German Chocolate Cupcakes Recipe

By Preppy Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C) with racks in the upper and lower thirds. Line two 12-cup cupcake pans with 16 liners.
2. Sift the flour, cocoa powder, baking powder and salt into a medium bowl and set aside.
3. Pour the hot coffee over the chopped chocolate, leave a few minutes, then whisk until smooth. Set aside.
4. Beat the butter until smooth, add the sugar and beat about 3 minutes until fluffy, scraping down the bowl as needed.
5. Beat in the eggs one at a time, then the vanilla, then the melted chocolate mixture until combined.
6. Whisk the milk and sour cream together in a small bowl.
7. On low speed, add the flour mixture in three parts, alternating with the milk mixture in two parts, starting and ending with flour. Mix only until combined.
8. Divide the batter among the liners and bake about 18 minutes, until a toothpick in the centre comes out clean. Cool completely on a wire rack.
9. For the frosting, combine the brown sugar, evaporated milk, egg yolks, butter and salt in a medium saucepan. Cook over medium heat, stirring constantly, about 5 minutes until it boils and thickens.
10. Off the heat, stir in the coconut, pecans and vanilla. Cool 30 to 60 minutes until spreadable.
11. For the ganache, put the chopped chocolate in a heatproof bowl. Heat the cream over medium heat until just bubbling, without boiling, then pour over the chocolate. Rest a few minutes, whisk until smooth, then stir in the bourbon if using.
12. Core each cupcake with an apple corer, without cutting through the base. Trim the bottom of the removed cores so a ½-inch piece remains at the top, and set these tops aside.
13. Spoon ganache into each cored hole and replace the reserved tops.
14. Frost the tops generously with coconut frosting, drizzle with more ganache, and top each with a candied pecan.

Summarized from Preppy Kitchen's video. Watch it for the details.

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EggMilkCreamBrown sugarHeavy creamChocolateSour creamPecan