German Chocolate Cupcakes

5 from 1 vote

Moist chocolate cupcakes are filled with a sweet coconut pecan mixture and topped with chocolate buttercream in these German Chocolate Cupcakes. A shareable twist on German chocolate cake, these cupcakes are perfect for BBQs, picnics, and more.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: german chocolate cupcakes

Servings: cupcakes

Calories: 299kcal

Author: Jill

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour
6 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 teaspoon unsalted butter melted
1/4 cup vegetable oil
3/4 teaspoon vanilla extract
1 large egg (at room temperature)
1/2 cup milk
1/2 cup hot coffee (or hot water)

Coconut Pecan Topping

6 ounces evaporated milk
2 large egg yolks
3/4 cups granulated sugar
6 Tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup sweetened shredded coconut
3/4 cups chopped pecans toasted

Chocolate Buttercream

1 cup unsalted butter softened at room temperature
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
4 Tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

Make the Topping

In a large saucepan over medium heat, combine the egg yolks, evaporated milk vanilla extract and sugar and whisk until well heated and combined for 12-15 minutes, stirring constantly.
Remove from heat and stir in shredded coconut and pecans. Pour into a glass bowl and set aside to cool completely,

Chocolate Cupcakes

Preheat oven to 350°F and prepare a cupcake pan with cupcake liners.
Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
Add the melted butter, vegetable oil, sugar and vanilla extract to a large bowl and mix until well combined.
Add the dry ingredients to the wet ingredients and mix just until well combined. Don’t over mix. Add the hot coffee and mix until well combined.
Divide the cupcake the batter between the cupcake liners, filling a little more than half way full.
Bake 15-17 minutes, or until a toothpick inserted into the center comes out clean.

Chocolate Buttercream

In a large bowl, add the softened butter beat until smooth. Add about half of the powdered sugar and the cocoa powder and mix until well combined and smooth.
Add the vanilla extract and 2 tablespoons of cream and mix until well combined and smooth. Add the remaining powdered sugar and salt and mix until well combined and smooth. Spoon in additional heavy cream, as needed, to get the right buttercream consistency.
Use a small, sharp knife to remove the cupcake cores (centers). Add the buttercream to a piping bag fitted with a medium sized star tip. Pipe a ring of buttercream around the outer edge of each cupcake.
Fill the cupcake core and the middle of the buttercream ring on top with the coconut pecan filling. Serve!

Video

Notes

Store cupcakes in an air-tight container in the fridge. Serve at room temperature. Cupcakes are best if eaten within 3-4 days.

Nutrition