Dessertscookingclassy4.9
German Chocolate Cupcakes
All the flavors of the classic German chocolate cake in perfect individual cupcake servings! These are incredibly delicious and perfect for birthdays and holidays. You get a soft and tender chocolate cupcake topped with an ooey gooey coconuty topping and its finished with a border of creamy chocolate frosting!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- pan
- saucepan
- spatula
- strainer
- microwave
📝 Preparation Steps
1
FOR THE CUPCAKES: Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for ⏱️ 30 seconds.
baking powder1 tsp
2
Add in vegetable oil, milk, 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. Add in sour cream and mix until combined.
large egg1large egg yolks2vanilla extract1 tsptsp vanilla extract1/2
3
Fill paper lined muffin cups 3/4 full and bake in preheated oven for 16 – ⏱️ 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).
4
Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
5
Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping (in a mound in the center) then pipe the Chocolate Frosting around cupcakes. Store in an airtight container.
6
FOR THE COCONUT PECAN TOPPING: In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter.
large egg1large egg yolks2
7
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).
8
Remove from heat and strain through a fine mesh strainer into a mixing bowl. Stir in vanilla then mix in shredded coconut and chopped pecans and allow mixture to cool to room temperature.
9
FOR THE CHOCOLATE FROSTING: Place semi-sweet chocolate in a microwave safe bowl, then heat in microwave on 50% power in ⏱️ 20 second intervals stirring after each interval until melted and smooth, set aside and allow to cool slightly.
semi-sweet chocolate (, chopped)4 oz
10
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.
cream cheese (, softened)3 oz
11
Blend in cocoa powdered on low speed, then blend in powdered sugar. With mixer running, slowly power in melted chocolate and blend until combined. Add in cream 1 tsp at a time, as needed to reach desired consistency.
Nutrition Facts
calories
538 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
3 g
sugar Content
45 g
sodium Content
310 mg
protein Content
5 g
cholesterol Content
89 mg
carbohydrate Content
58 g
saturated Fat Content
20 g
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