Ready for a treat that’s not just scrumptious but has a delightful twist in its origin story? Let’s dive into the world of making German chocolate cupcakes, a dessert that’s more American than you’d think, but international in spirit and taste! I promise you a rich, mouth-watering experience.
So, roll up your sleeves and let’s whip up some magic!
Is This the Best Cupcake Recipe?
Yes! Well, at least my favorite cupcake recipe. Let me elaborate.
When we are talking about a perfect cupcake we are talking about moist muffin topped with tantalizing frosting. And if you’re a fan of rich chocolate with the indulgent twist of coconut and pecans then this German Chocolate Cupcake recipe might just end your quest.Jump to Recipe
How to Make German Chocolate Cupcakes?
Step 1: Make Moist Chocolate Muffins
First, you’ll need to turn on the oven to 350°F and bake the chocolate muffins. To do that, whisk together dry ingredients. Then, blend in wet ones, ensuring everything melds together nicely. Don’t worry, you will find the details at the end of the article.
Fill your paper-lined muffin cups about 3/4 of the way full and set them to bake. After 16-19 minutes, or once a toothpick emerges with just a few moist crumbs from the cupcake’s heart, you’ll know they’re done.
Step 2: Prepare Coconut Pecan Topping
In a medium saucepan, marry together the evaporated milk, egg yolks, brown sugar, vanilla extract, and butter. Maintain a medium heat, stirring constantly. Once thickened, roughly after 10-15 minutes, you’re on the right track.
Take your mixture off the heat and stir in the shredded coconut and those freshly chopped pecans. Allow it to cool down to room temperature.
Step 3: Whip Up Melt-in-Your-Mouth Frosting
Begin by melting the semi-sweet chocolate. My go-to method for melting chocolate is using an improvised double boiler, a technique that many bakers swear by. All you need is a saucepan filled with a bit of simmering water and a heat-proof bowl to place on top, ensuring that the bowl doesn’t touch the water.
By placing the chocolate in this bowl, it allows the chocolate to melt gently and evenly from the steam below, preventing it from scorching or seizing. The results of this method are consistently excellent: you get smooth, perfectly melted chocolate with a glossy finish every time, ideal for all your baking and dessert needs.
In your stand mixer (or using an electric hand mixer), fluff up the butter and cream cheese until they’re both smooth. Blend in the cocoa powder and powdered sugar at a gentle speed. With the mixer engaged, slowly introduce the melted chocolate, blending until harmoniously combined.
How to Decorate German Chocolate Cupcakes?
Once your cupcakes have cooled down, give each one a generous tablespoon of the Coconut Pecan Topping. For that luxurious touch, pipe the velvety Chocolate Frosting around the cupcakes.
You can use any pipping bag tip you like. For example, a round tip is great for basic designs, while a star tip can create a more decorative and textured look.
If you are using the pipping bag for the first time, make sure you use a spatula to fill your piping bag about half full. After filling, twist the open end of the bag to push the frosting down and to prevent any from escaping out the top.
How Long Do German Chocolate Cupcakes Last?
While these little delights are best enjoyed fresh, they can be stored in an airtight container and placed in the fridge to maintain their deliciousness. This way, they should last for up to several days.
Where Are German Chocolate Cupcakes Originated?
You might be surprised, like many, to think that German chocolate cake and cupcakes hail from Germany, right? But here’s a fun twist: they’re actually all-American treats!
The “German” in their name isn’t about the country but a nod to Samuel German, who whipped up a special sweet baking chocolate back in the mid-1800s. Thanks to him, we got the delicious German Chocolate Cake, which inspired these yummy cupcakes.
German Chocolate Cupcakes W/ Frosting
- 1 cup all-purpose flour
- ½ cup packed light-brown sugar
- ¼ cup granulated sugar
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup hot water
- ¼ cup sour cream
Coconut Pecan Topping
- ½ cup evaporated milk
- 2 large egg yolks
- ½ cup packed light-brown sugar
- ¼ cup salted butter
- ½ tsp vanilla extract
- ⅔ cup sweetened shredded coconut
- ¾ cup chopped pecans
- 4 oz semi-sweet chocolate
- 6 Tbsp salted butter
- 3 oz cream cheese
- 1 ¼ cups powdered sugar
- 2 ½ Tbsp cocoa powder
For the Muffins
- Preheat the oven to 350°F (180°C). In a large mixing bowl, whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt for 30 seconds.
- Add in vegetable oil, milk, sour cream, egg, and vanilla extract and beat with an electric mixer on low speed for 2 minutes.
- Pour in hot water and stir until well combined.
- Fill paper-lined muffin cups 3/4 full and bake in a preheated oven for 16 – 19 minutes, until a toothpick inserted in the center of the cupcake comes out clean (or with a few moist crumbs).
- Remove from oven and allow to cool for several minutes in a muffin pan, then transfer to a wire rack to cool completely.
For the Coconut Pecan Topping
- Combine evaporated milk, egg yolks, brown sugar, vanilla extract and butter in a medium saucepan. Cook mixture over medium heat, stirring constantly, until thickened, about 10 – 15 minutes (mixture should come to a light boil, and when you run a rubber spatula along the bottom, you should see the bottom of the pan for a moment).
- In the meantime, you can chop up the pecans using a knife or food processor (just don’t process them for too long)
- Remove from heat and mix in shredded coconut and chopped pecans, and allow the mixture to cool to room temperature.
For the Chocolate Frosting
- Place semi-sweet chocolate in a microwave-safe bowl, then heat in the microwave at 50% power in 20-second intervals, stirring after each interval until melted and smooth. Alternatively, you can use your go-to melting method, like the double-boiler.
- Set aside and allow to cool to room temperature.
- In the bowl of an electric stand mixer fitted with the paddle attachment (an electric hand mixer would work fine, too), whip together butter and cream cheese on medium-high speed until smooth and fluffy.
- Blend in cocoa powdered and powdered sugar at low speed.
- With the mixer running, slowly power in melted chocolate and blend until combined. It should be done pretty quickly.
- Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping, then pipe the Chocolate Frosting around the cupcakes.
- Store in an airtight container.
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.