Best EVER German Chocolate Cupcakes
I will do my best to contain my excitement, but I’m not lying when I say “These are THE BEST German Chocolate Cupcakes you’ll ever have!” The chocolate cake is so moist and tender; the toasted coconut pecan frosting has a perfect consistency, not too stiff and not too runny. Also, we use toasted coconut and toasted pecans for the frosting which makes a big difference. Last but not least, we remove the core of the cupcake and fill it with a whipped chocolate mousse. I mean, come on, what could be better than that?
You guys, I get excited over the littlest things, chocolate being one of them. And when I say chocolate, I mean making delicious recipes that have chocolate in them.
I’ve had a major obsession with chocolate cake recently, like this Texas sheet cake that practically melts in your mouth, or this super moist chocolate cake recipe, or how about basic chocolate cupcakes topped with an American chocolate buttercream, and these chocolate crinkle cookies and last but not least a long time reader favorite — double chocolate chip cookies.
I’ve officially dubbed myself the ‘chocolate queen’.
How to make German Chocolate Cupcakes
Start by making the cupcake batter.
Pro tip: Use a stand mixer for this recipe. There’s a lot of mixing involved with the cupcake batter and especially the whipped chocolate mousse.
To the bowl of a stand mixer add the dry ingredients: flour, sugar, dutch process cocoa powder, baking soda, baking powder, and salt.
In a medium bowl, or large liquid measuring cup, while the egg, room temperature buttermilk, hot water (or coffee), oil, and vanilla.
Baker’s tip: I used hot water for these German Chocolate cupcakes, however hot coffee is a great alternative. Coffee is known to accentuate chocolate flavor, so if you’re a coffee drink, use coffee! I don’t drink coffee so I used water.
Add the wet ingredients to the dry ingredients and mix on medium speed for 2 minutes. Stop the mixer. Using a rubber spatula, scape the sides of the bowl to ensure all of the ingredients are evenly mixed. Turn the mixer to medium speed and mix for an additional 30 seconds.
Pour the batter into a cupcake pan that has been lined with cupcake liners.
Pro tip: Only fill the liners half full or about 2/3 full. The cupcakes will rise quite a bit in the oven so to avoid spillage, refrain from overfilling the liners.
Bake the cupcakes
Bake the cupcakes for 13-16 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Note, not cupcake batter, but a few moist crumbs. You want the cupcake to be baked, but not over baked, hence the moist crumbs.
Remove the cupcakes from the oven and allow to cool in pan for 10 minutes then transfer to a wire rack to cool completely.
Remove the Core of the Cupcake
Once the cupcakes are cool it’s time to remove the cupcake core. If you have a cupcake corer this would be a great time to utilize the handy device.
If you’re like me and you don’t own one I have an easy tip.
Pro tip: Use a large piping tip to remove the core of the cupcake. To do this you simply place the larger end in the center and on top of the cupcake, turning the piping tip in a circle while you gently press until you reach about halfway down the cupcake.
Remove the piping tip and you’ll have the core of the cupcake in the piping tip. Discard the cupcake core or eat it. I suggest you eat it, it’s good!
Fill the centers of each cupcake with a generous amount of whipped chocolate mousse.
Whipped Chocolate Mousse
Tip for making the chocolate mousse: use a stand mixer. While a hand mixer will work just fine, the stand mixer makes the process smooth.
With the whisk attachment, whip the butter on medium speed for 4 minutes. Reduce the speed and add in the powdered sugar. Once that’s somewhat combined add the vanilla extract and melted chocolate. Whip at medium high speed for 1 minute.
Next, add the heavy cream and whip for another 1-2 minutes or until the frosting is light and fluffy. Scrape down the sides and bottom of the bowl and whip for another 30 seconds.
Place the frosting in a piping bag.
Toasted coconut pecan frosting
The biggest tip I have for you when it comes to making this particular frosting recipe is to use toasted coconut and toasted pecans.
I’ve made this frosting without toasted coconut and it didn’t work. The texture was way off! Toasting coconut is really easy, I have an easy and straight forward guide to toasting coconut so be sure to check it out.
To make the frosting whisk the cream, sugar, egg yolks, and salt in a saucepan over medium heat stirring occasionally. The mixture will come to a low boil. Cook until it has thickened. Once thick, remove from the heat and add the butter, vanilla, toasted coconut and pecans.
Set aside the frosting to cool to room temperature.
Pro tip: Make the frosting while the cupcakes are in the oven. This way the coconut pecan frosting and the cupcakes can be cooling at the same time.
All that’s left to do is spoon a generous amount of toasted coconut pecan frosting overtop of each cupcake.
If you make this recipe or any other recipe on Salt & Baker, I would love for you to come back and leave a rating and review! Thank you so so much!
German Chocolate Cupcakes
- 3/4 cup all purpose flour
- 1 cup granulated sugar
- 1/3 cup dutch process cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg - at room temperature
- 1/2 cup buttermilk - at room temperature
- 1/2 cup hot water - or hot coffee
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
Coconut Pecan Frosting
- Preheat oven to 350°F. Line cupcake pan with liners and set aside.
- In bowl of an electric mixer whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large liquid measuring cup whisk the egg, buttermilk, hot water (or coffee), oil and vanilla.
- Add wet ingredients to the dry ingredients and mix on medium speed for 2 minutes. Scrape the sides of the bowl with a spatula and mix for another 30 seconds.
- Scoop (pour) the batter into the cupcake liners, the batter is very very thin, filling only halfway full, or up to 2/3 full but no more!
- Bake for 13-16 minutes or until a toothpick inserted in the center comes out with moist crumbs. **
- Remove from the oven and allow cupcakes to cool in pan for 10 minutes. Transfer to wire rack to cool completely.
Coconut Pecan Frosting
- In a saucepan whisk the cream sugar, egg yolks, and salt. Cook over medium heat, stirring occassionally. Bring to a low simmer and cook until thickened. Remove from heat and add the butter, vanilla, toasted coconut and pecans. Set aside to cool to room temperature.
Whipped Chocolate Mousse
- With the whisk attachment, whip the butter on medium speed for 4 minutes.
- Reduce speed and slowly add the powdered sugar. Once combined add the vanilla and melted chocolate. Whip at medium-high speed for 1 minute. Add the heavy cream and whip for another 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl and whip for another 30 seconds.
- Place the frosting/mousse in a piping bag.
- Remove the center of the cupcakes with a cupcake corer***. Fill the centers with the chocolate mousse. Spoon a generous amount of coconut pecan frosting overtop of each cupcake. Enjoy!
- I’ve made this frosting without toasting the coconut and it’s not the same. It’s definitely worth it to toast the coconut.
- **My cupcakes baked for 14-15 minutes. If your oven temperature is a bit off, you may have to bake them longer, about 18 minutes. Check the cupcakes to make sure you don’t over bake them. Over baking cake will make it dry.
- ***If you don’t have a cupcake corer (I don’t), use a large piping tip. While pushing down into the center of the cupcake, rotate the piping tip, turning it until it reaches halfway through the cupcake. Pull the piping tip out and you’ll have successfully removed the cupcake core.
- Store cupcakes in the fridge. Will last in fridge for 3-4 days. Mine never last past 1 day… we devour these!