German Chocolate Cupcakes
This is by far my favorite chocolate cake recipe ever and there are several really good ones here, all a little different. This one is light with a delicate crumb but it the taste that will blow you away when you take your first bite. These cupcakes taste like a great chocolate bar in cupcake form. It is not overly sweet so the German Chocolate Frosting and Chocolate Buttercream will add the perfect touch of sweetness.
I used Ghirardelli cocoa in the cupcakes and in the buttercream frosting. I love using Ghirardelli cocoa because it is a good high quality cocoa that never disappoints. They have a sweet ground cocoa that I adore, but it can be hard to find.
- Cake
- 1 cup butter
- 4 ounces semi-sweet baking chocolate
- 1 cup Ghirardelli cocoa - unsweetened
- 1 1/2 cups flour + 2 tablespoons
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs - at room temperature
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla
- 1 cup buttermilk
- Chocolate Frosting
- 2/3 cup Ghirardelli cocoa - unsweetened
- 1/2 cup whipping cream
- 1/2 cup butter
- pinch of salt
- 1 teaspoon vanilla
- 4 cups confectioners sugar
- German Chocolate Frosting
- 1 cup evaporated milk
- 1/2 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 3 egg yolks
- 1 1/2 cups coconut
- 1 1/2 cups pecans
- Chocolate Cake
- Preheat oven to 350 degrees. Place cupcake holders in the cupcake pans, set aside.
- Melt the butter with the semi-sweet baking chocolate. Cool slightly. Stir in cocoa.
- Add the eggs to a mixer bowl and beat with a whisk for one minute. Add sugar, brown sugar and beat until thick and creamy, about 3 more minutes on medium high speed. Add vanilla.
- Mix together the flour, baking powder, baking soda and salt.
- Add half of the flour mixture and half of the buttermilk. When combined add remaining flour and buttermilk. Beat on medium high for 2 minutes.
- Fill muffin cups 3/4 full.
- Bake for 18 minutes or until a tester pulls out clean. Cool.
- Chocolate Frosting
- Heat whipping cream to a boil. Add cocoa to your mixing bowl and pour whipped cream over it. Stir well to blend. Let the mixture cool.
- Add butter a tablespoon at a time. Add vanilla and salt.
- Add confectioners sugar and whip until the desired consistency. (about 5 minutes)
- German Chocolate Frosting
- Add the evaporated milk, sugar, butter and egg yolks to a saucepan. Whisk to combine. Cook over medium low heat until thickened, stirring constantly. This will take about 10 - 12 minutes. When thick remove from heat and stir in coconut, pecans and vanilla. Let cool for about 10 minutes. Frost cake while frosting is still warm.
Maybe you’d like to try our recipe for?
Chocolate Cupcakes with Ganache and Cream Cheese Frosting
Peanut Butter Chocolate Cupcakes
Peanut Butter Cup Banana Cupcakes
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These are one of my favorite desserts! I really need to make them soon!
This cupcake looks perfect and sounds like the perfect chocolate treat! Ghiradelli is in my pantry too. Great for baking!!
Your Mom’s frosting sounds so delicious! These cupcakes look so perfect! Great recipe!
Oh my goodness…Mary Ellen, these look absolutely perfect!!! They’d be a great ending to an Oktoberfest type of meal!
Hello chocolate craving!! Yummm I really like that you made a favorite cake into cupcakes instead. Perfect for portion control.
This is my mom’s favorite also Mary Ellen. I always love sharing recipes I find out on the web with her too so will be sending her your link!
I wasn’t sure when to add the chocolate mixture. And you forgot the most important step: sifting the flour!
I added the chocolate mixture after I whipped the eggs and sugar together. And Yes, I always sift my dry ingredients. It whipped out to be a very nice cake batter. I will use this recipe again at the very least for the chocolate cake recipe.
When are we supposed to add the cup of sugar to the cake better? Instructions hsvebonky been provided for the brown sugar.
The cupcakes turned out great, and I especially love the cake batter. My frosting turned out very heavy so I added a little extra cream to lighten it up. It made a huge difference!