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Homemade Best German Chocolate Cupcakes photo

Best German Chocolate Cupcakes

Indulge in these decadent Best German Chocolate Cupcakes, featuring rich chocolate cake topped with creamy coconut-pecan frosting. A true delight!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 stick unsalted butter (8 tablespoons)
  • 3 oz semi-sweet baking chocolate
  • 2 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1/2 cup sour cream (room temperature)
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup evaporated milk
For the Frosting:
  • 4 large egg yolks
  • 1 cup light-brown sugar
  • 1 stick unsalted butter (diced into pieces)
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut flakes
  • 1 cup pecans (chopped)
  • 12 oz semi-sweet chocolate (chopped)
  • 3 sticks unsalted butter (room temperature)
  • 8 oz cream cheese (room temperature)
  • 2 cups confectioners sugar
  • 1/2 cup unsweetened cocoa powder (sifted)
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1/2 cup heavy whipping cream
  • 4 oz semi-sweet chocolate (chopped)
  • 2 tablespoons unsweetened shredded coconut (for garnish)

Equipment

  • Muffin tin
  • Cupcake Liners
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Double boiler
  • Whisk

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and for a beautiful presentation.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for rising.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.