German Chocolate Cupcakes with Ganache Drizzle 🔥

Introduction

There’s something truly magical about the combination of chocolate, coconut, and pecans that makes German Chocolate Cake a favorite for many. Recently, I decided to bring that deliciousness into a smaller, more personal form—cupcakes! These German Chocolate Cupcakes with Ganache Drizzle are rich, decadent, and utterly indulgent. The moist chocolate cupcakes are topped with a luscious coconut-pecan frosting and finished with a silky ganache drizzle that takes them over the top. My family couldn’t get enough of these treats, and the best part? They’re perfect for any occasion! Whether it’s a birthday party, holiday gathering, or just a sweet treat at home, these cupcakes are bound to impress.

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water

For the Coconut-Pecan Frosting:

• 1/2 cup unsalted butter
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

For the Ganache Drizzle:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped

Instructions

Prepare the Cupcakes:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, mix together the vegetable oil, eggs, vanilla extract, buttermilk, and hot water until well combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Bake: Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

1. Cook the Ingredients: In a medium saucepan over medium heat, combine the unsalted butter, evaporated milk, granulated sugar, and egg yolks. Stir constantly until the mixture thickens, about 10-12 minutes.
2. Add Flavor: Once thickened, remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool completely before using.

Prepare the Ganache:

1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
2. Combine with Chocolate: Pour the hot cream over the finely chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy.

Assemble:

1. Frost the Cupcakes: Once the cupcakes have cooled completely, generously frost each with the coconut-pecan frosting.
2. Drizzle with Ganache: Using a spoon, drizzle the ganache over the frosted cupcakes.
3. Set: Allow the ganache to set for a few minutes before serving.

Nutrition Facts

• Servings: 12 cupcakes
• Calories: Approximately 350 kcal per cupcake
• Total Fat: 18 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 75 mg
• Sodium: 180 mg
• Total Carbohydrates: 42 g
• Dietary Fiber: 2 g
• Sugars: 24 g
• Protein: 4 g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes (plus cooling time)

How to Serve

• Presentation: Place the cupcakes on a decorative platter.
• Garnish: For an extra touch, consider garnishing with additional shredded coconut or pecan halves.
• Pairing: Serve alongside a glass of milk or coffee for a delightful treat.

Additional Tips

1. Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for better mixing.
2. Don’t Overmix: Mix the cupcake batter until just combined to keep them light and fluffy.
3. Cooling Time: Allow the cupcakes to cool completely before frosting to prevent melting the frosting.
4. Storage: These cupcakes can be stored in an airtight container for up to 3 days.
5. Make Ahead: You can prepare the frosting and ganache ahead of time and store them in the fridge. Just reheat slightly before using.

Recipe Variations

• Chocolate Ganache: For an even richer flavor, use dark chocolate instead of semi-sweet for the ganache.
• Nut-Free Version: Omit the pecans in the frosting for a nut-free treat, or substitute with sunflower seeds.
• Different Frosting: Try using a cream cheese frosting or chocolate buttercream instead of coconut-pecan frosting for a different flavor profile.
• Add Flavors: Enhance the chocolate flavor by adding espresso powder to the cupcake batter.
• Mini Cupcakes: Make mini versions for bite-sized treats, adjusting baking time to about 12-15 minutes.

Serving Suggestions

• Celebrations: These cupcakes are perfect for birthday parties, holidays, or any festive occasion.
• Coffee Break: Enjoy them with a cup of coffee or tea during afternoon tea time.
• Dessert Table: Include these cupcakes on a dessert table at gatherings for a visually appealing treat.

Freezing and Storage

• Freezing Cupcakes: You can freeze the un-frosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and store in an airtight container.
• Storing Frosted Cupcakes: It’s best to eat frosted cupcakes within a few days, but they can be stored in the fridge for up to a week.

FAQ Section

1. Can I use different nuts in the frosting?
Yes, you can substitute pecans with walnuts or almonds if you prefer.

2. How do I know when my cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they are done.

3. Can I make the cupcakes vegan?
Yes! Substitute eggs with flax eggs and use non-dairy milk for buttermilk.

4. What should I do if my frosting is too runny?
If your frosting is too runny, let it cool longer until it thickens up before frosting the cupcakes.

5. Can I make these cupcakes gluten-free?
You can use a gluten-free flour blend in place of all-purpose flour.

6. How can I adjust the sweetness of the frosting?
You can reduce the sugar in the frosting recipe if you prefer a less sweet flavor.

7. How long can I store these cupcakes?
They can be stored in an airtight container for about 3 days or in the fridge for up to a week.

8. Can I make the ganache ahead of time?
Yes, ganache can be made ahead and stored in the fridge; just reheat slightly before using.

9. What if I don’t have evaporated milk?
You can substitute evaporated milk with heavy cream or whole milk for a similar texture.

10. Is there a way to make this recipe healthier?
Consider using less sugar, whole wheat flour, or applesauce instead of some of the oil to make it healthier.

Conclusion

These German Chocolate Cupcakes with Ganache Drizzle are not only a feast for the eyes but also a treat for the taste buds. Their moist texture, combined with the rich flavors of coconut and chocolate, makes them irresistible. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to satisfy your sweet tooth. So, gather your ingredients, invite some friends over, and indulge in this decadent dessert that will leave everyone wanting more!

Print