German Chocolate Cupcakes
These delightful German Chocolate Cupcakes feature moist chocolate cake, creamy ganache, and a rich coconut-pecan topping for a perfect balance of flavors.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
Fillings and Toppings
- 1 cup semi-sweet chocolate chips
- 1 cup coconut flakes
- 1 cup pecans, chopped
- 1 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Mix in the buttermilk and the dry ingredients alternately, starting and ending with the dry ingredients.
- Slowly mix in boiling water until smooth.
- Divide the batter evenly among cupcake liners, filling them about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
Ganache and Filling
- For the ganache, heat the heavy cream until bubbling and pour it over the chopped chocolate; stir until smooth.
- Once the cupcakes cool, remove cores and fill with ganache.
Frosting
- For frosting, mix coconut, pecans, and remaining ganache or use coconut-pecan frosting. Spread on top of cupcakes.
Notes
For a lighter texture, you can substitute cake flour for all-purpose flour. If you don’t have buttermilk, mix milk with vinegar or lemon juice and let sit for 5 minutes.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 2gSugar: 25g
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