German Chocolate Cupcakes Recipe

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 3 tablespoons Unsweetened Cocoa Powder (18 g, sifted with flour)
• 2 teaspoons Baking Powder
• 0.25 teaspoon Salt
• 84 g Unsalted Butter (room temperature, cut into cubes)
• 250 g Granulated Sugar
• 2 large Eggs (room temperature)
• 80 g Sour Cream (about 1/3 cup, room temperature)
• 120 ml Whole Milk (about 1/2 cup, room temperature)
• 1 teaspoon Vanilla Extract
• 56 g German's Sweet Chocolate (half a 2 oz bar, chopped fine)
• 60 ml Hot Coffee (or hot water if you prefer)
• 250 g Light Brown Sugar (packed, 1 cup + 2 tbsp)
• 354 ml Evaporated Milk (12 oz can)
• 3 Egg Yolks
• 170 g Unsalted Butter (room temperature, cut into cubes (3/4 cup))
• 188 g Toasted Pecans, Chopped (1.5 cups, toasted at 350°F 8 min)
• 300 g Sweetened Shredded Coconut (3.5 cups)
• 120 ml Heavy Cream (1/2 cup, for ganache)
• 180 g Semi‑Sweet Chocolate (chopped, for ganache)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Sift Dry Ingredients

   In a large bowl, sift together 1.5 cups (180 g) all‑purpose flour, 3 Tbsp (18 g) unsweetened cocoa powder, 2 tsp baking powder, and ¼ tsp salt.

   Time: PT5M

3. Prepare Chocolate Mixture

   Chop 2 oz (56 g) German's sweet chocolate into small pieces. Place in a small bowl and add ¼ cup hot coffee (or hot water). Stir until smooth; microwave 30 seconds on half power if needed.

   Time: PT5M

4. Cream Butter

   Fit the stand mixer with the paddle attachment. Add 84 g unsalted butter and beat on medium speed until creamy.

   Time: PT5M

5. Add Sugar

   Add 250 g granulated sugar to the butter and beat 3–4 minutes until light and fluffy.

   Time: PT4M

6. Incorporate Eggs

   Add the two eggs one at a time, mixing well after each addition.

   Time: PT2M

7. Combine Sour Cream & Milk

   In a separate bowl, whisk together 80 g sour cream with 60 ml (½ cup) whole milk.

   Time: PT2M

8. Add Vanilla and Chocolate

   Stir 1 tsp vanilla extract and the cooled chocolate‑coffee mixture into the butter‑sugar mixture.

   Time: PT2M

9. Fold in Dry and Wet Ingredients

   Reduce mixer speed to low. Add the sifted flour mixture in three additions, alternating with the sour‑cream/milk mixture (first half of the liquid, then a third of the flour, then the remaining liquid, then the rest of the flour).

   Time: PT5M

10. Finish Mixing by Hand

    Using a spatula, gently fold the batter in the bowl until no streaks of flour remain.

    Time: PT2M

11. Portion Batter

    Line the cupcake tin with 16 liners. Using a triggered scoop or spoon, fill each liner about two‑thirds full.

    Time: PT5M

12. Bake Cupcakes

    Bake at 350°F for 18 minutes, or until a toothpick inserted into the center comes out clean.

    Time: PT18M

    Temperature: 350°F

13. Toast Pecans

    Spread 1.5 cups (188 g) chopped pecans on a baking sheet and toast in the oven at 350°F for 8 minutes, stirring halfway.

    Time: PT8M

    Temperature: 350°F

14. Make German Chocolate Frosting

    In a medium saucepan, combine 250 g light brown sugar, 354 ml evaporated milk, 3 egg yolks, 170 g butter, and ¼ tsp salt. Whisk over medium heat for about 5 minutes, stirring constantly, until the mixture bubbles and thickens.

    Time: PT5M

15. Finish Frosting

    Remove from heat. Stir in 1 tsp vanilla, 300 g sweetened shredded coconut, and the toasted pecans.

    Time: PT3M

16. Cool Frosting

    Transfer frosting to a shallow bowl, cover, and refrigerate 45 minutes, stirring every 10 minutes, until spreadable.

    Time: PT45M

17. Prepare Optional Ganache

    Heat 120 ml heavy cream in a small saucepan until just steaming. Place 180 g chopped semi‑sweet chocolate in a heat‑proof bowl, pour the hot cream over it, let sit 2 minutes, then whisk until smooth.

    Time: PT5M

18. Core Cupcakes (Optional)

    Using an apple corer or a small knife, cut a shallow hole in the center of each cooled cupcake, keeping the top piece as a “cap.”

    Time: PT5M

19. Assemble Cupcakes

    Pipe or spoon a generous dollop of the cooled frosting into each cupcake (or into the core if cored). Drizzle ganache over the top and garnish with extra toasted pecan pieces if desired.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
• Instead of Baking Powder: Baking soda (use 1/2 tsp)
• Instead of Unsalted Butter: Margarine (use same amount)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Eggs: Egg replacer (follow package)
• Instead of Sour Cream: Greek yogurt
• Instead of Whole Milk: Almond milk (unsweetened)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of German's Sweet Chocolate: Semi‑sweet chocolate
• Instead of Hot Coffee: Hot water
• Instead of Light Brown Sugar: Dark brown sugar
• Instead of Evaporated Milk: Whole milk (use 1 ½ × amount)
• Instead of Egg Yolks: Egg yolk substitute
• Instead of Unsalted Butter: Margarine
• Instead of Toasted Pecans, Chopped: Walnuts
• Instead of Sweetened Shredded Coconut: Unsweetened coconut (add extra sugar)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Semi‑Sweet Chocolate: German's chocolate

Equipment Needed

• Oven
• Cupcake Tin
• Cupcake Liners
• Fine Mesh Sieve
• Whisk
• Stand Mixer
• Mixing Bowl
• Spatula
• Triggered Scoop (optional)
• Medium Saucepan
• Small Saucepan
• Baking Sheet
• Knife
• Cutting Board
• Piping Bag (optional)

Critical Steps — Do Not Skip

• Preheat oven to correct temperature
• Do not over‑mix the batter after adding flour
• Bake until a toothpick comes out clean
• Stir frosting constantly to avoid scorching
• Cool frosting until spreadable before frosting cupcakes

Chef Tips from the Video

• Weigh flour and cocoa powder for consistent results.
• Room‑temperature butter and eggs incorporate more easily and give a lighter crumb.
• Use a kitchen scale for the chocolate and butter to avoid guesswork.
• If you cannot find German's chocolate, use high‑quality semi‑sweet chocolate with a pinch more sugar.

Troubleshooting

Storage

Refrigerator: Frosted cupcakes keep up to 5 days; unfrosted cupcakes up to 5 days; store frosting in an airtight container.

Freezer: Unfilled cupcakes freeze well for up to 2 months. Thaw in refrigerator before assembling.

Room temperature: Not recommended for longer than 2 hours due to butter content.

Make-Ahead Tips

• Bake cupcakes a day ahead and store them sealed at room temperature; add frosting just before serving.
• Frosting can be made 2 days ahead; keep refrigerated and re‑whisk before use.
• Ganache can be prepared up to 3 days ahead; store in a sealed container at room temperature.

Frequently Asked Questions