Category: Confectionery

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

CUPCAKE BATTER

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.

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:

1. Let baked cupcakes cool to room temperature.
2. Cut out cones for the chocolate ganache according to recipe directions. 
3. Transfer cupcakes to an airtight container and store at room temperature for up to two days.   
4. Meanwhile, you can make the frosting and refrigerate.
5. Before serving, gently warm German Chocolate Cupcake frosting on the stove to loosen.  
6. Fill cupcakes with ganache and frost according to recipe directions. 

CAN I FREEZE GERMAN CHOCOLATE CUPCAKES?

1. Place cupcakes on a baking sheet in the freezer so they are not touching.
2. Freeze for 1-2 hours or until solid.
3. Wrap each cupcake tightly in plastic wrap and then place into a zippered bag or airtight container.
4. Freeze cupcakes and frosting for up to 1 month.   
5. Allow the cupcakes to thaw overnight in the refrigerator then unwrap and come to room temperature on the counter before serving.
6. 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!

INGREDIENTS

Cupcakes

• 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

Ganache Filling

• 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

INSTRUCTIONS

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!

RECIPE NOTES

*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.

Ding Dong Cupcakes are rich, moist and chocolaty stuffed with creamy marshmallow filling and smothered in a silky chocolate ganache!  You will never want to buy Ding Dongs from the store again!  

These Ding Dong Cupcakes start with a rich, moist, chocolaty cupcake that is double infused with chocolate from cocoa powder and melted chocolate chips.  The cupcakes are so moist that you can’t use a pastry bag to pump the filling right into the center (a very good sign).  Instead, you cut the center out to make room for your creamy marshmallow filling that is a delectable mixture of marshmallow creme, butter and some gelatin to help it set.  You might be tempted to leave out the gelatin but the filling sinks without it – with it, its perfectly creamy, perfectly delicious…

And perfectly ready for you to devour…And to become one of your new favorites year-round!

WANT TO TRY THESE HOMEMADE DING DONG CUPCAKES?

INGREDIENTS

Cupcakes

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1/4 cup semisweet chocolate chips
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup Vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

INSTRUCTIONS

1. CUPCAKES: Preheat oven to 325 degrees F. Grease and flour (or use nonstick cooking spray with flour) a12-cup muffin tin.

2.Combine flour, baking soda, and salt in medium bowl. Set aside.

3.In a separate large bowl, whisk together water, cocoa, and chocolate chips together until smooth. Add sugar, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture alternating with sour cream until incorporated.

4.Divide batter evenly among greased muffin cups. Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Cool cupcakes in tin for 10 minutes, then turn out onto wire rack and cool completely.

5.FILLING: Meanwhile, combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes then microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes. When slightly cooled, whisk in marshmallow creme until smooth.

6.Refrigerate filling until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip (or to a plastic bag and snip the corner) and reserve remaining mixture for filling cupcakes.

7.CHOCOLATE GLAZE: Add heavy cream and butter to a large microwave safe bowl and heat for two minutes, stir to combine. Heat at 30 second intervals if butter is not completely melted at this point. Add chopped chocolate and stir until chocolate is melted and smooth then stir in corn syrup. Let cool to room temperature, about 10 minutes.

8.ASSEMBLE: Insert a knife at approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut all but the circular top off (“top”) – or just eat the bottom of the cone. Using a spoon, fill each cupcake with the marshmallow filling then add “top.” Lightly frost with Chocolate Ganache Glaze. Let set then pipe reserved marshmallow filling in decorative pattern on top.

This Keto Ginger Cookie Recipe gives you all the flavor of ginger snap cookies without all the carbs. They’re oh so delicious and take less than 30 minutes to make!

HOW THIS LOW CARB GINGER COOKIE RECIPE IS ABOUT TO CHANGE YOUR LIFE

These little keto cookies won’t last long. They’re the perfect texture, only take 10 minutes of prep, and have an incomparable taste. You may find yourself choosing this Ginger Cookie Recipe over sugary ones.

These little ones are gluten-free, vegetarian, low-carb, keto, and if you sub the butter with coconut oil, they are also dairy-free and paleo. So there. You now have a good excuse to eat them.

This streamlined recipe for this gluten-free, low carb Ginger Cookie Recipe will take you about 10 minutes to put together and 10-15 minutes to bake.

That is a little dangerous if you think about it.

I have to say, these are the BEST low carb cookies I’ve ever tasted.

Many of those taste like fiber or sawdust. These do not. These taste like COOKIES. Real, really delicious cookies! Now let’s get to cooking…

HOW TO MAKE GINGER COOKIES

1. Preheat the oven to 350F.

2. Line a cookie sheet with parchment paper and set aside.

3. Using a hand blender, cream together the butter, agave nectar, egg, and water.

4. To this mixture, add all the dry ingredients and mix well on low speed.

5. Roll into 2 teaspoon balls and arrange on a baking tray with parchment paper. They don’t really spread too much but leave a little room between them.

6. Bake for 12-15 minutes until the tops have lightly browned.

7. Once cooled, store in an air-tight container. For like, the one hour these cookies will be around before you eat them all.

WHY ARE THEY CALLED GINGER SNAPS?

They call them ginger snaps because they’re made with ginger and they are typically a crispier, crunchier cookie that makes a “snap” sound when they’re consumed.

This gluten-free Ginger Cookie Recipe is basically just a ginger snap cookie baked with lower carb ingredients like almond flour and Truvia. They do, however, still have that delightful texture and “snap” you’d expect from a good ginger snap.

HOW LONG DO GINGER SNAP COOKIES LAST?

Now it depends on what you mean by “last”. This Ginger Cookie Recipe will keep in an airtight container for about 2-3 weeks. However, don’t expect them to last that long as they’ll more than likely all be eaten before then.

DO THESE KETO COOKIES USE ALMOND FLOUR?

They sure do. That’s what helps keep them low carb. But don’t fret. The unconventional flour won’t change the flavor or texture of these cookies one bit. With the influx of people eating low carb and gluten-free, you can easily find it in the baking aisle of your local grocer.

Keto Ginger Cookie Recipe

This Ginger Cookie Recipe gives you all the flavor of ginger snap cookies without all the carbs. They’re so delicious and take less than 30 minutes to make! 

Author: Zeeshan

Keyword: keto cookies, keto desserts, keto ginger snaps

Equipment

• KITCHENAID STAND MIXER
• COOKIE SHEET
• SILICONE SPATULA TURNER

Ingredients

Cream Together

• 4 tbsp (4 tbsp) butter, softened (or coconut oil)
• 2 tbsp (2 tbsp) agave nectar, (or water for strict keto)
• 1 (1 ) Egg
• 2 tablespoons (2 tablespoons) Water

Add Dry Ingredients

• 2.5 cup (280 g) Superfine Almond Flour
• 1/3 cup (0.33 g) Truvvia, or 1/2 cup sugar
• 2 tsp (2 tsp) ground ginger
• 1 tsp (1 tsp) Ground Cinnamon
• ½ tsp (0.5 tsp) Ground Nutmeg
• 1 tsp (1 tsp) Baking Soda
• ¼ tsp (0.25 tsp) Salt

Instructions

• Preheat the oven to 350F.
• Line a cookie sheet with parchment paper and set aside.
• Using a hand blender, cream together the butter, agave nectar, egg, and water.
• To this mixture, add all the dry ingredients and mix well on low speed.
• Roll into 2 teaspoon balls and arrange on a baking tray with parchment paper. They don’t really spread too much but leave a little room between them.
• Bake for 12-15 minutes until the tops have lightly browned.
• Once cooled, store in an air-tight container. For like, the one hour these cookies will be around before you eat them all.

• This recipe yeilds a total of 18 cookies. The nutritional info is per a cookie.
• This Ginger Cookie Recipe will keep in an airtight container for about 2-3 weeks.

Nutritional Information

Calories: 122 kcal , Carbohydrates: 5 g , Protein: 3g , Fat: 10g , Saturated Fat: 2g , Fiber: 1g , Sugar: 2g

This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange.

Makes 9 servings

Ingredients

• 1/3 cup butter, melted
• 2/3 cup packed brown sugar
• 1 can (20 ounces) sliced pineapple
• 1/2 cup chopped pecans
• 3 large eggs, separated
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 9 maraschino cherries
• Whipped topping, optional

Directions

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
• In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
• In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Drain 1 can (15 ounces) sliced peaches, reserving 1/3 cup juice. Arrange peaches over brown sugar. Substitute reserved peach juice for the pineapple juice. Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries. Sprinkle 1 cup halved fresh or frozen cranberries and 1 chopped peeled orange over brown sugar. Substitute 1/3 cup orange juice for the pineapple juice.

NUTRITIONAL INFORMATION

1 piece: 361 calories, 13g fat (5g saturated fat), 88mg cholesterol, 193mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 4g protein.