German Chocolate Cupcakes

The time has come again where I make something that I’m not really interested in for someone else. In this case, it was my husband’s coworker’s birthday. He has a thing for german chocolate cake, something I’ve honestly never tried until I made these.

My favorite combination of chocolate and coconut was the delicious Starbuck’s creation of the summer: the mocha coconut frappucino. *drool* Did these taste like that? Not at all, but they were still quite tasty.

Before you dive into this process, I’ll advise you in advance that the filling and the frosting have to be chilled for awhile before you can use them. I somehow managed to miss that part of the recipe and found myself up past 1:00 am still piping away. Don’t let the simple cake ingredients fool you as these are the most involved cupcakes I’ve made.

Easiest way to make moist and delicious cupcakes ever: cake mix + instant pudding mix. Follow the instructions on the back of the cake mix box, but add in the instant pudding. Fill and bake the cupcakes as usual.

For the chocolate ganache frosting, mix together semi-sweet chocolate chips and heavy cream in a saucepan.

Once the chocolate is melted, transfer the cooked frosting to a bowl and add some corn syrup for shine. Toss it in the fridge for awhile.

The traditional coconut pecan frosting* contains egg yolks. Once you’ve separated the yolks from the whites, throw them into a medium saucepan over low heat.

Add in the evaporated milk, butter and brown sugar. Stir them all together until the butter is melted and they are well combined. Remove from heat and add in coconut, chopped pecans, vanilla, and salt. Once you’ve mixed them all together, transfer to a bowl and throw that in the fridge as well.

Once your cupcakes are cooled, and frostings are getting chilly, you can begin the cupcake filling process. Take a sharp knife and cut into the cupcake at a 45 degree angle. You’ll end up with a tiny cone. Remove this to fill the cupcakes, and then you’ll need to slice off the end of the cone to replace the top. Feel no shame when you pop the leftover pieces into your mouth.

After replacing the tops of the cupcakes, remove your ganache from the fridge, using an electric mixer to fluff the frosting for 2-3 minutes. Fit your piping back with your favorite tip and pipe away. Leave them plain, or top with some toasted coconut flakes.**

German Chocolate Cupcakes
Adapted from Back to Her Roots
yields approximately 24 cupcakes

Cake Ingredients

  • 1 box devil’s food cake mix
  • 1 box (5.9 oz) instant chocolate pudding mix
  • 3 eggs
  • 1 1/3 cup water
  • 1/2 cup vegetable oil
Cake Directions
Preheat oven to 350 degrees F and line a muffin pan with baking cups. Blend cake mix, pudding mix, eggs, oil, and water together with a mixer on low speed in a bowl until moistened, then mix for 2 minutes at medium speed. Pour into baking cups approximately 2/3 full and bake for 18-21 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a cooling rack.

Chocolate Ganache Ingredients

  • 12 oz. bag of semi-sweet chocolate chips
  • 2 cups heavy cream
  • 1 tablespoon corn syrup (optional)
Chocolate Ganache Directions
Over low heat, combine chocolate chips and heavy cream in a medium saucepan. Stir for approximately 10 minutes until chocolate is melted. Turn up to medium heat and cook an additional two minutes. Remove from heat and stir in corn syrup. Transfer to a bowl and refrigerate for about 2 hours. To fluff the frosting once cooled, whip with a hand mixer for 2-3 minutes. Fill a piping bag and pipe onto cooled cupcakes.

Coconut Pecan Frosting Ingredients
  • 3 egg yolks
  • 1 cup brown sugar
  • 12 tablespoons butter (1 1/2 sticks) cut into pats
  • 1 12 oz can of evaporated milk
  • 1 teaspoon vanilla
  • pinch of salt
  • 1 1/2 cups of toasted pecans, chopped
  • 2 cups toasted flake unsweetened coconut
Coconut Pecan Frosting Directions
Combine yolks, evaporated milk, butter, and brown sugar in a medium saucepan over low heat. Cook, stirring constantly, until the butter is melted and all ingredients are well-combined. Remove from heat. Stir in vanilla and salt, and then add coconut and pecans and stir until well combined. Transfer to a bowl and refrigerate until cool throughout, about an hour. Fill cupcakes with approximately 1-2 rounded teaspoons of frosting.
Notes:
*The coconut pecan frosting recipe creates 4 cups of frosting. For the purpose of filling cupcakes, you could half this recipe and still have plenty.
**To toast coconut to a light brown color for a garnish, spread onto a cookie sheet and place in the oven at 350 degrees F. Watch closely for 3-5 minutes, and remove when flakes have reached a light brown.
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4 thoughts on “German Chocolate Cupcakes

  1. I.Want.One. I love chocolate and coconut. Nobody else here does. So I don’t make them.

    Dark hot chocolate with Malibu, topped with whipped cream and an almond however…yes please! :)

    These look delicious!

  2. Stupid question but do I just add the power pudding mix to the cake mix or do I prepare the pudding then put it in with the cake mix??

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