German Chocolate Cupcakes
The most moist german chocolate cupcakes filled with a whipped chocolate mousse and topped with a sweet coconut pecan frosting. These cupcakes are my ALL TIME favorite!
Servings 14 cupcakes
Calories 387kcal
Ingredients
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
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 egg yolks
- 4 tablespoon unsalted butter
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1/2 heaping cup pecans toasted and finely chopped
- 1 heaping cup sweetened shredded coconut toasted*
Whipped Chocolate Mousse
- 1/2 cup unsalted butter room temperature
- 1 3/4 cups powdered sugar
- 3 ounces semi sweet chocolate finely chopped and then melted
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
Cupcakes
- 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!
Notes
Store German Chocolate cupcakes in the fridge for 3-4 days. The chocolate buttercream mousse will keep in the fridge in an airtight container for 5-6 days. Coconut pecan frosting will keep in the fridge in an airtight container for up to 7 days or in the freezer for up to 2 months. Remove and let thaw in the fridge overnight.
Only fill the liners half full. The cupcakes will rise quite a bit in the oven so to avoid any muffin tops, refrain from overfilling the liners.
Inspired by Brown Eyed Baker.
Nutrition
Calories: 387kcal | Carbohydrates: 47g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 263mg | Potassium: 112mg | Fiber: 1g | Sugar: 39g | Vitamin A: 495IU | Calcium: 37mg | Iron: 1.1mg