You didn’t think the week was going to end without a cute #betterbaking cupcake recipe, did you? Not only was it my Birthday week, I’m also going to a party tonight so I had a few pretty good reasons to start baking up a storm and turning my kitchen upside down! Would you like some cocoa powder on that? 🙂
Yes, you read that right. I AM GOING TO A PARTY. I know, this never happens. I can’t even think of the last time I went to a party but it is happening tonight and the theme is Oktoberfest. How about some German Chocolate Cupcakes? Seems like the perfect dessert addition to an Oktoberfest party, right? I thought so too, until I Googled German Chocolate only to find out it has NOTHING to do with Germany. *palm to my face*
Well then, I guess I won’t be asking the German guy there (yes there’s a guy from Germany coming) if these babes are authentic because he may just laugh in my face! Come to find out, through Google too of course, that German chocolate was named after the guy who created it, and the cake came after that. Doesn’t this remind you of the time we found out Betty Crocker wasn’t even a real person? Seriously, all these things I thought I knew just went down the drain. But have no fear because these cupcakes are:
- whole wheat
- 100% from scratch
Yes, I think that makes this whole German chocolate snafoo a little bit better, don’t you? Who cares where the term German chocolate came from because we have these awesome cupcakes to blame for that term, and boy these are a great Oktoberfest mistake! Did I mention we are making homemade caramel again? Yeah, that too! There is just no way to go wrong with chocolate cupcakes filled with a gooey, caramel/pecan/coconut filling, and topped with chocolate icing and more caramel and pecans. Is this a cupcake dream or what?
You know what else is really dreamy? Caramel that doesn’t come from a can or a wrapper!
Ok, ok, now that we got that pour shot out of the way let’s talk about assembling these babes because it is super easy. I made the filling using the caramel sauce, toasted pecans, and finely shredded coconut. It was like killing two birds with one stone (seriously who would kill a bird anyway?) because the caramel is the base of the filling, and the topping.
After I made the filling/topping, I whipped up the amazing cream cheese/chocolate/buttercream icing concoction and started assembling. I hollowed a hole in the middle of the cupcakes using the bottom of a piping tip (I’ve also used a melon baller to do that), then I filled the hole, piped the icing, dusted with finely shredded coconut, drizzled with caramel topping, and added some extra pecans. Then of course I had to eat one because I can’t take something to a party that I haven’t tasted yet, and wow… these are just pure amazing-ness. I mean, I just made up a word to describe these because they are that good. I promise, if you like chocolate and caramel, these cupcakes are just for you!
Homemade Caramel Filling/Topping
- 1/2 cup organic sugar
- 3 Tbsp unsalted butter
- 1/2 tsp molasses
- 2 Tbsp water
- 1/8 tsp salt
- 2 Tbsp milk
- 1/4 cup toasted pecans (for filling)
- 1/4 cup finely shredded coconut (unsweetened, for filling)
Directions: In a small saucepan, combine all ingredients except milk. Stir over medium-high heat until sugar is melted, bubbly, and begins to turn darker in color. Remove from heat, stir in milk, and allow to sit to thicken for a few minutes. Set aside 1/4 of the caramel for drizzle, then add pecans and coconut to remaining caramel (you can put it all in the same pan you used to make the caramel). Stir to combine. Filling may harden after caramel is cooled, but still makes an amazing cupcake center!
Chocolate Cream Cheese Buttercream
- 1 (8 ounce) package cream cheese
- 1 stick unsalted butter
- 3/4 cup organic sugar
- 1/2 cup unsweetened cocoa powder
- 3-4 Tbsp Tapioca Starch (or Non-GMO verified corn starch)
Directions: Allow cream cheese and butter to soften on countertop for 30+ minutes before starting. Beat cream cheese and butter until very smooth. Scrape down sides of bowl numerous times to ensure all lumps are out of mixture. Slowly add sugar, beat for another 5 minutes to allow sugar to incorporate, continuing to scrape down bowl to ensure everything is evenly mixed. Add cocoa powder (I always sift cocoa powder first), and Tapioca Starch to finish.
German Chocolate Cupcakes
By October 19, 2014Published:
- Yield: 12 Servings
- Prep: 20 mins
- Cook: 18 mins
- Ready In: 38 mins
Dana Carvell (3BoysUnprocessed) You didn't think the week was going to end without a cute #betterbaking cupcake recipe, did you? …
- 3/4 cup whole wheat white flour
- 1/2 cup unsweetened cocoa powder sifted
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter melted
- 4 ounces German baking chocolate or semi-sweet baking chcolate
- 2 large eggs
- 3/4 cup brown sugar I use organic sugar and 1 tsp molasses
- 1 tsp pure vanilla extract
- 1/4 cup milk
- 1/4 cup strong brewed coffee if you don't have coffee use 1/2 cup milk
- 1 batch filling above
- 1 batch chocolate cream cheese buttercream above
- 1/2 cup finely shredded coconut unsweetened
- 1/4 cup toasted pecans crushed
- Melt butter and chocolate on stove top over low heat. Set aside to cool slightly.
- Mix all dry ingredients in a large bowl. In a separate bowl mix wet ingredients, then combine the two and mix just to combine. Over mixing will result in stiff cupcakes. Bake at 350 for 17-18 minutes, or until tester comes out clean.
- Allow cupcakes to cool. Hollow hole for filling, fill cupcakes. Pipe icing using an 825 Atecp piping tip. Dust cupcakes with finely shredded coconut around the sides, then drizzle with caramel. Top with toasted pecans to finish.
Tip: For drizzling, use a spoon and hold is high above the cupcake!