German Chocolate Cupcakes
User Reviews
4.9
German Chocolate Cupcakes
Description
The recipe begins with a one-bowl chocolate cupcake batter combining cocoa powder, flours, sugars, oil, milk, and sour cream to produce moist cupcakes. After baking, they cool before being topped with a mound of coconut pecan topping made by cooking evaporated milk, egg yolks, butter, brown sugar, vanilla, shredded coconut, and chopped pecans until thick and chewy.
Finally, cupcakes are finished with a creamy chocolate frosting containing semi-sweet chocolate, butter, cream cheese, powdered sugar, cocoa powder, and heavy cream for a rich, smooth finish. This layered combination balances the soft, chocolatey cake with a gooey nutty topping and luscious frosting.
These cupcakes suit occasions needing individual chocolate desserts with a variety of textures—moist crumb, crunchy nuts, and creamy frosting. Store them in an airtight container to maintain freshness.
Ingredients
One Bowl Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup light brown sugar packed
- 1/3 cup granulated sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 egg large
- 1 tsp vanilla extract
- 1/3 cup water hot
- ¼ cup sour cream
Coconut Pecan Topping
- 1/2 cup evaporated milk (regular fat)
- 2 egg large yolks
- 1/2 cup light brown sugar packed
- 1/4 cup butter diced into pieces, salted
- 1/2 tsp vanilla extract
- 1 cup coconut sweetened shredded
- 3/4 cup pecans chopped
Chocolate Frosting
- 4 oz semi-sweet chocolate , chopped
- 6 Tbsp butter softened, salted
- 3 oz cream cheese , softened
- 1 1/4 cups powdered sugar
- 2 1/2 Tbsp cocoa powder
- 2 - 4 tsp heavy cream , as needed
Instructions
- 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.
- 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.
- 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).
- Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
- 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.
- FOR THE COCONUT PECAN TOPPING: In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter.
- 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).
- 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.
- 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.
- 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 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.
User Reviews
Overall Rating
4.9
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