The Ultimate German Chocolate Cupcakes (with Ganache Filling!)
Imagine the iconic, beloved flavor of a classic German Chocolate Cake, but reimagined into a perfect, decadent, hand-held treat. That is the glorious promise of these incredible German Chocolate Cupcakes. This isn’t just a chocolate cupcake with a dollop of frosting; it’s a true masterpiece of three distinct, harmonious layers: an impossibly moist, light chocolate…
Imagine the iconic, beloved flavor of a classic German Chocolate Cake, but reimagined into a perfect, decadent, hand-held treat. That is the glorious promise of these incredible German Chocolate Cupcakes. This isn’t just a chocolate cupcake with a dollop of frosting; it’s a true masterpiece of three distinct, harmonious layers: an impossibly moist, light chocolate cupcake, a surprise river of rich chocolate ganache hidden inside, and a generous crown of that classic, gooey, caramelly coconut pecan frosting.
I promise you, there is no greater joy than watching someone take their first bite, completely unaware of the molten chocolate center waiting inside. The combination of the light cake, the rich filling, and the sweet, crunchy, gooey topping is a symphony of textures and flavors that is simply unforgettable. These are a true show-stopper for any special occasion.
Get ready to create a truly decadent, bakery-quality cupcake that will forever be your go-to recipe for German Chocolate.
Why These Are the BEST German Chocolate Cupcakes!
You are going to be so incredibly proud of these stunning, multi-layered cupcakes. They are a true baking triumph for so many good reasons:
- A Triple Threat of Chocolatey Goodness: These cupcakes feature three incredible components: a moist German chocolate cake, a surprise rich ganache filling, and the iconic, gooey coconut pecan frosting.
- Incredibly Moist & Light Cupcakes: The use of a boiled cocoa mixture and buttermilk creates a cupcake crumb that is exceptionally tender, light, and stays moist for days.
- The Ultimate Coconut Pecan Frosting: This recipe delivers that classic, cooked, custard-like frosting that’s loaded with sweet coconut and crunchy toasted pecans. It’s pure, nostalgic perfection.
- A Hidden Ganache Surprise: Coring the cupcakes and filling them with a simple chocolate ganache adds a luxurious, decadent touch that elevates them from great to absolutely unforgettable.
- A True Show-Stopping Dessert: These look and taste incredibly impressive, making them the perfect centerpiece dessert for birthdays, holidays, or any time you want to wow your guests.
Recipe Snapshot
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Cooling Time | 1 hour |
| Total Time | 1 hour 50 minutes |
| Servings | 16 cupcakes |
| Calories | 609 kcal per cupcake |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for This Decadent Project
This recipe is a beautiful combination of three distinct components, each with simple ingredients.
→ For the Light Chocolate Cupcakes
- 1 ½ cups all-purpose flour & 1 ¼ cups granulated sugar → The essential structure and sweetness.
- 3 tbsp unsweetened cocoa powder & 2 oz German Chocolate, chopped → A duo for a mild, sweet chocolate flavor.
- 2 tsp baking powder & ¼ tsp salt → For lift and flavor balance.
- ¼ cup hot coffee → To melt the chocolate and deepen its flavor.
- 6 tbsp unsalted butter, softened → For a rich, tender crumb.
- 2 large eggs & ½ cup whole milk & ⅓ cup sour cream → All at room temperature, for maximum moisture and a tender crumb.
- 1 tsp vanilla extract → A baking essential.
→ For the Coconut Pecan Frosting
- 1 cup + 2 tbsp packed light-brown sugar → For that classic, caramel flavor.
- 1 (12-ounce) can evaporated milk → The traditional liquid for this style of frosting.
- 3 large egg yolks → To create the rich, custard-like base.
- ¾ cup unsalted butter → For richness and a smooth texture.
- 3 ⅔ cups sweetened flaked coconut & 1 ½ cups toasted, chopped pecans → The stars of the show!
- 1 tsp pure vanilla extract & ¼ tsp salt → For flavor and balance.
- 16 candied or toasted pecan halves → For the perfect garnish.
→ For the Ganache Filling
- 1 cup semisweet chocolate, chopped → Use a good quality bar for the best melting.
- ½ cup heavy cream → To create a rich, smooth ganache.
- 1 tbsp bourbon (optional) → For an extra layer of warm, complex flavor.
Let’s Bake! Your Step-by-Step Cupcake Guide
Ready for a truly special baking project? We’ll break it down into four manageable parts. Let’s go!
Part 1: The Light Chocolate Cupcakes
- Preheat and Prep: Preheat your oven to 350°F. Line 16 cavities of two cupcake pans with paper liners.
- Melt the Chocolate: Place the chopped German chocolate in a small bowl. Pour the hot coffee over it, let it sit for a few minutes, then whisk until completely smooth. Set aside.
- Cream Butter and Sugar: In a stand mixer, beat the softened butter until creamy. Add the sugar and beat for 3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each.
- Combine Ingredients: Beat in the vanilla extract, then the melted chocolate/coffee mixture. In a separate bowl, whisk the milk and sour cream together. Sift your flour, cocoa, baking powder, and salt in another bowl.
- Alternate Wet and Dry: With the mixer on low, add the dry ingredients in three parts, alternating with the milk/sour cream mixture in two parts (begin and end with dry). Mix until just combined.
- Bake and Cool: Divide the batter among the 16 cupcake liners. Bake for about 18 minutes, until a toothpick comes out clean. Let cool completely on a wire rack before filling.
Part 2: The Classic Coconut Pecan Frosting
- Cook the Custard Base: In a medium saucepan, combine the brown sugar, evaporated milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, for about 5 minutes. The mixture will begin to boil and thicken.
- Finish the Frosting: Remove the pan from the heat. Immediately stir in the coconut, chopped pecans, and vanilla extract. Let the frosting cool completely until it’s thick and spreadable, about 30-60 minutes.
Part 3: The Rich Ganache Filling
- Melt the Ganache: Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to bubble around the edges. Pour the hot cream over the chocolate and let it stand, untouched, for 5 minutes.
- Stir Until Smooth: Whisk the mixture gently until the ganache is completely smooth and glossy. If using, whisk in the bourbon.
Part 4: Assemble Your Masterpieces
- Core the Cupcakes: Using an apple corer or a small paring knife, carefully remove the center of each completely cooled cupcake, going about 1 inch deep. Don’t go all the way through! Trim the bottom of the removed cake plug, leaving just the top ½-inch piece (this will be your “lid”).
- Fill with Ganache: Spoon the rich chocolate ganache into the hole of each cupcake. Place the reserved cake “lid” back on top.
- Frost and Garnish: Generously spread the cooled coconut pecan frosting over the top of each filled cupcake. Drizzle with any remaining ganache if desired, and top each one with a single candied pecan half.
Ganache-Filled German Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line 16 cupcake cavities. Sift flour, cocoa powder, baking powder, and salt into a bowl. In another bowl, pour hot coffee over chopped German chocolate and whisk until smooth.
- In a stand mixer, beat butter and sugar until fluffy. Add eggs one at a time. Beat in vanilla and the melted chocolate mixture. Whisk milk and sour cream in a small bowl.
- On low speed, add a third of the flour mixture, then half of the sour cream mixture, alternating until all are added, ending with flour. Mix until just combined.
- Divide batter among liners. Bake for about 18 minutes. Let cool completely on a wire rack.
- In a saucepan, combine brown sugar, evaporated milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, for about 5 minutes, until it boils and thickens. Remove from heat and stir in coconut, pecans, and vanilla. Let cool until spreadable (30-60 minutes).
- Place chopped chocolate in a bowl. Heat heavy cream until just bubbling, then pour over chocolate. Let sit for 5 minutes, then whisk until smooth. Whisk in bourbon, if using.
- Use an apple corer to remove the center of each cooled cupcake. Fill the holes with ganache. Place a small piece of the removed cake back on top as a ‘lid’.
- Cover the tops generously with the cooled coconut frosting. Drizzle with any remaining ganache and top with a pecan half.
Notes
WiseRecipes’ Top Tips for Cupcake Perfection
These are the little details that make this multi-step recipe a guaranteed success.
- Room Temperature is Key. For the best cake texture, your butter, eggs, milk, and sour cream must all be at room temperature. This allows them to emulsify properly, creating a light and even crumb.
- Stir the Frosting Constantly. The coconut pecan frosting has a custard base with egg yolks. It is crucial to stir it constantly as it cooks to prevent the eggs from scrambling and to ensure a smooth, thick consistency.
- Toast Your Pecans! Don’t skip this simple step. Toasting the pecans for a few minutes in a dry skillet or in the oven before chopping them dramatically deepens their nutty flavor and makes them crunchier.
- Cool Everything Completely. This recipe has several components that must be cool before assembly. The cupcakes must be cool before coring. The frosting must be cool before spreading. Be patient!
- Use an Apple Corer. The easiest and neatest way to remove the center of the cupcakes for the filling is with an apple corer. It creates a perfect, uniform hole every time.
Keep Them Fresh! Storing Your German Chocolate Cupcakes
These cupcakes are a wonderful treat to make ahead. Here’s how to store them.
- Refrigerator: Due to the custard-based frosting and ganache filling, these cupcakes must be stored in an airtight container in the refrigerator. They will keep well for up to 5 days.
- Serving: For the best flavor and texture, let the cupcakes sit at room temperature for about 30 minutes before serving. This allows the cake and frosting to soften.
- Freezing: You can freeze the finished cupcakes. Flash freeze them on a tray until the frosting is firm, then wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator.
FAQs: Your German Chocolate Cupcake Questions, Answered!
What exactly is German Chocolate? Is it from Germany?
Surprisingly, no! “German’s Sweet Chocolate” was a type of sweet baking chocolate developed by an American baker named Samuel German for the Baker’s Chocolate Company in 1852. The cake recipe that made it famous was created by a Dallas homemaker in the 1950s and was named after the chocolate, not the country.
My frosting is runny. How can I fix it?
The frosting is designed to be thick and spreadable once it cools. If it seems too runny, it likely just needs more time to cool and set. You can speed this up by placing it in the refrigerator, stirring it every 10 minutes until it reaches a thick, spreadable consistency.
Can I make this as a layer cake?
Yes, this recipe would make a beautiful two-layer 8-inch round cake. Divide the batter between two prepared cake pans and bake for 25-30 minutes. You would use the ganache and the coconut pecan frosting as the filling between the layers and on top of the cake.
Can I skip the ganache filling?
You can, and the cupcakes will still be delicious! The ganache filling is an extra decadent step. If you skip it, you can simply spread the coconut pecan frosting directly onto the cooled, un-cored cupcakes.
Final Thoughts: A Truly Special Treat
There is nothing quite like taking a classic dessert and lovingly crafting it from scratch. These German Chocolate Cupcakes are a celebration of flavor, texture, and the joy of a rewarding baking project. They are a true labor of love that is worth every delicious step. I hope they bring a touch of decadence and a lot of smiles to your table. Happy baking!
