Super moist, rich, chocolaty German Chocolate Cupcakes brimming with Chocolate Ganache all topped with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! AKA meet your new obsession.
I am so in love with these German Chocolate Cupcakes with Chocolate Ganache Filling that I moved them up in my editorial calendar so you can all bask in their chocolate divinity ASAP!
Every since I posted my German Chocolate Cake Cupcakes way back when, I have been wanting to do another spin on them because everyone should make them, eat them, love them and dream about them. And these German Chocolate Cupcakes WITH Chocolate Ganache are even better.
First of all, you might be surprised to learn that the chocolate coconut delicacy we all love as German Chocolate Cake has nothing to do with chocolate from Germany but rather is named after Samuel German, a Walter Baker & Company employee (in Dorchester, Massachusetts), who developed the dark baking chocolate used for this dessert in 1852. Before German’s creation, Baker only offered an unsweetened chocolate bar, whereas, German’s creation contained a large amount of sugar, making it even sweeter than our modern day semi-sweet chocolate.
Over a century after German’s creation of German Chocolate, German Chocolate Cake itself became wildly popular in 1957 when a column of a Dallas newspaper featured, “German Sweet Chocolate Cake” which is almost identical to how we know it today. Within a few weeks, local grocery stores ran out of German chocolate. When Baker’s discovered “German Sweet Chocolate Cake” was the source of the run on their product, they began printing the cake recipe on all of their German Chocolate wrappers and today we not only have every version imaginable of German Chocolate Cake but German Chocolate Cheesecake, German Chocolate Cookies and of course, these German Chocolate Cupcakes! Thank you Samuel German.
Because German chocolate is on the sweet side, I’ve paired it with semi-sweet chocolate, unsweetened cocoa powder and tangy buttermilk so we have a rich, multi-dimensional chocolate-buttermilk cake that is not overly sweet – but ready to cocoon our Chocolate Ganache.
The Chocolate Ganache is s simple whisking of chopped semi-sweet chocolate and German chocolate into very hot heavy cream and butter to create a mega silky, molten chocolate surprise. How easy is that?! There also is no piping the chocolate into the cupcakes. Simply cut a cone-like shape out of the top of each cupcake, take a bite off the bottom of the cone (or cut it off if you prefer), fill your cupcake with chocolate and replace the top of the cone. This is the same method I used in my Ding Dong Cupcakes, so if you want to see step by step pics, you can see them HERE.
Next, create your uber delectable sweet and sticky Coconut Pecan frosting by first toasting your coconut and pecans together in the oven. A lot of recipes don’t call for this, but this extra steps makes such a difference! Next, whisk together your brown sugar, evaporated milk, and butter and simmer until thick enough to coat the back of a spoon to create a gooey caramel like frosting base that you lace with your toasted pecans and toasted coconut. No words….
Then its frosting time! And because there really isn’t a nice way to frost these cupcakes because the gooey, crunchy, chewy Coconut Pecan Frosting is so thick, I just use an ice cream scoop – and that means it takes mere minutes to frost these babies. And that is a very, very good thing when this deliciousness awaits…
Its waiting for YOU…
Want to try these German Chocolate Cupcakes with Ganache Filling?
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