German Chocolate Cupcakes

german-chocolate-cupcakes

Just when you though the German Chocolate Cake could not get any better, I present to you a NEW RECIPE for German Chocolate Cupcakes!

For those of you who have already tried the original version and LOVED it, then simply use that filling to fill your cupcakes here, The End.

BUT for those who did not particularly care for using the egg yolks recipe and asked me for a different way to prepare the German Chocolate~ who loves ya babe?

I do!

And I LOVE my soft caramel recipe so it is a win-win!

A quick history of the German Chocolate Cake (or cupcakes) is that it is not from Germany.

After all I’m not so sure coconuts are native to Germany?

The name for the German Chocolate Recipe comes from the German’s BRAND of Chocolate that was used in the CAKE RECIPE, not exactly the filling.

But this coconut-caramel-pecan filling has become famously known as: German Chocolate Filling.

Ok enough history! Now on to the CUPCAKES!


German Chocolate Cupcakes
 
In the video I only made 6 cupcakes, but the recipes below are all worked out for 12 cupcakes
You will most likely have extra chocolate buttercream since ½ recipe is more than enough, I just find it difficult to make a ¼ recipe
This is a building on recipes project so be sure to prepare the base recipes of buttercream and chocolate cake ahead of time
Author:
Serves: 12 cupcakes
Ingredients
  • ½ Recipe Chocolate Cake
  • ½ Recipe Chocolate Buttercream
  • GERMAN CHOCOLATE FILLING FOLLOWS:
  • Granulated Sugar ½ cup + 2 Tablespoons (125g)
  • Sweetened Condensed Milk ⅓ cup (90g)
  • Water 3½ Tablespoons (50ml)
  • Corn Syrup ¼ cup + 1½ Tablespoons (107g)
  • Unsalted Butter 3½ Tablespoons (50g)
  • Salt ¼ teaspoon
  • Vanilla Bean 1 Or 2 teaspoons vanilla extract
  • Sweetened Flake Coconut ½ cup (50g)
  • Chopped Pecans ½ cup (85g)
Instructions
  1. Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  2. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  3. Once it reaches 230°F add the butter and then bring to 240°F while stirring constantly
  4. When it gets to 240°F add the salt, remove the vanilla bean (or if using extract add it now) and then pour into a heat proof bowl
  5. Add the coconut and pecans
  6. Cool before filling cakes or cupcakes.
  7. Assemble cupcakes as shown in the video
Notes
This filling should not be refrigerated or it will make the caramel too hard to eat.

If you do refrigerate it, be sure to bring to room temperature before serving
 
Original German Chocolate Filling Recipe
 
This is a larger recipe for filling 1-8" cake or 4dz cupcakes (you may want to divide it in half)
Author:
Serves: 3 Cups
Ingredients
  • Sweetened Condensed Milk ¾ cup (234g)
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 8 tablespoons (113g)
  • Egg Yolks 2 (36g)
  • White Chocolate 4ounces (¾ cup) (113g)
  • Sweetened Flake Coconut 1 ½ cup (150g)
  • Lightly Toasted Pecan Pieces 1 cup (110g)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. In a medium heavy bottom sauce pot combine the condensed milk, salt and butter together.
  2. Stirring constantly over medium - high heat until butter is melted.
  3. Add the egg yolks and melted white chocolate and continue stirring constantly to avoid burning the mixture (sweetened condensed milk burns very easily)
  4. Cook until the mixture reaches 170°F on an instant read thermometer and then add the toasted pecans, coconut and vanilla extract.
  5. Cool completely before using
Notes
This recipe must stay refrigerated until serving

Store in the refrigerator for up to 1 week
 

You may also like

8 Comments

  1. Hi Gretchen,

    I was wondering, if I make the new recipe, the one without eggs nor butter, how long can I keep a cake? or would you recommend to refrigerate it, take it out a few hours, serve it, put it back in the fridge? I’m making a cake, not cupcakes, so, maybe better to then use the old/original recipe? What do you reckon?

    Thanks for all your work 🙂

    1. I love this new recipe, no refridge needed! The cake will stay for days! (Although the buttercream may get soft before anything goes bad! and that’s the only reason for fridge)

    2. Ok, I’ll give it a go 🙂
      The cake is to be eaten Monday and Wednesday, so, I think I’ll finish it up on Sunday, leave it outside, eat the first part on Monday, put it in the fridge, take it out on Wednesday a few hours before it is gonna be eaten. Should be fine, right? I find the logistics more complex than the cake itself 😀

  2. Hi Gretchen can you plz come up with some boozy cupcakes plzzzzzzzzz. Like some margarita pina colada or like kahlua .
    .

    1. sure you can leave it out, will it taste the same though? Umm, well not really since German Chocolate is classic with pecans. Will it be bad though? No, not bad.

  3. Gretchen,
    I just made the caramel pecan coconut icing. I followed the recipe as written and had premeasured all of my ingredients using a scale. I did use a glass candy thermometer. Although it said the 230 degrees before I added the butter then the 240 degrees at the end, my icing is thick and hard (without refrigeration). I did measure the 50 ml of water as 50 grams. Do you have an educated guess if I added too little water or is my candy thermometer off? It tastes ok but is too thick/hard to stir with a wooden spoon and it is still warm. It didn’t look that thick on the video. (Also, my volumes of ingredients did not look the same as on the video–it was especially noticeable with the butter.)
    Thanks–yours is my go to baking site.
    Marty

    1. Hi Marty thanks and I’m sorry this happened. Check in here on my original recipe for the caramel since this is where I first made it before incorporating it to the german chocolate icing recipe. I always say 9 times out of 10 it is a measuring error, however whenever a thermometer comes into play I will suggest to check to see if it is calibrated properly. Cooking to higher temperature would cause the excessive hardness, but upon reading your comment you said it was super hot super fast, hmmm.
      (As for volumes of ingredients in the written blog post vs what I may be doing in the video- that is because sometimes in the video I do various batch sizes however the method would be the same no matter what size batch you are making)

      See if any of this helps, again Im sorry for the recipe fail 🙁

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: