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German Chocolate Cupcakes
Recipe Summary
Yield: Makes 24
Ingredients
Ingredient Checklist
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
2 cups cake flour (not self-rising), sifted, plus more for tins
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting
Gallery
German Chocolate Cupcakes
Recipe Summary
Yield: Makes 24
Gallery
German Chocolate Cupcakes
German Chocolate Cupcakes
German Chocolate Cupcakes
Recipe Summary
Yield: Makes 24
Recipe Summary
Yield: Makes 24
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
- 2 cups cake flour (not self-rising), sifted, plus more for tins
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 5 ounces semisweet chocolate, melted and cooled
- Coconut-Pecan Frosting
Directions
Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.
Reviews (5)
Add Rating & Review
213 Ratings
5 star values:
24
4 star values:
46
3 star values:
84
2 star values:
51
1 star values:
8
Reviews (5)
Add Rating & Review
213 Ratings
5 star values:
24
4 star values:
46
3 star values:
84
2 star values:
51
1 star values:
8
Add Rating & Review
213 Ratings
5 star values:
24
4 star values:
46
3 star values:
84
2 star values:
51
1 star values:
8
213 Ratings
5 star values:
24
4 star values:
46
3 star values:
84
2 star values:
51
1 star values:
8
213 Ratings
5 star values:
24
4 star values:
46
3 star values:
84
2 star values:
51
1 star values:
8
- 5 star values:
- 24
- 4 star values:
- 46
- 3 star values:
- 84
- 2 star values:
- 51
- 1 star values:
- 8
Martha Stewart Member
Rating: Unrated
12/30/2013
These baked VERY flat! If I make them again, I'll add a tsp of baking powder. I don't think 1 tsp of baking soda is enough leavening agent for these cupcakes.
Martha Stewart Member
Rating: Unrated
05/22/2011
Made this cake for my father's birthday. Hence I made a cake version. The only think I did different was add cocoa powder as well as the melted chocolate. Came out very rich. Sure it would have been just as great without cocoa powder. The batter is thick so I recommend spreading the batter in pan. Great with frosting! Which came out delicious as well.
Martha Stewart Member
Rating: Unrated
10/28/2010
I think this german chocolate recipe is fantastic! I used the german chocolate recipe to make " earthquake cake cupcakes" and they turned out awesome. The chocolate flavor is just perfect. The only thing I would do different is add a little more butter or oil to make the cake a little more moist.
Martha Stewart Member
Rating: Unrated
09/26/2010
I like that the cupcakes themselves are not overly sugary and have a wonderful texture from the buttermilk.
Martha Stewart Member
Rating: Unrated
08/14/2010
Heat and stir the frosting for a long time to make it thick.
Martha Stewart Member
Rating: Unrated
12/30/2013
These baked VERY flat! If I make them again, I'll add a tsp of baking powder. I don't think 1 tsp of baking soda is enough leavening agent for these cupcakes.
Rating: Unrated
Rating: Unrated
05/22/2011
Made this cake for my father's birthday. Hence I made a cake version. The only think I did different was add cocoa powder as well as the melted chocolate. Came out very rich. Sure it would have been just as great without cocoa powder. The batter is thick so I recommend spreading the batter in pan. Great with frosting! Which came out delicious as well.
Rating: Unrated
10/28/2010
I think this german chocolate recipe is fantastic! I used the german chocolate recipe to make " earthquake cake cupcakes" and they turned out awesome. The chocolate flavor is just perfect. The only thing I would do different is add a little more butter or oil to make the cake a little more moist.
Rating: Unrated
09/26/2010
I like that the cupcakes themselves are not overly sugary and have a wonderful texture from the buttermilk.
Rating: Unrated
08/14/2010
Heat and stir the frosting for a long time to make it thick.
All Reviews for German Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for German Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
