Best German Chocolate Cupcakes

I am a huge coconut lover, in my opinion it adds so much flavor to desserts, so I went ahead and added the classic German Chocolate Cake coconut pecan filling into the cupcakes and also on top of it, so you can really taste and enjoy it. Since the German Chocolate Cupcakes are already so rich, I decided to go with a cream cheese frosting, as the buttercream one seemed too much. These German Chocolate Cupcakes are triple chocolate: the chocolate cupcake, the chocolate cream cheese frosting and the chocolate ganache!

Tricks and Tips for perfect German Chocolate Cupcakes:


Use high quality chocolate and very high quality cocoa powder – when you make chocolate desserts, and you want the chocolate to shine, it’s key to invest in high quality chocolate products as this is how your dessert will taste
Don’t skip the salt – you see how in many desserts it says to add a pinch of salt, same in this one, and while you may skip it in other recipes, you definitely want to add it here, as the salt will enhance the chocolate flavor
Ingredients should be at room temperature – for that perfect airy, soft and moist crumb make sure your all ingredients are at room temperature
You can control the sweetness level by using semi sweet or bittersweet chocolate in the recipe, but make sure you use unsweetened cocoa powder, you want a nice chocolate flavor, not more sugar in your dessert
Make sure you don’t over bake the cupcakes, each oven is different but checking at the 15 minute mark is key to see how much more they need to be kept in the oven
Using extra coconut pecan filling – the German Chocolate Cupcakes are famous for their coconut pecan filling, otherwise they would be just regular cupcakes, so make sure you use a hefty amount, for the cupcakes to taste like the real deal

Ingredients

• Chocolate Cupcakes:
• 1 stick (115grams) unsalted butter
• 3 oz (85 grams) semi-sweet baking chocolate
• 2 large eggs, room temperature
• ¾ cup (150grams) granulated sugar
• 1 teaspoon vanilla bean paste
• ½ cup (115grams) sour cream, room temperature
• ¾ cup (63grams) unsweetened cocoa powder
• ¾ cup (115grams) all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Coconut Pecan Filling:
• 1 cup (250grams) evaporated milk
• 4 large egg yolks
• 1 cup (200grams) packed light-brown sugar
• 1 stick (115grams) unsalted butter, diced into pieces
• 1 teaspoon vanilla extract
• 2 cups sweetened shredded coconut flakes
• 1½ cups pecans, chopped
• Chocolate Cream Cheese Frosting:
• 12 oz (340grams) semi-sweet chocolate, chopped
• 3 sticks (345grams) unsalted butter
• 8 oz (226 grams) cream cheese, room temperature
• 2 cups (250grams) confectioners sugar
• ½ cup (60grams) unsweetened cocoa powder, sifted
• 1 teaspoon vanilla bean paste
• Chocolate Ganache
• ½ cup whipping cream
• 4 ounces semi-sweet chocolate, chopped
• Garnish:
• 2 tablespoons unsweetened shredded coconut

Instructions

1. Chocolate Cupcakes:
2. Preheat oven to 350F degrees. Set the oven rack into the middle of the oven.
3. Line a regular muffin pan with cupcake liners. Set aside.
4. Add butter and chocolate to a microwave safe bowl and melt in 30-second increments, stirring in between each time. Set aside to cool down and come to room temperature.
5. Mix cocoa powder, flour, baking soda, baking powder, and salt together until well combined and sift the mixture into a medium size bowl. Set aside.
6. In the bowl of a stand mixer fitted with the whisk attachment add: eggs, sugar, vanilla bean paste, and sour cream, whisk on medium speed until smooth, for about 1 minute.
7. Add the cooled butter and chocolate mixture and whisk until smooth, for about 30 seconds.
8. With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.
9. The batter will be thick and shiny, if needed give it a few stirs with a spatula, to make sure the flour has been well combined.
10. Fill the cupcake liners ⅔ of the way full with batter.
11. Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minutes mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.
12. Coconut Pecan Filling:
13. In a medium saucepan combine: evaporated milk, egg yolks, brown sugar and butter. Cook mixture over medium heat, stirring constantly, until mixture comes to a light boil and thickened, for about 10 - 15 minutes.
14. Remove from heat and strain the mixture through a fine mesh strainer into a medium bowl. Stir in vanilla extract and mix in shredded coconut flakes and chopped pecans.
15. Let mixture cool to room temperature before filling the cupcakes.
16. Chocolate Cream Cheese Frosting:
17. Add the chocolate to a microwave safe bowl and melt it in the microwave in 30 seconds increments, stirring after each one to make sure it doesn't burn.
18. Add butter and cream cheese to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.
19. Turn the mixer off and add in cooled chocolate, beat on medium speed until combined, for about 30 seconds.
20. In a medium bowl combine confectioners sugar and cocoa powder.
21. Turn mixer on to the lowest setting and add in confectioners sugar and cocoa mixture, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
22. If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, and won't hold its shape, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy, but hold its shape.
23. Filling the Cupcakes:
24. Once the cupcakes have cooled to room temperature, take a sharp knife and insert it at a 45° angle at the top of the cupcake.
25. Work your way all the way around the cupcake and cut a little cake cone out of the middle of the cupcake. Slice the bottom/pointy part of the cone and save the flat top.
26. Using 1 tablespoon of the coconut pecan filling, fill the center of the cupcake by packing it tight. Use more filling if needed.
27. Cover the filling with the top part of the cone, by placing it back onto the cupcake and pressing gently. Don't worry about imperfections, they will be covered in frosting.
28. Scoop another tablespoon of coconut pecan filling and roll it with your fingers into a ball with a flat buttom, place it on top of the cupcake.
29. Repeat with each cupcake.
30. You will have some leftover coconut pecan filling, just eat it, its very good!
31. Frosting the Cupcakes:
32. Add the Chocolate Cream Cheese Frosting to a piping bag, fitted with the star tip. Start piping around, and very close to the coconut pecan ball (using an upper angle, worked best for me), and work your way up creating a high, beautiful frosting dome.
33. Place frosted cupcakes on a cutting board, and refrigerate for 30 - 40 minutes before adding the chocolate ganache. The frosting is soft, so it needs first to settle.
34. Chocolate Ganache:
35. Heat whipping cream in the microwave for 40-60 seconds until hot.
36. Place chopped chocolate into a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth and shiny.
37. Let the ganache come to room temperature (very important) for about 10 minutes before drizzling over the cupcakes.
38. Garnish with unsweetened shredded coconut flakes!
39. Refrigerate until ready to serve.
40. Enjoy!

thanks done share recipes to : https://sweetandsavorymeals.com/german-chocolate-cupcakes/

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