German Chocolate Cupcakes
User Reviews
5.0
6 reviews
Excellent
German Chocolate Cupcakes
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A decadent chocolate cupcake topped with whipped chocolate ganache frosting and coconut pecan filling!
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Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted unsalted butter
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
For the Frosting:
- 1 cup heavy whipping cream
- 8 ounces chocolate chopped
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
For the Coconut Pecan Filling:
- 3/4 cup heavy whipping cream
- 2 large egg yolks
- 1/4 cup light brown sugar
- 1/2 cup (1 stick) salted butter cubed
- 1 cup shredded toasted coconut
- 3/4 cup roasted salted pecans chopped
Instructions
To make the cupcakes:
- Preheat the oven to 350 degrees Fahrenheit.
- Line 12 cupcake tins with paper liners or grease them with nonstick baking spray.
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, and sugar. Whisk to combine.
- In a medium mixing bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold them together gently, making sure not to overmix. Keep folding just until no large lumps of flour remain.
- Fill each cupcake tin ¾ of the way full and bake the cupcakes for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before icing them.
To make frosting:
- Heat the heavy cream in a small saucepan, just until it starts to steam and bubble around the edges.
- Add the chopped chocolate, butter and vanilla to a large bowl. Pour the cream over the chocolate and allow it to sit for one minute.
- Then, whisk the mixture together until smooth. Transfer the icing to the fridge and allow it to chill until fully set (about 4 hours). (NOTE: I would start making the filling while the mixture is chilling so that everything is ready to assemble once the frosting is ready.)
- Once the icing has hardened, transfer it to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until it is light and fluffy - about 2 minutes,
- Transfer the icing to a piping bag fitted with your choice of tip and set aside until ready to use.
To make the filling:
- In a small saucepan over medium heat, combine the cream, egg yolks, and brown sugar.
- Heat until the mixture is bubbling and the sugar has dissolved-- about 4 minutes. Make sure to stir often.
- Add the butter, coconut and pecans and stir to combine.
- Allow the mixture to cool to room temperature before adding to the cupcakes.
To assemble:
- Pipe a small ring of chocolate icing around the edge of each cupcake, making sure it is large enough to hold the filling in the center.
- Then, fill each ring of icing with coconut pecan filling.
- Enjoy immediately or store in an airtight container in the fridge for up to three days .
Notes
- Storing: Once cooled and frosted, enjoy immediately or store in an airtight container in the fridge for up to three days
- Once cooled and frosted, enjoy immediately or store in an airtight container in the fridge for up to three days
- Freezing: To freeze frosted cupcakes, frost completely cooled cupcakes and place them on a sheet pan. Cover with plastic wrap and freeze for a few hours making sure the frosting freezes completely. When frozen solid, transfer them to an airtight container and freezer for up to 3 months. Thaw in the fridge overnight before serving.
- To freeze frosted cupcakes, frost completely cooled cupcakes and place them on a sheet pan. Cover with plastic wrap and freeze for a few hours making sure the frosting freezes completely. When frozen solid, transfer them to an airtight container and freezer for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition Information
Show Details
Serving
0g
Calories
612kcal
(31%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
47g
(72%)
Saturated Fat
28g
(140%)
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
130mg
(5%)
Potassium
272mg
(8%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
882IU
(18%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 612kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 130mg | 5% |
| Potassium | 272mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 882IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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