German Chocolate Cupcakes

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These German Chocolate Cupcakes are moist chocolate cupcakes with a swirl of chocolate ganache and a sweet coconut pecan topping. It's a German chocolate cake in cupcake form.

Prep Time30

Cook Time23

Cooling Time30

Total Time1 23

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 831kcal

Author: Linda Warren

Equipment

Ingredients

Cupcake Batter

¼ cup semi-sweet chocolate chips
2 tablespoons cocoa powder
¼ cup heavy cream
6 tablespoons unsalted butter
½ cup white granulated sugar
¼ cup + 2 tablespoons light brown sugar
2 large eggs
½ teaspoon vanilla extract
¼ cup boiling water
1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup sour cream

Ganache

16 ounces semi sweet chocolate
8 ounces heavy whipping cream
¼ teaspoon salt
½ teaspoon vanilla extract

Coconut Pecan Topping

1 cup heavy cream
1 cup white granulated sugar
3 egg yolks
½ teaspoon salt
½ cup unsalted butter
1 teaspoon vanilla extract
1 cup chopped pecans
2 cups shredded coconut toasted

Garnish

pecan halves, shredded coconut

Instructions

Chocolate Ganache

In a mixing bowl, combine the chocolate chips, salt, and vanilla extract.
In a small saucepan, heat the heavy whipping cream until steaming. Do not let it boil.
Pour the heated whipping cream over the bowl with chocolate chips. Let it sit for 5 minutes so that the chocolate begins to melt. Whisk together until smooth then cover with plastic wrap and place in the refrigerator to cool and thicken. You want it to develop a pipeable consistency.

Chocolate Cupcakes

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a small mixing bowl, combine the chocolate chips and cocoa powder. Heat the heavy cream in a saucepan until steaming and then pour over the chocolate chips and cocoa. Cover and let sit for 5 minutes.
Place the butter and both sugars in a large mixing bowl and beat the mixture until fluffy.
Add the eggs, vanilla extract, and warm water. Mix until combined.
Now add the melted chocolate mixture and beat well.
Stir the flour, salt, and baking soda together in a medium bowl.
Add the dry ingredients to the wet ingredients and beat until just combined.
Add the sour cream and blend until smooth.
Scoop about ¼ cup of batter into each cupcake liner. You want it filled about halfway.
Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.

Coconut Pecan Topping

While the cupcakes are baking, place the heavy cream, sugar, and eggs into a saucepan.
Heat over the stove on medium heat, mixing every couple minutes until it begins to simmer. Turn the heat down to medium-low and continue to cook until the mixture has thickened slightly.
Add the salt, butter, and vanilla extract to the heated mixture. Mix together until fully combined and melted.
Remove the mixture from the heat and add the chopped pecans and toasted shredded coconut. Stir until combined.
Place the topping in the refrigerator for at least 30 minutes. This will help it thicken.

To assemble:

Remove the ganache from the refrigerator and fill a piping bag fitted with a large star piping tip. Swirl a large base of frosting on each cooled cupcake, keeping it relatively flat. The coconut pecan topping will be added on top.
Once the coconut pecan topping has cooled completely, place a scoop of topping on top of each ganache-covered cupcake.
To garnish each cupcake, sprinkle the tops with shredded coconut and a pecan half.

Notes

HOW TO TOAST COCONUT

To toast the coconut, spread out on a parchment-covered baking sheet. Place in a 350°F oven and let cook for about 15 minutes or until most of the coconut is golden brown.

Nutrition