I made some cupcakes again. Finally ;) It’s been quite some time since I baked some of those little fellas. To celebrate the comeback of the cupcake, I offering you super delicious and mouthwatering German Chocolate Cupcakes with a coconut chocolate ganache filling. Soooooo good!
Maybe some of you remember my Dark Beer Cake with a Honey-Salted-Almond-Ganache and a decoration with salted pretzels. A big little cake with great flavors and loads of calories to enjoy ;) I made the cake back then for a collaboration with Ritter Sport*. Today I used again some of the chocolate from Ritter Sport: semi-sweet chocolate with 73% of cocoa and milk chocolate that has a coconut cream filling – very different chocolates but both delicious ;) The one with the coconut filling ended up in the ganache filling and is oozing out so nicely on the pictures…. mmmmh!
The topping of these cupcakes is a mixture mostly of coconut flakes, pecans, condensed milk and sugar. Delicious sticky combination! Some might recognize it from German Chocolate Cakes. These cupcakes probably never win a prize in a beauty contest looking like that, but as my mother always told me (not looking in my direction I want to add) “It’s the inner beauty that counts!” – and the beauty really lies in the coconut ganache filling ;P
Guess you have to try yourself!
INGREDIENTS / ZUTATEN
For the cupcakes:
1/2 cup (120g) butter, softened
1/2 cup (100g) sugar
2 oz. (60g) Ritter Sport semi-sweet chocolate, melted
2 large eggs
3/4 cup (100g) all-purpose flour
1 tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. milk
For the coconut pecan topping:
1 cup (80g) shredded coconut
1 cup (70g) chopped pecans
1/2 cup (100g) muscovado sugar
5 oz. (140g) evaporated milk
2 egg yolks
1/3 cup (80g) butter
1/2 tsp. vanilla extract
pinch of salt
For the chocolate filling:
1/3 cup (60ml) heavy cream
2 tbsp. butter
3.5 oz. (100g) Ritter Sport coconut chocolate, chopped
1.7 oz. (50g) Ritter Sport semi-sweet chocolate, chopped
melted chocolate for drizzling
Für die Cupcakes:
120g Butter
100g brauner Zucker
60g Ritter Sport Edel-Bitter Schokolade, geschmolzen
2 große Eier
100g Mehl (Type 405)
1 EL Kakao
1 TL Backpulver
1/4 TL Salz
2 EL Milch
Für das Kokosnuss-Pecan Topping:
80g Kokosflocken
70g Pekannüsse, gehackt
100g Mascobado Zucker
140g Kondensmilch
2 Eigelb
80g Butter
1/2 TL Vanille Extrakt
Prise Salz
Für die Schokoladenfüllung:
60ml Sahne
2 EL Butter
100g Ritter Sport Kokos Schokolade, gehackt
50g Ritter Sport Edel-Bitter Schokolade, gehackt
geschmolzene Schokolade zum Verzieren
DIRECTIONS / ZUBEREITUNG
2. Fill the paper liners with the batter and bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a wire rack.
3. Preheat the oven to 350°F (175°C) and line a baking sheet with baking parchment. Add the shredded coconut on one side of the baking sheet and the chopped pecans on the other side and spread evenly. Toast for about 5-6 minutes until the coconut flakes are slightly golden – be careful not to burn them. Take out of the oven, remove from the baking sheet. Let cool down.
4. For the topping add the sugar, evaporated milk and egg yolks in a saucepan and mix until well combined. Heat up until the mixture starts to bubble, then add the butter and stir constantly until melted. Reduce the heat to medium and let the mixture simmer for about 8 minutes – keep stirring or it will burn. The Mixture should thicken until it looks more or less like a pudding. Take off the heat, add the vanilla extract and salt and mix in. Add the chopped pecans and coconut and mix in. Let cool down completely.
5. For the chocolate, filling chop the chocolate and add to a bowl. Add the heavy cream and butter to a saucepan and bring to a boil (or heat up in the microwave). Pour the hot mixture over the chocolate, let sit for a moment, then whisk until smooth. Let cool down a bit.
6. To assemble the cupcakes, cut out a cone out of each cupcake (use a sharp knife) to get a space for the filling. Cut off most of the cone, so you get a cupcake lid. Remove a bit more of the cupcake “guts” to get an even larger hole. Fill each hole with ganache (about 2-3 teaspoons) and seal with the cupcake lid. Add the topping onto the cupcakes – depending on how soft it is, you might have to press it down a bit. Drizzle with melted chocolate sauce.
2. In die vorbereiteten Papierförmchen füllen und für 15-18 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter komplett auskühlen lassen.
3. Die Temperatur des Ofens auf 175°C (350°F) reduzieren und ein Backblech mit Backpapier auslegen. Die Kokosflocken und gehacken Pekannüsse auf dem Blech verteilen und dann für etwa 5-6 Minuten rösten, bis die Kokosflocken Farbe bekommen haben. Vorsicht: Die Kokosflocken verbrennen recht schnell ab einem bestimmten Punkt. Aus dem Ofen nehmen, vom Blech runterziehen und abkühlen lassen.
4. Für das Topping den Zucker mit der Kondensmilch und den Eigelben in einen Topf geben und gut verrühren. Die Mischung erhitzen, bis sie anfängt zu blubbern. Die Butter zugeben, schmelzen lassen und gut unterrühren. Die Temperatur etwas reduzieren und dann alles für etwa 8 Minuten unter ständigem Rühren leicht köcheln lassen – nicht anbrennen lassen! Die Soße sollte andicken, bis die Konsistenz in etwa einem Pudding entspricht. Vom Herd nehmen und Vanille Extrakt und Salz unterrühren. Die gehackten Pekannüsse und die Kokosflocken unterheben und dann alles abkühlen lassen.
5. Für die Schokoladenfüllung die beiden Schokoladensorten hacken und in eine Schüssel geben. Die Sahne und Butter in einen Topf geben und erhitzen, bis sich kleine Bläschen bilden (geht auch in der Mikrowelle). Die heiße Sahne über die Schokolade schütten und ein paar Minuten stehen lassen, dann glattrühren. Etwas abkühlen lassen.
6. Aus den abgekühlten Cupcakes mit einem scharfen Messer je einen Kegel herausschneiden, um Platz für die Schokoladenfüllung zu schaffen. Die Spitze der Teigkegel abschneiden, damit ein kleiner “Deckel” übrig bleibt, die Öffnungen in den Cupcakes ggf. mit einem kleinen Löffel noch etwas weiter aushöhlen für mehr Platz, dann die leicht abgekühlte Schokoladenfüllung (2-3 Teelöffel) einfüllen und den Teigdeckel wieder daraufsetzen und festdrücken. Auf jeden Cupcake jetzt eine gute Portion des Pekan-Kokos-Toppings auftürmen – je nachdem wie weich das Topping ist, muss man es eventuell noch etwas festdrücken. Vor dem Servieren mit etwas geschmolzener Schokolade beträufeln.
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Here is a version of the recipe you can print easily.
German Chocolate Cupcakes
- Prep Time: 45
- Cook Time: 18
- Total Time: 90
- Yield: 12 1x
Description
German Chocolate Cupcakes – a flavor explosion in your mouth :) Loads of chocolate, coconut and pecans combined in delicious cupcakes!
Ingredients
For the cupcakes
- 1/2 cup (120g) butter, softened
- 1/2 cup (100g) sugar
- 2 oz. (60g) Ritter Sport semi-sweet chocolate, melted
- 2 large eggs
- 3/4 cup (100g) all-purpose flour
- 1 tbsp. cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tbsp. milk
For the coconut pecan topping
- 1 cup (80g) shredded coconut
- 1 cup (70g) chopped pecans
- 1/2 cup (100g) muscovado sugar
- 5 oz. (140g) evaporated milk
- 2 egg yolks
- 1/3 cup (80g) butter
- 1/2 tsp. vanilla extract
- pinch of salt
For the chocolate filling
- 1/3 cup (60ml) heavy cream
- 2 tbsp. butter
- 3.5 oz. (100g) Ritter Sport coconut chocolate, chopped
- 1.7 oz. (50g) Ritter Sport semi-sweet chocolate, chopped
- melted chocolate for drizzling
Instructions
- Preheat the oven to 390˚F (200°C). Line a muffin tin with paper liners. Set aside. In a mixing bowl combine the butter, sugar and melted chocolate (cooled) and mix well. Add the eggs, one at a time and mix well after each addition. In a separate bowl combine flour, baking powder, salt, cocoa and espresso powder. Add the flour mix to the butter-sugar mix, alternating with the milk and mix until just combined.
- Fill the paper liners with the batter and bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a wire rack.
- Preheat the oven to 350°F (175°C) and line a baking sheet with baking parchment. Add the shredded coconut on one side of the baking sheet and the chopped pecans on the other side and spread evenly. Toast for about 5-6 minutes until the coconut flakes are slightly golden – be careful not to burn them. Take out of the oven, remove from the baking sheet. Let cool down.
- For the topping add the sugar, evaporated milk and egg yolks in a saucepan and mix until well combined. Heat up until the mixture starts to bubble, then add the butter and stir constantly until melted. Reduce the heat to medium and let the mixture simmer for about 8 minutes – keep stirring or it will burn. The Mixture should thicken until it looks more or less like a pudding. Take off the heat, add the vanilla extract and salt and mix in. Add the chopped pecans and coconut and mix in. Let cool down completely.
- For the chocolate, filling chop the chocolate and add to a bowl. Add the heavy cream and butter to a saucepan and bring to a boil (or heat up in the microwave). Pour the hot mixture over the chocolate, let sit for a moment, then whisk until smooth. Let cool down a bit.
- To assemble the cupcakes, cut out a cone out of each cupcake (use a sharp knife) to get a space for the filling. Cut off most of the cone, so you get a cupcake lid. Remove a bit more of the cupcake “guts” to get an even larger hole. Fill each hole with ganache (about 2-3 teaspoons) and seal with the cupcake lid. Add the topping onto the cupcakes – depending on how soft it is, you might have to press it down a bit. Drizzle with melted chocolate sauce.
Notes
- Enjoy baking!
*I have partnered with Ritter Sport to bring you these delicious cupcakes. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)