How to Make the Best German Chocolate Cupcakes Ever
Meet my latest obsession: German chocolate cupcakes! This easy recipe shows you how to make a chocolate cupcake from scratch, topped with homemade chocolate frosting and a dollop of perfect buttercream. It's the ultimate dessert. Get the full printable recipe here with step by step photos: https://www.bostongirlbakes.com/germa... Yield: 12 cupcakes Ingredients For the cupcakes 1 cup (200 g) granulated sugar 1 cup (120 )g all-purpose flour spooned and leveled 6 Tablespoons (31 g) unsweetened Cocoa powder 1 teaspoon baking powder ½ teaspoons baking soda ¼ teaspoon salt 1 large egg room temperature ½ cup (120 ml) buttermilk ¼ cup (60 ml) vegetable oil 1 teaspoons vanilla extract ½ cup (120 ml) hot coffee For the chocolate frosting: 10 Tablespoons (141 g) unsalted butter softened 1 ¼ cups (141 g) powdered sugar 1 Tablespoon heavy cream 1 teaspoon vanilla extract 6 Tablespoons (31 g) unsweetened cocoa powder (or Dutch Process) For the coconut topping: ¼ cup (½ stick; 57 g) unsalted butter ½ cup (107 g) packed light or dark brown sugar 1 large egg yolk 4 ounces (120 ml) evaporated milk ½ teaspoon pure vanilla extract 1 cup (85 g) sweetened shredded coconut ½ cup (63 g) toasted, chopped pecans Instructions Make the chocolate cupcakes Prep oven and pans. Position a rack in the center of your oven. Pre-heat oven to 350°F (180℃). Prepare a muffin pan with cupcake liners. Combine dry ingredients. In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside. Combine wet ingredients. In a second large mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract until well combined. Combine wet and dry ingredients. Add the wet ingredients to the flour mixture, and stir with a rubber spatula, together just until the last of flour has been incorporated. Add coffee Stir in the hot coffee to the batter and stir to combine. (batter will be thin). Bake cupcakes. Fill each cupcake well about 3/4 cup full of batter. Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean, rotating pans halfway through baking. Remove cupcakes from the oven and cool in the pans for 5 minutes, then transfer to a cooling rack and cool on a wire rack. Cool completely. Make the chocolate frosting: In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute. With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine. Add in the cocoa powder and mix on low speed at first until incorporated. Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed. Use right away, or store in the fridge, in a covered container for up to 5 days. Make coconut pecan filling: In a saucepan over medium heat, combine butter, brown sugar, egg yolk, and and evaporated milk. Whisk until mixture boils. Once boiling, continue to whisk for about 5 minutes until thickened. Remove from the heat and with a spatula or wooden spoon stir in the vanilla, coconut and pecans. Allow to cool slightly before using. Assemble cupcakes: Top each cooled cupcake with chocolate frosting. I piped the frosting in a circle (one layer). Then place a generous dollop of the coconut pecan frosting in the center of the cupcake. Notes Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best flavor and texture, let chilled cupcakes sit at room temperature for 20–30 minutes before serving. Freezing: Unfrosted cupcakes: Wrap each cupcake in plastic wrap, then place in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the fridge, then frost. Frosted cupcakes: Freeze on a baking sheet until solid, then transfer to a container. The frosting texture may soften slightly after thawing, but the flavor will still be delicious. Hot coffee – Brings out the chocolate flavor without tasting like coffee; boiling water can be used as a substitute. Or combine boiling water with espresso powder.
