Filled German Chocolate Cupcakes
Indulge in the ultimate dessert experience with these Filled German Chocolate Cupcakes—an irresistible twist on a classic favorite! Moist, chocolatey cupcakes are made from scratch with rich cocoa and buttermilk, then filled with a luscious homemade chocolate ganache for a surprise burst of decadence in every bite. Crowned with a buttery coconut-pecan frosting, this recipe combines layers of texture and flavor that are simply unforgettable. Perfectly portioned and easy to serve, these cupcakes are a show-stopping treat for birthdays, holidays, or any occasion that calls for something special. With their gooey centers and nutty, caramelized topping, these decadent cupcakes will quickly become your go-to confection!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.75 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Buttermilk
- 0.33 cup Vegetable oil
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 0.75 cup Semi-sweet chocolate chips
- 0.33 cup Heavy cream
- 0.75 cup Sweetened shredded coconut
- 0.5 cup Chopped pecans
- 0.5 cup Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly stir in the boiling water. The batter will be thin but should be smooth and lump-free.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, make the chocolate ganache. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2-3 minutes. Stir until smooth and glossy.
Allow the ganache to cool to room temperature so it thickens slightly.
Make the coconut-pecan frosting. In a medium saucepan, combine the sweetened condensed milk, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool completely.
Once the cupcakes are baked and cooled, use a small paring knife or a cupcake corer to create a small hole in the center of each cupcake, about 1 inch deep.
Fill each cupcake with the chocolate ganache using a small spoon or piping bag.
Frost the cupcakes with the cooled coconut-pecan frosting, spreading it generously over the top.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 30.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
