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German Chocolate Cupcakes with Coconut Pecan Frosting and Chocolate Ganache Filling Recipe

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3.9 from 10 reviews

These German Chocolate Cupcakes are a delightful twist on the classic cake, featuring moist, fluffy chocolate cupcakes filled with rich chocolate ganache and topped with a luscious pecan coconut frosting. Perfect for special occasions or an indulgent treat, they combine the deep flavors of German chocolate with a creamy, nutty topping and a hint of bourbon in the filling.

Ingredients

For the Cupcakes:

  • 1½ cups all-purpose flour (180g)
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 ounces German Chocolate chopped (57g, half of a 4oz bar)
  • ¼ cup hot coffee (60mL)
  • 6 tablespoons unsalted butter, softened (84g)
  • 1¼ cups granulated sugar (250g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk, room temperature (120mL)
  • ⅓ cup sour cream, room temperature (80g)

For the Frosting:

  • 1 cup + 2 tablespoons packed light-brown sugar (250g)
  • 1 12-ounce (355mL) can evaporated milk
  • 3 large egg yolks
  • ¾ cup unsalted butter (170g)
  • ¼ teaspoon salt
  • 3⅔ cups sweetened flaked coconut (300g)
  • 1½ cups pecans, toasted and coarsely chopped (188g)
  • 1 teaspoon pure vanilla extract
  • 16 candied or toasted pecan halves for garnishing

For the Filling (Ganache):

  • 1 cup semisweet chocolate bars chopped (180g)
  • ½ cup heavy cream (120mL)
  • 1 tablespoon bourbon (optional)

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (180°C) and position the oven racks in the upper and lower thirds. Line two 12-cup muffin tins with cupcake liners, totaling 16 cupcakes.
  2. Mix dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl and set aside.
  3. Melt German chocolate: Place the chopped German chocolate into a bowl and pour the hot coffee over it. Let sit for a few minutes to melt, then whisk until smooth. Set aside.
  4. Cream butter and sugar: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened butter until smooth and creamy. Add the granulated sugar and beat on medium speed until fluffy, about 3 minutes, stopping to scrape down the sides as needed.
  5. Add eggs and vanilla: Add eggs one at a time, mixing thoroughly after each addition. Then add the vanilla extract and beaten melted chocolate mixture, mixing until just incorporated.
  6. Combine wet and dry ingredients: In a small bowl, whisk together the milk and sour cream. On low speed, add one-third of the flour mixture, mixing until just combined. Add half of the sour cream mixture, mix gently, then alternate with the remaining flour and sour cream ending with the flour mixture. Avoid overmixing.
  7. Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners. Bake for approximately 18 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool cupcakes: Remove cupcakes from the oven and transfer to wire racks to cool completely.
  9. Prepare frosting: In a medium saucepan, combine the light-brown sugar, evaporated milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 5 minutes. Remove from heat and stir in the sweetened flaked coconut, toasted pecans, and vanilla extract. Let cool for 30 to 60 minutes until spreadable.
  10. Make ganache filling: Place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat just until bubbling (not boiling). Pour hot cream over chocolate and let sit for a few minutes before whisking until smooth. Stir in bourbon if using.
  11. Core cupcakes: Use an apple corer to remove the centers of each cooled cupcake carefully without cutting through the bottom. Trim the bottom part of the removed core, keeping about a ½-inch thick piece from the top; set these aside.
  12. Fill with ganache: Fill each cored cupcake hole with a generous spoonful of chocolate ganache, then replace the trimmed core pieces on top.
  13. Frost cupcakes: Generously cover the tops of the cupcakes with the pecan coconut frosting. Drizzle additional ganache over the frosting.
  14. Garnish and serve: Top each cupcake with a candied or toasted pecan half for decoration. Serve once frosting is set sufficiently.

Notes

  • Room temperature ingredients yield better texture and mixing.
  • Using freshly brewed hot coffee enhances the chocolate flavor but can be substituted with hot water in a pinch.
  • Bourbon in the ganache is optional but adds a nice depth of flavor.
  • Make sure not to overbake cupcakes to keep them moist and tender.
  • Allow frosting to cool completely before spreading to achieve the best texture.
  • To toast pecans, place them in a dry skillet over medium heat and stir frequently until fragrant, about 5 minutes.

Find it online: https://marthatasty.com/german-chocolate-cupcakes-with-coconut-pecan-frosting-and-chocolate-ganache-filling-recipe/