German Chocolate Cupcakes ~ chocolate cupcakes topped with creamy chocolate frosting and the ever-classic German chocolate cake coconut-pecan topping. They're a delicious mix of chocolate cake, scrumptious chocolate frosting, and ooey-gooey coconut-pecan topping in every bite!
Sshhhhhhh ... don't tell my husband ... I think I have a new love.
Well, it's just a chocolate love, so maybe he'll be okay with it.
When a friend of mine made German Chocolate Cupcakes for a Cupcake Bar our teacher-team hosted a couple of weeks back, I immediately fell in love. I love, love, love German chocolate cake ... especially the ooey-gooey coconutty topping ... but I never thought of making it in cupcake form.
To make these amazingly fabulous German Chocolate Cupcakes, my friend first just bakes up chocolate cupcakes. You can use any ol' chocolate cupcake recipe you'd like, or whip 'em up from a cake mix. Whatever fits your fancy. I used my favorite chocolate cupcake recipe from The Hummingbird Bakery Cookbook, which I've included below.
Then she tops the chocolate cupcakes with that ever-classic German chocolate cake coconut topping. But wait!!!! Before that, she frosts the cupcakes with chocolate frosting! So, yes, you get a delicious mixture of chocolate cake, creamy chocolate frosting, and ooey-gooey coconut topping in each bite. G-E-N-I-U-S!!! Oh. My. Gosh. It's soooooo good.
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German Chocolate Cupcakes
Source: Chocolate cupcakes & frosting adapted from The Hummingbird Bakery Cookbook; Coconut topping from my Mom
- 3/4 c. + 2 T. all-purpose flour
- 3 T. cocoa powder
- A scant 3/4 c. granulated sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 3 T. unsalted butter, at room temperature
- 1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
- 1 egg
- 1/2 tsp. vanilla extract
- Put the flour, cocoa powder, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency.
- Whisk together the milk, egg, and vanilla. Slowly pour about the milk mixture into the flour mixture. Beat on low speed to combine. Turn the mixer up to high speed and beat for just a few seconds to remove any lumps.
- With the mixer back on low speed, pour in the remaining milk mixture. Beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.
- Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 - 25 minutes, or until the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.
- Frost with chocolate frosting and top with coconut-pecan topping.
(NOTE: This recipe makes 12 cupcakes. And it really does make 12! Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much. If you're like me, you'll feel like there's not enough batter to stretch to 12 cupcakes ... but there really is. Also, I know the mixing method seems a bit unconventional ... but trust me, it really works and creates a wonderful cupcake! I talk about the mixing method in my The BEST Vanilla Cupcakes post.)
- 2 1/3 c. confectioners' sugar
- 1/4 c. cocoa powder
- 6 T. unsalted butter, softened
- 2 T. milk
- 1/2 tsp. vanilla extract
- pinch salt
- Beat butter in bowl of electric mixer on medium speed until fluffy, about 1 minute.
- Reduce speed to low and add sugar, 1 cup at a time, beating for about 15 seconds between each addition. Add cocoa powder and beat for 15 seconds. Increase speed to medium and beat until smooth, about 3 minutes.
- Add salt, vanilla and milk, beating on low speed to combine. Increase speed to medium and beat until fluffy, about 3 minutes, stopping to scrape down sides once or twice. Pipe onto cupcakes.
- 3 egg yolks, lightly beaten
- 1 c. evaporated milk
- 8 T. (1 stick) unsalted butter
- 1 c. granulated sugar
- 1 1/4 c. sweetened shredded coconut
- 1 tsp. vanilla extract
- pinch of salt
- 1 c. chopped pecans
- Pecan halves for tops of cupcakes (optional)
- Combine evaporated milk, egg yolks, butter, sugar, coconut, and salt in a medium saucepan. Stir until combined.
- Cook over medium-high heat, stirring constantly, until thick, about 5 to 7 minutes. Remove from heat; stir in vanilla extract and chopped pecans. Let cool to lukewarm.
- Top each frosted cupcake with a bit of coconut topping. Place a pecan half on top (optional).
Please enjoy these other scrumptious cupcakes from The Kitchen is My Playground ...