GERMAN CHOCOLATE CUPCAKES

17 steps

Updated at: Thu, 17 Aug 2023 03:59:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories794.3 kcal (40%)

Total Fat58.9 g (84%)

Carbs69.5 g (27%)

Sugars53 g (59%)

Protein6.5 g (13%)

Sodium162.8 mg (8%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

TO MAKE CUPCAKES

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Line 12 cupcake tins with paper liners or grease them with nonstick baking spray.

Step 3

In a large mixing bowl, combine the flour, cocoa powder, baking powder, and sugar. Whisk to combine.

Step 4

In a medium mixing bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.

Step 5

Add the wet ingredients to the dry ingredients and fold them together gently, making sure not to overmix. Keep folding just until no large lumps of flour remain.

Step 6

Fill each cupcake tin ¾ of the way full and bake the cupcakes for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cupcakes to cool completely on a wire rack before icing them.

TO MAKE FROSTING

Step 8

Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.

TO MAKE FILLING

Step 9

In a small saucepan over medium heat, combine the cream, egg yolks, and brown sugar.

Step 10

Heat until the mixture is bubbling and the sugar has dissolved-- about 4 minutes. Make sure to stir often.

Step 11

Add the butter, coconut and pecans and stir to combine.

Step 12

Allow the mixture to cool to room temperature before adding to the cupcakes.

TO ASSEMBLE

Step 13

Pipe a small ring of chocolate icing around the edge of each cupcake, making sure it is large enough to hold the filling in the center.

Step 14

Then, fill each ring of icing with coconut pecan filling.

Step 15

Enjoy immediately or store in an airtight container in the fridge for up to three days .

NOTES

Step 16

Storing: Once cooled and frosted, enjoy immediately or store in an airtight container in the fridge for up to three days

Step 17

Freezing: To freeze frosted cupcakes, frost completely cooled cupcakes and place them on a sheet pan. Cover with plastic wrap and freeze for a few hours making sure the frosting freezes completely. When frozen solid, transfer them to an airtight container and freezer for up to 3 months. Thaw in the fridge overnight before serving.