German chocolate cupcakes were the cupcake adaptation of For the Love of Food’s German chocolate cake. The first thing that struck me when I was making the German chocolate cupcakes were the 2 1/2 cups of sugar. This is a sweet chocolate cake! I feared that it would be too sweet. However, it actually wasn’t. It was perfect. It was also the lightest, fluffiest chocolate cake I’ve made to date – almost (if I dare say it) cake-mix light.
German Chocolate Cake is Not German
Before talking more about the German chocolate cupcakes, it’s time for a little food history lesson, compliments of Kitchen Project (Kitchen Project had no connection to Cupcake Project, but I’ve got to love the name!).
“A recipe for ‘German’s Chocolate Cake’ first appeared in a Dallas, Texas newspaper in 1957. That it was sent in by a Dallas homemaker is all we know. According to Patricia Riso, a spokeswomen for Kraft foods . It used a brand of chocolate bar called ‘German’s’ which had been developed in 1852, by an Englishman named Sam German, for Baker’s Chocolate Company.”
Read the rest of the Kitchen Project article for more on the history of the non-German German chocolate cake.
German Chocolate Cupcake Recipe
Here is the For the Love of Food’s German Chocolate cake recipe, converted to cupcakes.
German Chocolate Cupcakes
- 1/2 C hot water
- 4 oz unsweetened Baker’s Chocolate I used 70% dark chocolate instead
- 1 C butter room temperature
- 2 1/2 C sugar
- 4 eggs
- 2 1/4 C flour
- 1 t baking soda
- 1/2 t salt
- 1 C buttermilk
- 1 t vanilla extract
Coconut Pecan Frosting Ingredients
- 1 C sugar
- 1 C evaporated milk
- 1/2 C butter
- 3 eggs thoroughly beaten
- 1 1/3 cups baker’s coconut I used homemade baker's coconut
- 1 C chopped Pecans
- 1 t vanilla extract
- In a small saucepan over low heat, melt the chocolate in the water and then remove from heat immediately and set aside.
- In a large mixer bowl, cream the butter and sugar until fluffy.
- Add the eggs one at a time, making sure to beat well in between each addition.
- Add the remaining ingredients and blend at low speed until combined.
- Fill cupcake liners 3/4 full.
- Bake at 350 degrees for 25 minutes or until the top bounces back when touched.
Coconut Pecan Frosting Instructions
- In a medium saucepan, combine the sugar, evaporated milk, butter, and eggs.
- Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! or you will end up with scrambled eggs in your frosting!!
- Remove from heat immediately.
- Stir in remaining ingredients. Cool until spreadable consistency (over night on counter - do not refrigerate prior to frosting or it will be too thick).
Coconut Pecan Frosting
The coconut pecan frosting recipe was fantastic – especially if you use homemade Baker’s coconut. My only issue with it is that it’s ugly (see the photo at the top of this post for confirmation). Arfi from HomeMadeS made the cake above for Taste & Create in June. It looks beautiful because she topped the frosting with shaved chocolate and shaved coconut. You might think about doing that on your cupcakes if you want to make them look a bit snazzier.