German Chocolate Cupcakes with Ganache Filling

Name: German Chocolate Cupcakes with Ganache Filling
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 17 cupcakes
Ingredients: 1/4 cup water; 2 ounces German's sweet baker’s chocolate, chopped; 1 ounce semi-sweet Baker’s chocolate, chopped; 1 cup + 1 1/2 tablespoon AP flour; 3/4 teaspoons baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon cocoa powder; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup semisweet chocolate chips; 1/3 cup heavy whipping cream; 2 tablespoons salted butter, cubed; 4 oz. German's sweet baker’s chocolate, chopped; 2 oz. semi-sweet Baker’s chocolate, chopped; 1 cup sweetened shredded coconut; 3/4 cup coarsely chopped pecans; 2 egg yolks; 1 5 oz. can evaporated milk; 1/2 cup +2 tablespoons brown sugar, packed; 6 tablespoons unsalted butter, softened; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 3 oz. semi-sweet Baker’s chocolate, chopped; 1/2 teaspoon vegetable oil; 1 tablespoon heavy cream

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Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings
17 cupcakes
Course
Dessert, Cake

German Chocolate Cupcakes with Ganache Filling

Victor Mills

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Super moist, rich, chocolaty German Chocolate Cupcakes brimming with Chocolate Ganache all topped with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! AKA meet your new obsession. These German Chocolate Cupcakes are a chocolate lovers dream; a coconut lovers dream; a caramel lovers dream and about to become YOUR dreams come true!

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Ingredients

Servings

Cupcakes

1/4 cup water
2 ounces German's sweet baker’s chocolate, chopped
1 ounce semi-sweet Baker’s chocolate, chopped
1 cup + 1 1/2 tablespoon AP flour
3/4 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cocoa powder
1 cup sugar
1/2 cup unsalted butter, softened, (1 stick)
2 large eggs at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup semisweet chocolate chips

Ganache Filling

1/3 cup heavy whipping cream
2 tablespoons salted butter, cubed
4 oz. German's sweet baker’s chocolate, chopped
2 oz. semi-sweet Baker’s chocolate, chopped

Coconut Pecan Frosting

1 cup sweetened shredded coconut
3/4 cup coarsely chopped pecans
2 egg yolks
1 5 oz. can evaporated milk
1/2 cup +2 tablespoons brown sugar, packed
6 tablespoons unsalted butter, softened,
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Chocolate Drizzle (optional):

3 oz. semi-sweet Baker’s chocolate, chopped (may sub chocolate chips)
1/2 teaspoon vegetable oil
1 tablespoon heavy cream

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Instructions

Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for 1 1/2- 2 minutes (until simmering), stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool.
Toast Coconut and Pecans (for frosting): Heat oven to 350 degrees F. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally and watching closely towards the end as coconut turns very quickly. Once golden, remove to a large bowl/platter, or any cool surface.
Cupcakes: Grease 17 cupcake liners in a cupcake/muffin pan. Set aside.
Heat 1/4 cup water in a medium microwave safe bowl until simmering (about 1 minute on high). Add chopped German and semi-sweet chocolate; whisk until smooth. Set aside to cool.
Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
With a hand or electric mixer on medium-high speed, cream butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs, 1 at a time, mixing just until incorporated after each egg. Beat in melted chocolate followed by vanilla.
Turn mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.
Pour batter into greased cupcake liners. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.
Frosting: Meanwhile, whisk the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer then turn heat down to medium. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon, approximately 6-8 minutes. Remove from heat and stir in vanilla, salt, coconut and pecans. Allow to cool before frosting (you can place in the refrigerator to spread up this process.)
Assemble: Insert a knife at 45 degrees approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top (“Top”) – or just eat the bottom of the cone. (see How To Pics HERE). Fill each cupcake with a heaping 1/2 teaspoon Ganache and replace Top.* Scoop the frosting onto the cooled cupcakes with a heaping 1/2 ounce ice cream scoop.
Chocolate Drizzle (optional): Add chocolate, heavy cream and vegetable oil to a medium microwave safe bowl. Melt chocolate in microwave, mixing at 30 second intervals until melted. Drizzle over cupcakes by placing chocolate in a Ziploc bag, and cutting off the corner.
Store Cupcakes in an airtight container for up to 2 days then refrigerate.
I like to warm my cupcakes for 10 seconds or so before eating- so good!

Notes

*If Ganache has thickened too much, then microwave at 5-10 second intervals, stirring in between until Ganache reaches desired consistency. **Ganache will thicken as cupcakes sit at room temperature and is still delicious but for a "molten" oozing ganache as shown, microwave cupcakes for 5-10 seconds each before devouring.