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+ servings

German Chocolate Surprise Cupcakes

Felesha Bell
The ever popular German Chocolate treat in DISGUISE!!
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 32

Ingredients
  

  • Cupcakes
  • 2 and ¼ cups all purpose flour
  • 3 tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. fine sea salt
  • 12 T. unsalted butter softened
  • 1 cup plus 2 T. Dutch process cocoa powder
  • 1 and ½ cups granulated sugar
  • 1 and ½ cups muscavado light brown sugar
  • 1 and ½ cups dark roast brewed coffee room temperature
  • 1 and ½ cups buttermilk room temperature
  • 3 eggs room temperature
  • 2 inch vanilla bean seeds scraped
  • Coconut Pecan Frosting
  • 3 egg yolks room temperature
  • 1 c. brown sugar packed
  • 1 and 1/2 sticks butter unsalted
  • 1 can evaporated milk
  • 2 inch vanilla bean seeds scraped
  • 1 pinch kosher salt
  • 2 c. pecans toasted,, chopped
  • 2 c. sweetened coconut
  • Chocolate Buttercream Frosting
  • 4 sticks butter unsalted, room temperature
  • 6 c. powdered sugar sifted
  • 1 c. Dutch process cocoa powder sifted
  • 1 tsp. kosher salt
  • 4 inch vanilla bean seeds scraped
  • 6 T. half and half
  • Coconut optional garnish
  • Pecans toasted, optional garnish

Instructions
 

  • Cupcakes - Preheat the oven to 325 degrees and line muffin tins with liners.
  • In a large bowl, toss flour, baking powder, baking soda, and fine sea salt. Set aside.
  • Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute.
  • Remove the saucepan from the heat and stir in both sugars.
  • Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth.
  • Pour the chocolate mixture into the flour mixture and stir until combined.
  • Divide the batter between 32 cavities. Fill any unused cavities halfway full with water for even baking.
  • Bake for about 18-20 minutes or until there are just a few moist crumbs picked up with a toothpick.
  • Let the cupcakes cool on a baking rack for 15 minutes to set.
  • German Chocolate Frosting - Melt butter in a saucepan over medium heat.
  • Whisk in milk, sugar, egg yolks and salt for about 15 minutes, stirring constantly.
  • Remove from the heat and stir in vanilla beans, coconut and toasted pecans.
  • Refrigerate until ready to assemble the cupcakes.
  • Chocolate Buttercream - Using a mixer fitted with a paddle attachment, cream butter.
  • Add powdered sugar and cocoa powder with the mixer on low until combined with the butter.
  • Increase the speed of the mixer to medium and add the salt, vanilla beans, half and half and beat until creamy.
  • Assembly - Remove a circular chunk from the center of each cupcake. Fill with 1.5 T. of the coconut pecan frosting. Decorate the cupcakes with chocolate buttercream and garnish with coconut and pecans. For a big surprise, 86 the garnish. Say Grace and enjoy!
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