German Chocolate Cupcakes
Ingredients
¾ c. unsweetened cocoa powder
1½ c. all-purpose flour
1½ c. granulated sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ c. warm water + ⅛ tsp. espresso powder
¾ c. buttermilk
3 tbsp. canola oil
1 tsp. vanilla
Topping:
½ c. heavy cream
½ c. sugar
1 large egg yolk
2½ tbsp. butter, cut into small pieces
¹⁄₈ tsp. vanilla extract
¼ teaspoon salt
½ c. pecans or walnuts, chopped
¾ c. unsweetened coconut
Chocolate buttercream frosting:
6 tbsp. unsalted butter, melted
½ c. unsweetened cocoa powder (natural, not Dutch-process)
¼ c. milk
2¼ c. confectioner’s sugar
½ tsp. vanilla extract
1 tsp. light corn syrup (optional)
Pinch of salt
DIRECTIONS:
1. Preheat oven to 350 degrees. Line 1 cupcake pan with liners, set aside.
2. In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, add eggs, warm water w/ espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn down speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.
4. Divide batter evenly among cups, filling ⅔ of the way full. Place in oven and bake for 20-21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!
5. Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer to a wire rack to cool. Prepare topping and frosting. Assemble as desired.
For the topping:
1. In a medium saucepan over medium heat, combine heavy cream, sugar and egg yolk.
2. Put the butter, salt, vanilla, nuts and coconut in a large heatproof mixing bowl and set aside.
3. Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spatula (make sure your thermometer reads 170 degrees.).
4. Pour the hot custard into the nut-coconut mixture and stir until the butter is melted. Cool completely to room temperature.
For the frosting:
1. In a the bowl of a stand mixer (with whisk attachment), beat the melted butter and cocoa powder powder until smooth.
2. Mix in the milk and powdered sugar, beating on medium speed to spreadable consistency (add an extra splash of milk if necessary, but frosting should be fairly stiff).
3. Add vanilla, light corn syrup, and pinch of salt. Beat for 20-30 seconds until light and fluffy
Stephen + Natalie | Makes approximately 12 cupcakes
Anything with coconut in anywhere is amazing 🙂 this looks lush
total yum!
It looks super rich and delicious
Yummy! Have to make these sometime soon!
These look so yummy! Thanks for sharing!
Yummm.. I just love German Chocolate!
Ooh, they look absolutely sinful!
THIS IS A WONDERFUL RECIPE!! I AM SAVING IT TO MY FAVORITES!! THANKS SO MUCH FOR SHARING, I WILL BE FOLLOWING ON MY WAY OUT SO I DON’T MISS ANY MORE OF THESE LITTLE GEMS!!
These lokk incredible! One of my favorite flavors! thank you for sharing at Uncommon! featuring this on our FB page today!;)
Thank you!
I made them today. They turn out PERFECT! Thank you for this recipe 🙂
Very tasty…I found the cupcake batter to make 18 cupcakes, of the standard size. I then made more of the topping and frosting. Having said that, the final product was a wonderful cupcake…the best chocolate frosting I’ve tasted! That could be why I was a little short, I don’t know! Thank you for sharing this recipe!
Thank you so much Connie!