German Chocolate Cupcakes (2024)

What could be better than German chocolate cupcakes? Oh yeah… maybe filling them with a delicious bourbon chocolate ganache! Yum. Don’t they look scrumptious? You should also try my easy vanilla cupcake recipe!

SOME TIPS AND POINTERS TO MAKE GERMAN CHOCOLATE Cupcakes

• Ganache is totally optional and you don’t have to add the bourbon if serving to minors or if you’re not into the taste.
• You can make the cupcakes a day in advance. Cover and leave at room temperature. Or Make them a week or two in advance, wrap well and freeze then bring to room temperature before decorating.
• The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.

How To Make German Chocolate Cupcakes

How Do You Make German Chocolate Cupcakes?

1. For the cake; Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.
2. Chop up the chocolate and melt it with the coffee in a glass bowl over a pot of simmering water. Make sure the water doesn’t touch the bowl. In the bowl of a stand mixer, or with a hand mixer, beat the butter until it is smooth and creamy.
3. Add the sugar to the stand mixer with the creamed butter and continue beating until it is fluffy. About 3-5 minutes. Scrape down the sides of the bowl as needed and add the egg yolks one at a time. Make sure each egg fully incorporates before adding the next, then add the vanilla.
4. Add the melted chocolate. Beat until it is fully incorporated, then add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
5. Scrape the bowl to make sure the mixture is hom*ogeneous. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. (Rotate the pans about halfway through to ensure even baking). Remove from the oven and let cool for about 15 minutes.
6. For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. Remove them from the oven, let cool, and then give them a fairly fine chop.
7. In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken (about 5 minutes), remove it from the heat.
8. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. (About 30-60 minutes).
9. For the ganache; put the chocolate chips in a small bowl with the bourbon. Heat the cream in a small saucepan until it begins to bubble. Pour it over the chocolate chips and allow it to sit for a minute or so and then whisk it together until there are no lumps.
10. For the assembly; use a cupcake corer to carefully remove the core of the cupcake and set it aside.
11. Pour the ganache into the cored cupcake holes then place the piece of the cupcake back on top to close off the hole. Using an ice cream scooper, cover the tops with the coconut frosting mix.
12. Drizzle the top of the frosted cupcake with more ganache and add a candied pecan to the top of each cupcake. Enjoy!

If you’ve tried these German chocolate cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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