Best German Chocolate Cupcakes
If you’re looking to impress at your next gathering or simply indulge in a sweet treat, look no further than these Best German Chocolate Cupcakes. Combining rich chocolate flavors with a delightful coconut and pecan frosting, these cupcakes bring a classic dessert to a new level of deliciousness. With each bite, you’ll experience the perfect balance of moist chocolate cake and creamy, nutty icing. So, roll up your sleeves, and let’s get baking!
Top Reasons to Make Best German Chocolate Cupcakes
- Decadent and flavorful: The rich chocolate cupcake paired with the creamy coconut-pecan frosting is a match made in dessert heaven.
- Perfect for any occasion: Whether it’s a birthday, holiday, or just a weekend treat, these cupcakes fit right in.
- Easy to customize: You can modify the recipe to include your favorite nuts or adjust the sweetness to your preference.
- Fun to decorate: The frosting and toppings allow for creativity, making these cupcakes visually stunning.
Ingredient Breakdown
- 1 stick unsalted butter (8 tablespoons): Adds richness and moisture to the cupcakes.
- 3 oz semi-sweet baking chocolate: Provides a deep chocolate flavor.
- 2 large eggs (room temperature): Essential for binding and structure.
- 3/4 cup granulated sugar: Sweetens the batter perfectly.
- 1 teaspoon vanilla bean paste (or pure vanilla extract): Enhances the flavor profile.
- 1/2 cup sour cream (room temperature): Adds moisture and a slight tang.
- 3/4 cup unsweetened cocoa powder: For that rich chocolate taste.
- 3/4 cup all-purpose flour: The backbone of the cupcake structure.
- 1/2 teaspoon baking soda: Helps the cupcakes rise.
- 1 teaspoon baking powder: Adds leavening for a light texture.
- 1/4 teaspoon salt: Enhances the flavors.
- 1 cup evaporated milk: Creates a moist and tender crumb.
- 4 large egg yolks: Richness and color for the frosting.
- 1 cup light-brown sugar: Adds a caramel-like sweetness.
- 1 stick unsalted butter (diced into pieces): For the frosting.
- 1 teaspoon vanilla extract: For flavor in the frosting.
- 2 cups sweetened shredded coconut flakes: Classic for German chocolate cake.
- 1 cup pecans (chopped): Adds crunch and nuttiness.
- 12 oz semi-sweet chocolate (chopped): For the frosting.
- 3 sticks unsalted butter (room temperature): Creates a creamy texture for the frosting.
- 8 oz cream cheese (room temperature): Adds tanginess to the frosting.
- 2 cups confectioners sugar: Sweetens the frosting.
- 1/2 cup unsweetened cocoa powder (sifted): Deepens the chocolate flavor in the frosting.
- 1 teaspoon vanilla bean paste (or vanilla extract): Further enhances the frosting flavor.
- 1/2 cup heavy whipping cream: For a light and fluffy frosting.
- 4 ounces semi-sweet chocolate (chopped): For drizzling over the cupcakes.
- 2 tablespoons unsweetened shredded coconut: For garnish.
Equipment & Tools
- Muffin tin: Essential for baking your cupcakes.
- Cupcake liners: Keeps the cupcakes moist and makes for easy serving.
- Mixing bowls: For combining your ingredients.
- Electric mixer: Helps achieve a light and fluffy batter and frosting.
- Rubber spatula: Great for scraping down the sides of the bowl.
- Measuring cups and spoons: For precise ingredient measurements.
- Double boiler: For melting chocolate gently without burning.
- Whisk: Useful for mixing dry ingredients and frosting.
Best German Chocolate Cupcakes: From Prep to Plate
Step 1: Prepare the Muffin Tin
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and for a beautiful presentation.
Step 2: Melt the Chocolate
In a double boiler, melt the 3 oz of semi-sweet baking chocolate along with the 1 stick of unsalted butter. Stir until smooth and set aside to cool slightly.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla bean paste until well combined. Add in the sour cream and the melted chocolate mixture, mixing until smooth.
Step 4: Combine Dry Ingredients
In another bowl, sift together the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined.
Step 5: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for rising.
Step 6: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Coconut-Pecan Frosting
In a medium saucepan, combine the evaporated milk, egg yolks, light-brown sugar, and diced butter. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let this mixture cool while you prepare the frosting.
Step 8: Prepare the Chocolate Frosting
In a large bowl, beat together the room temperature butter and cream cheese until smooth. Gradually add the confectioners sugar, sifted cocoa powder, and vanilla. Mix until creamy and fluffy. Add heavy whipping cream and beat until light and airy.
Step 9: Frost the Cupcakes
Once the cupcakes are cool, spread or pipe the chocolate frosting on top. Then, add a generous spoonful of the coconut-pecan frosting over the chocolate layer.
Step 10: Add Finishing Touches
Melt the 4 ounces of semi-sweet chocolate and drizzle it over the frosted cupcakes. Sprinkle with the additional unsweetened shredded coconut for that gorgeous finishing touch.
Swap Guide
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Use Greek yogurt instead of sour cream for a lighter version.
- Replace pecans with walnuts or almonds if you prefer.
- For a dairy-free option, use coconut cream and dairy-free chocolate.
Frequent Missteps to Avoid
Here are some common pitfalls to keep in mind:
- Not measuring ingredients accurately can lead to dense cupcakes. Always use measuring cups and spoons.
- Overmixing the batter can result in tough cupcakes. Mix until just combined.
- Letting the cupcakes cool in the tin for too long can cause them to become soggy.
- Forgetting to bring eggs and dairy to room temperature can affect the batter’s consistency.
Keep It Fresh: Storage Guide
To keep your Best German Chocolate Cupcakes delicious for longer:
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week.
- You can freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
Your Questions, Answered
Can I make these cupcakes in advance?
Absolutely! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving for the best texture and taste.
What can I substitute for the pecans?
If you’re not a fan of pecans, feel free to use walnuts or even omit the nuts entirely. You can also try using chocolate chips for added sweetness and texture.
How do I make the frosting less sweet?
You can reduce the amount of confectioners sugar in the frosting or add more cocoa powder to balance the sweetness. Additionally, using dark chocolate can also help cut the sweetness.
Can I use another type of chocolate?
Yes! You can experiment with milk chocolate or dark chocolate, depending on your personal taste preferences. Just keep in mind that this will alter the overall flavor profile.
Bring It to the Table
Now that you have mastered the art of creating these Best German Chocolate Cupcakes, it’s time to share your masterpiece with friends and family. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, these cupcakes are sure to be a hit. Enjoy the compliments and the joy that comes from sharing delicious food!
Best German Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and for a beautiful presentation.
- In a double boiler, melt the 3 oz of semi-sweet baking chocolate along with the 1 stick of unsalted butter. Stir until smooth and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla bean paste until well combined. Add in the sour cream and the melted chocolate mixture, mixing until smooth.
- In another bowl, sift together the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- In a medium saucepan, combine the evaporated milk, egg yolks, light-brown sugar, and diced butter. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let this mixture cool while you prepare the frosting.
- In a large bowl, beat together the room temperature butter and cream cheese until smooth. Gradually add the confectioners sugar, sifted cocoa powder, and vanilla. Mix until creamy and fluffy. Add heavy whipping cream and beat until light and airy.
- Once the cupcakes are cool, spread or pipe the chocolate frosting on top. Then, add a generous spoonful of the coconut-pecan frosting over the chocolate layer.
- Melt the 4 ounces of semi-sweet chocolate and drizzle it over the frosted cupcakes. Sprinkle with the additional unsweetened shredded coconut for that gorgeous finishing touch.
Notes
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Use Greek yogurt instead of sour cream for a lighter version.
- Replace pecans with walnuts or almonds if you prefer.
- For a dairy-free option, use coconut cream and dairy-free chocolate.
