German Chocolate Cupcakes

Introduction

German Chocolate Cupcakes are a three-part masterpiece of flavor and texture. You get a deeply chocolate cupcake, a rich coconut-pecan filling, and a silky chocolate buttercream, all in one perfect, portable bite.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 28 minutes

Total Time: 53 minutes

Servings: 16 cupcakes

Ingredients

• 1/3 cup sugar
• 1/3 cup evaporated milk
• 3 tablespoons butter
• 1 large egg (thoroughly beaten)
• 1/2 cups desiccated coconut (sweetened or unsweetened; have a little extra for decorating the cupcakes)
• 1/3 cup chopped pecans (plus a little extra for decorating the cupcakes)
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cocoa powder (natural or Dutched will both work with this recipe)
• 1/4 cup unsalted butter (room temperature)
• 1 cup sugar
• 2 ounces milk chocolate
• 2 large eggs (room temperature)
• 2 large egg yolks (room temperature)
• 9 tablespoons vegetable oil (This is the same as 1/2 cup + 1 tablespoon – measure in a liquid measuring cup)
• 2 teaspoons vanilla extract
• 1/3 cup full-fat sour cream
• 1/2 cup water (room temperature, measured in a liquid measuring cup)
• 1 cup unsalted butter (room temperature)
• 1/2 cup cocoa powder
• 2 cups powdered sugar (add more if needed to get desired stiffness)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• chocolate syrup (to taste, for decorating cupcakes)

Instructions

1. Make the Coconut-Pecan Filling: In a medium saucepan over medium heat, combine the first 1/3 cup sugar, evaporated milk, and 3 tablespoons of butter. Cook until the butter melts and the mixture is steaming, stirring frequently.
2. Slowly whisk about 1/4 cup of the hot milk mixture into the 1 thoroughly beaten egg to temper it. Then, whisk the egg mixture back into the saucepan.
3. Cook, stirring constantly, for 4-6 minutes until the mixture thickens and bubbles. Remove from heat and stir in the 1/2 cups desiccated coconut, 1/3 cup chopped pecans, and 1/2 teaspoon vanilla extract. Let cool completely while you make the cupcakes. It will thicken further as it cools.
4. Make the Cupcake Batter: Preheat your oven to 350°F (175°C). Line a muffin tin with 16 paper liners. In a medium bowl, whisk together the 1 cup flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and the first 1/2 cup cocoa powder. Set aside.
5. In a large heatproof bowl, combine the 1/4 cup unsalted butter, the second 1 cup sugar, and the 2 ounces milk chocolate. Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the butter and chocolate are fully melted and the mixture is smooth. Remove from heat and let cool for 5 minutes.
6. To the warm chocolate mixture, whisk in the 2 large eggs and 2 large egg yolks, one at a time, until fully combined. Whisk in the 9 tablespoons vegetable oil and 2 teaspoons vanilla extract until the mixture is glossy and smooth.
7. Whisk in the 1/3 cup sour cream until just combined. Add the dry flour mixture in two additions, alternating with the 1/2 cup water, whisking until the batter is smooth with no dry pockets.
8. Divide the batter evenly among the 16 prepared liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the Chocolate Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter on medium-high speed until creamy, about 2 minutes. Sift in the second 1/2 cup cocoa powder and beat on low until incorporated, then on medium until smooth.
10. Gradually add the 2 cups powdered sugar with the mixer on low. Once incorporated, add the 1/2 teaspoon vanilla extract and 1/2 teaspoon salt. Beat on medium-high speed for 2-3 minutes until light and fluffy. If frosting is too soft, add more powdered sugar 1 tablespoon at a time.
11. Assemble the Cupcakes: Once cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each. Fill each cavity with the cooled coconut-pecan filling.
12. Pipe or spread the chocolate buttercream onto each cupcake. Drizzle with chocolate syrup to taste and sprinkle with the reserved extra desiccated coconut and chopped pecans for decoration.

Variations

1. Deconstructed Style: Skip coring the cupcakes. Simply frost the top with chocolate buttercream and create a small well in the center of the frosting to spoon in the coconut-pecan filling.
2. Swirl It: For a marbled look, place a dollop of the coconut-pecan filling on top of the frosted cupcake and use a toothpick to gently swirl it into the chocolate buttercream.
3. Filling-First Frosting: For a surprise in every bite, spoon a small amount of frosting into the cored hole first, then top with the coconut-pecan filling before frosting the top normally.
4. Mini Cupcakes: Bake the batter in a mini muffin tin for bite-sized treats, adjusting the bake time to 10-12 minutes.

Tips for Success

1. Room Temperature is Key: Having your eggs, sour cream, and butter at room temperature ensures your cupcake batter emulsifies properly, leading to a smoother, more even crumb.
2. Measure Oil Correctly: Use a liquid measuring cup for the 9 tablespoons (1/2 cup + 1 tbsp) of vegetable oil for accuracy, as it’s a primary source of moisture in the cake.
3. Cool Filling Completely: The coconut-pecan filling must be completely cool and thick before you fill the cupcakes; otherwise, it can make the cupcake soggy.
4. Sift Dry Ingredients: Sifting the cocoa powder and powdered sugar for their respective components prevents lumps in both your cake batter and your frosting.

Storage & Reheating

Store assembled cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The frosting may firm up when chilled; let cupcakes sit at room temperature for 30 minutes before serving for the best texture.

FAQ

Can I use sweetened or unsweetened coconut?

Yes, as noted, either works. Sweetened coconut will yield a sweeter, more traditional filling, while unsweetened allows the buttery, toasty flavors to shine a bit more.

My filling seems too runny. What happened?

The filling thickens significantly as it cools. Ensure you cooked it for the full time until it bubbles and allow it to cool completely at room temperature before using. It should be a spreadable, thick consistency.

What’s the difference between natural and Dutched cocoa?

Natural cocoa is acidic and gives a sharper chocolate flavor, while Dutched cocoa is alkalized for a milder, darker taste. Both work here due to the baking soda in the recipe, which reacts with the acid in natural cocoa.

Can I make components ahead?

Absolutely. The coconut-pecan filling can be made and refrigerated for up to 3 days. The cupcakes can be baked 1 day ahead and stored unfrosted at room temperature. The frosting can be made and refrigerated for up to 5 days; let it come to room temperature and re-whip before using.

What size eggs should I use?

This recipe is developed using standard US large eggs. Using a different size can affect the texture and structure of both the filling and the cupcakes.

Why do I need both whole eggs and extra yolks in the cupcake?

The extra yolks add richness, fat, and a tender, velvety crumb to the chocolate cupcakes, making them extra decadent.