German Chocolate Cupcakes brimming with Chocolate Ganache all topped with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! . These German Chocolate Cupcakes are a chocolate lovers dream; a coconut lovers dream; a caramel lovers dream and about to become YOUR dreams come true!
WHAT IS GERMAN CHOCOLATE?
What exactly is German Chocolate? First of all, you might be surprised to learn that the chocolate coconut delicacy we all love as German Chocolate Cake has nothing to do with chocolate from Germany but rather is named after Samuel German, a Walter Baker & Company employee (in Dorchester, Massachusetts), who developed the dark baking chocolate used for this dessert in 1852.
HOW TO MAKE GERMAN CHOCOLATE CUPCAKES
This German Chocolate Cupcake recipe is the perfect balance of sweet, nutty, coconut delight. Because German chocolate is on the sweet side, It is paired with semi-sweet chocolate, unsweetened cocoa powder and tangy buttermilk in the preparation of this dessert.So we have a rich, multi-dimensional chocolate-buttermilk cake that is not overly sweet – but ready to cocoon our Chocolate Ganache.
The Chocolate Ganache is s simple whisking of chopped semi-sweet chocolate and German chocolate into very hot heavy cream and butter to create a mega silky, molten chocolate surprise. How easy is that?!
There also is no piping the chocolate into the cupcakes. Simply cut a cone-like shape out of the top of each cupcake, take a bite off the bottom of the cone (or cut it off if you prefer), fill your cupcake with chocolate and replace the top of the cone.
GERMAN CHOCOLATE FROSTING
Next, create your uber delectable sweet and sticky Coconut Pecan frosting by first toasting your coconut and pecans together in the oven. A lot of recipes don’t call for this, but this extra steps makes such a difference! Next, whisk together your brown sugar, evaporated milk, and butter and simmer until thick enough to coat the back of a spoon to create a gooey caramel like frosting base that you lace with your toasted pecans and toasted coconut.
Then its frosting time! And because there really isn’t a nice way to frost these German Chocolate Cupcakes because the gooey, crunchy, chewy Coconut Pecan Frosting is so thick, I just use an ice cream scoop – and that means it takes mere minutes to frost these babies. And that is a very, very good thing when this deliciousness awaits…
TIPS FOR GERMAN CHOCOLATE CUPCAKES
- USE ROOM TEMPERATURE INGREDIENTS: Always use room temperature eggs because they trap more air and result in fluffier cakes and cupcakes. Room temperature eggs also mix much easier so you are more likely not to over-mix your batter which can result in dense cupcakes.
- CREAM UNTIL FLUFFY: One of the keys to the softest German Chocolate Cupcakes – or any cupcakes – is to cream your sugar and butter until light and fluffy. You should beat your butter and sugar at medium – high speed for at least 4 minutes. I suggest setting a timer because 4 minutes will seem extra-long but you don’t want to cut it short. The bubbles created when beating will expand as the cupcakes bake, resulting in a lighter cupcakes. If you don’t cream them enough, your cupcakes will be denser, not as tender, or rise as high.
- DON’T PEEK! I know it is going to be hard not to peek, but please don’t open the door! Opening the doors can cause your cupcakes to cook unevenly and to fall.
- DON’T OVERBAKE! One of the main reasons people complain of dry cupcakes is because they overbake them. You want to remove your cupcakes when there are just a few crumbs clinging to a toothpick. Check your German Chocolate Cupcakes at about 15 minutes then continue to cook as needed, setting a timer so you don’t overbake them.
CAN I MAKE GERMAN CHOCOLATE CAKES AHEAD OF TIME?
You can make the German Cupcakes completely ahead of time and refrigerate until ready to serve, then either let them come to room temperature before serving, or better yet, microwave for 10 seconds or so in order for the ganache to soften into delectable motlen . Alternatively, you can make the cupcakes ahead of time and fill with ganache and frost when ready to serve:
- Let baked cupcakes cool to room temperature.
- Cut out cones for the chocolate ganache according to recipe directions.
- Transfer cupcakes to an airtight container and store at room temperature for up to two days.
- Meanwhile, you can make the frosting and refrigerate.
- Before serving, gently warm German Chocolate Cupcake frosting on the stove to loosen.
- Fill cupcakes with ganache and frost according to recipe directions.
CAN I FREEZE GERMAN CHOCOLATE CUPCAKES?
- Place cupcakes on a baking sheet in the freezer so they are not touching.
- Freeze for 1-2 hours or until solid.
- Wrap each cupcake tightly in plastic wrap and then place into a zippered bag or airtight container.
- Freeze cupcakes and frosting for up to 1 month.
- Allow the cupcakes to thaw overnight in the refrigerator then unwrap and come to room temperature on the counter before serving.
- For best results, microwave for 5-10 seconds before serving.
GERMAN CUP CAKE WITH GANACHE FILLING
These German Chocolate Cupcakes are a chocolate lovers dream; a coconut lovers dream; a caramel lovers dream and about to become YOUR dreams come true!
- 1/4 cup water
- 2 ounces German’s sweet baker’s chocolate, chopped
- 1 ounce semi-sweet Baker’s chocolate, chopped
- 1 cup + 1 1/2 tablespoon AP flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened, (1 stick)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup semisweet chocolate chips
- 1/3 cup heavy whipping cream
- 2 tablespoons salted butter, cubed
- 4 oz. German’s sweet baker’s chocolate, chopped
- 2 oz. semi-sweet Baker’s chocolate, chopped
Coconut Pecan Frosting
1 cup sweetened shredded coconut
3/4 cup coarsely chopped pecans
2 egg yolks
1 5 oz. can evaporated milk
1/2 cup +2 tablespoons brown sugar, packed
6 tablespoons unsalted butter, softened,
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Chocolate Drizzle (optional):
3 oz. semi-sweet Baker’s chocolate, chopped (may sub chocolate chips)
1/2 teaspoon Vegetable oil
1 tablespoon heavy cream
1. Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for 1 1/2- 2 minutes (until simmering), stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool.
2.Toast Coconut and Pecans (for frosting): Heat oven to 350 degrees F. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally and watching closely towards the end as coconut turns very quickly. Once golden, remove to a large bowl/platter, or any cool surface.
3.Cupcakes: Grease 17 cupcake liners in a cupcake/muffin pan. Set aside.
4.Heat 1/4 cup water in a medium microwave safe bowl until simmering (about 1 minute on high). Add chopped German and semi-sweet chocolate; whisk until smooth. Set aside to cool.
5.Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
6.With a hand or electric mixer on medium-high speed, cream butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs, 1 at a time, mixing just until incorporated after each egg. Beat in melted chocolate followed by vanilla.
7.Turn mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.
8.Pour batter into greased cupcake liners. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.
9.Frosting: Meanwhile, whisk the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer then turn heat down to medium. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon, approximately 6-8 minutes. Remove from heat and stir in vanilla, salt, coconut and pecans. Allow to cool before frosting (you can place in the refrigerator to spread up this process.)
10.Assemble: Insert a knife at 45 degrees approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top (“Top”) – or just eat the bottom of the cone. (see How To Pics HERE). Fill each cupcake with a heaping 1/2 teaspoon Ganache and replace Top.* Scoop the frosting onto the cooled cupcakes with a heaping 1/2 ounce ice cream scoop.
11.Chocolate Drizzle (optional): Add chocolate, heavy cream and vegetable oil to a medium microwave safe bowl. Melt chocolate in microwave, mixing at 30 second intervals until melted. Drizzle over cupcakes by placing chocolate in a Ziploc bag, and cutting off the corner.
12.Store Cupcakes in an airtight container for up to 2 days then refrigerate.
13.I like to warm my cupcakes for 10 seconds or so before eating- so good!
*If Ganache has thickened too much, then microwave at 5-10 second intervals, stirring in between until Ganache reaches desired consistency.
**Ganache will thicken as cupcakes sit at room temperature and is still delicious but for a “molten” oozing ganache as shown, microwave cupcakes for 5-10 seconds each before devouring.