How To Make German Chocolate Cupcakes
Treat yourself with these indulgent chocolate cupcakes that are soft and fluffy paired with a smooth chocolate frosting and a sweet coconut pecan topping.
For One Bowl Chocolate Cupcakes:
- 1cupall purpose flour
- ½cuplight brown sugar,packed
- ⅓cupgranulated sugar
- ⅓cupcocoa powder
- 1tspbaking powder
- ½tspbaking soda
- ⅓cupvegetable oil
- 1large egg
- 1tspvanilla extract
- ⅓cuphot water
- ¼cupsour cream
For Coconut Pecan Topping:
- ½cupevaporated milk,regular fat
- 2largeegg yolks
- ½cuplight brown sugar,packed
- ¼cupsalted butter,diced into pieces
- ½tspvanilla extract
- 1cupcoconut,sweetened, shredded
For Chocolate Frosting:
- 4ozsemi sweet chocolate,chopped
- 6tbspsalted butter,softened
- 3ozcream cheese,softened
- 1¼cupspowdered sugar
- 2½tbspcocoa powder
- 4tspheavy cream,as needed
Preheat oven to 350 degrees F.
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 ¾ full and bake in preheated oven for 16 to 19 minutes until a toothpick inserted in the center of the 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 tablespoon of the coconut pecan topping (in a mound in the center) then pipe the chocolate frosting around cupcakes. Store in an airtight container.
Chocolate Pecan Topping:
In a medium saucepan combine, evaporated milk, egg yolks, brown sugar, and butter.
Cook mixture over medium heat for about 10 to 15 minutes, stirring constantly until thickened. (The mixture should come to a light boil and leaves a path on the pan when run with a spatula).
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.
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 (or an electric hand mixer), whip together butter and cream cheese on medium-high speed until smooth and fluffy.
Blend in cocoa powder at low speed, then blend in powdered sugar. With the mixer running, slowly power in melted chocolate and blend until combined.
Add in cream 1 teaspoon at a time, as needed to reach desired consistency.
- Calories: 487.70kcal
- Fat: 32.07g
- Saturated Fat: 14.13g
- Trans Fat: 0.44g
- Monounsaturated Fat: 12.51g
- Polyunsaturated Fat: 3.34g
- Carbohydrates: 49.92g
- Fiber: 3.33g
- Sugar: 37.31g
- Protein: 5.52g
- Cholesterol: 87.95mg
- Sodium: 302.13mg
- Calcium: 110.28mg
- Potassium: 235.75mg
- Iron: 1.94mg
- Vitamin A: 149.68µg
- Vitamin C: 0.54mg
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