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German Chocolate Cupcakes

Scrumptiously soft and pillowy chocolate cupcakes crowned with a luscious coconut-pecan topping and creamy chocolate frosting!
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 17 Cupcakes

Ingredients
  

Coconut-Pecan Topping*

  • 2 egg yolks
  • ¾ cup evaporated milk
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 4 Tablespoons unsalted butter
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup sweetened shredded coconut, toasted
  • ¾ cup chopped pecans, toasted

Chocolate Cupcakes

  • 2 ounces unsweetened chocolate, chopped
  • 2 Tablespoons cocoa powder
  • ¼ cup hot water
  • ½ teaspoon espresso powder
  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 whole eggs
  • 1 egg yolk
  • 1 teaspoon vanilla
  • ½ cup sour cream

Chocolate Buttercream

  • ½ cup unsalted butter, softened
  • Pinch salt
  • 2 Tablespoons cocoa powder, sifted
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • 2-3 Tablespoons heavy cream

Instructions
 

Make the Coconut-Pecan Topping:

  • In a medium saucepan, whisk the egg yolks and evaporated milk together. Add the sugars, butter, and salt and cook over medium heat, whisking constantly until the mixture is boiling and thickened. The consistency should coat the back of a spoon, like a thin pudding.
  • Remove the pan from the heat and stir in the vanilla, coconut, and pecans. Allow filling to cool completely before spreading on top of cupcakes.

Make the Cupcakes:

  • Preheat oven to 350ºF. Line a 12-count muffin pan with cupcake liners.
  • In a double boiler, combine the chocolate, cocoa powder, hot water, and espresso powder, stirring until smooth. Mixture will be thick. Remove from heat and set aside to cool.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In a stand mixer fitted with the paddle attachment, beat the butter and sugars on high until light and fluffy, about 2 minutes. Reduce the speed to medium and add the eggs and egg yolk one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the chocolate mixture and vanilla and continue beating until combined.
  • Add a third of the flour mixture followed by half of the sour cream, mixing until incorporated. Repeat process with remaining flour mixture and sour cream until batter is thoroughly combined. Scrape down the sides of the bowl and give one last stir.
  • Fill cupcake liners 2/3 of the way full. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Buttercream:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high until fluffy and pale in color, about 4-5 minutes. Add the cocoa powder and vanilla, and continue beating until combined.
  • Decrease speed to low and slowly add the powdered sugar, a half cup at a time. Add the heavy cream and beat until combined. Increase speed to medium-high and beat until light and fluffy, about 3-4 minutes.
  • Transfer buttercream to a piping bag, fitted with a star tip. I used Wilton's 2D tip.

To Assemble:

  • Spoon a heaping tablespoon of the coconut-pecan topping onto each cupcake, using an offset spatula/butter knife to spread it evenly over the cupcake. Pipe the buttercream into the center of each cupcake. Serve and enjoy!

Notes

*It's best to make the coconut-pecan topping first to give it time to cool before assembling the cupcakes. The topping can also be made up to 3 days ahead.