Ah, the allure of chocolate—it’s like an irresistible siren call, especially when it comes wrapped in a cupcake liner. I remember the first time I tried a German Chocolate Cupcake; it felt like discovering a hidden treasure. The blend of rich, dark chocolate with a gooey coconut-pecan topping is a symphony of flavors.
It’s like a warm hug from a dear friend, but with a little more sweetness and a lot less awkwardness. Whether you’re a dessert aficionado or just someone who likes to indulge now and then, these cupcakes will make your taste buds dance with joy!
Steps
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt for about 30 seconds. Add vegetable oil, milk, egg, and vanilla extract, and mix on low speed with an electric mixer for 2 minutes. Stir in hot water and sour cream until well combined.
- Bake the Cupcakes: Line a muffin tin with paper liners and fill each cup 3/4 full with the batter. Bake in the preheated oven for 16 to 19 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Make the Coconut Pecan Topping: In a medium saucepan, combine evaporated milk, egg yolks, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a light boil, about 10 to 15 minutes. Remove from heat, strain through a fine mesh sieve, and stir in vanilla, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.
- Prepare the Chocolate Frosting: Melt semi-sweet chocolate in a microwave-safe bowl at 50% power, stirring every 20 seconds until smooth. In a separate bowl, whip butter and cream cheese with an electric mixer until smooth and fluffy. Gradually blend in cocoa powder and powdered sugar, then slowly incorporate the melted chocolate. Add cream, one teaspoon at a time, until the frosting reaches your desired consistency.
- Assemble the Cupcakes: Once the cupcakes have cooled, top each one with a tablespoon of the coconut pecan topping in the center. Pipe the chocolate frosting around the edge of each cupcake. Store the finished cupcakes in an airtight container for freshness.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1/4 cup sour cream
- 1/2 cup evaporated milk
- 2 large egg yolks
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2/3 cup shredded coconut
- 1/2 cup chopped pecans
- 4 ounces semi-sweet chocolate
- 1/2 cup unsalted butter
- 4 ounces cream cheese
- 1/3 cup cocoa powder
- 2 cups powdered sugar
- Heavy cream, as needed
Nutritional Values
Calories: 6456 | Calories from Fat: 3672 | Fat: 408g | Saturated Fat: 240g | Cholesterol: 1068mg | Sodium: 3720mg | Potassium: 3660mg | Carbohydrates: 696g | Fiber: 36g | Sugar: 540g | Protein: 60g | Vitamin A: 6768IU | Vitamin C: 12mg | Calcium: 1320mg | Iron: 24mg
FAQ
- What makes German Chocolate Cupcakes special?
- German Chocolate Cupcakes are unique because they capture the essence of the classic German chocolate cake in a convenient cupcake form. They feature a soft, tender chocolate base topped with a rich coconut pecan topping and finished with a creamy chocolate frosting.
- How long does it take to make German Chocolate Cupcakes?
- The entire process, including preparation and baking, takes about an hour. You’ll spend approximately 40 minutes on preparation and an additional 20 minutes for baking.
- Can I add sea salt to these cupcakes?
- Yes, if you enjoy the combination of salty and sweet, consider sprinkling a pinch of flaky or coarse sea salt on top of the finished cupcakes for an extra flavor dimension.
- What type of chocolate is used in the cupcake batter?
- The cupcake batter is made with a milk chocolate base, which is more in line with traditional German chocolate flavors rather than a rich, dark chocolate.
- How should I store German Chocolate Cupcakes?
- Once the cupcakes are fully assembled and cooled, store them in an airtight container to maintain their freshness and flavor.
Tips
- Ensure the coconut pecan topping is cooked until thickened and comes to a light boil; this allows for the perfect texture when it cools.
- Use a fine mesh strainer to filter the coconut pecan topping for a smoother finish before adding the coconut and pecans.
- When melting the chocolate for the frosting, use 50% power in the microwave and stir frequently to avoid burning it.
- If you like the combination of sweet and salty, sprinkle a touch of flaky or coarse sea salt on top of the cupcakes for an enhanced flavor profile.
Equipment
- Electric mixer (stand mixer or handheld)
- Fine mesh strainer
- Microwave-safe bowl
- Muffin pan
- Wire cooling rack
- Piping bag (for frosting)
- Paddle attachment (if using a stand mixer)
