German Chocolate Cupcake

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Quantity: 15 cupcakes

These delicious chocolate cupcakes, topped with a glaze of crunchy caramelized pecans, almonds, and coconut, are inspired by the famous German Chocolate Cake. Named after Samuel Herman, who developed the special dark chocolate originally included in his recipe, the cake can be made into multiple cupcakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

1 tsp vanilla extract
1/2 tsp almond extract
1/4 teaspoon salt
2/3 cup granulated sugar
2/3 cup brown sugar
165 g of butter at room temperature
2 very large eggs at room temperature
1 cup of sour milk at room temperature (shake first)
1/2 cup sour cream at room temperature
2 tbsp. freshly brewed coffee
1 and 3/4 cups premium flour
1 cup cocoa powder
1.5 tsp of baking soda

Coconut cream

2 tsp vanilla extract
165 g butter
340 gr. concentrated milk
1 and 1/4 cups brown sugar
4 yolks of very large eggs
1/2 tsp salt
1 cup chopped pecans
2 cups sweet coconut flakes
1 cup blanched toasted almond flakes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, sour milk, sour cream, concentrated milk, vanilla extract, almond extract, brown sugar, coconut flakes, pecans, almond, cocoa, coffee

Cooking the dish according to the recipe:

Preheat oven to 170°C. Line 15 cupcakes with paper cupcake liners.
In the bowl of a hand mixer, using the whisk attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to medium, add the eggs one at a time, then add the vanilla extract and mix well.

In a separate bowl, whisk together the sour milk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt.

Reduce mixer speed to low and add the sour cream mixture and dry ingredients, 1/3 at a time, starting with the sour cream mixture and finishing with the flour mixture. Do not overmix! Make sure the batter is well combined by testing it with a rubber spatula; it should thickly coat the spatula. Spoon the batter into paper cups using an ice cream scoop.
Bake on the middle rack of the oven for 20-25 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, remove from the pan, and let cool completely before frosting.

Recipe coconut cupcakes.

Coconut creamMelt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a gentle simmer over medium heat. Cook, stirring constantly with a wooden spoon, for about 15 minutes. If the mixture is a little lumpy, whisk vigorously with a whisk. Turn off the heat and stir in the vanilla extract, coconut flakes, almonds, pecans, and salt. Let cool for an hour. Frost the cupcakes with the frosting using a knife or a small offset spatula.