German Chocolate cake is my mothers favorite type of cake. So when she said she wanted German Chocolate Cupcakes for her birthday I was totally on board with making them.
I always thought that the frosting is what made it ‘German Chocolate” cake but my research lead me to chowhound who broke down the differences between German Chocolate and Devils Food cake. Who would of thought they were invented in Texas and named after a guy named Samuel German. It’s pretty interesting to read.
The recipe makes quite a bit, but trust me, they get eaten. They’re sweet and fluffy and full of chocolaty goodness. I love the texture of these cupcakes, my father had to do a double take when we said they were gluten free. The frosting texture pairs with the soft fluffiness of the cupcake really well and the sweetness is balanced (which might be one reason they are so easily eaten).
These are everything you want in a chocolate cupcake and well worth making. I’m sure we aren’t going to wait till mom’s next birthday to enjoy them.
German Chocolate cupcakes
These cupcakes have a few more steps than my normal cake recipes but it’s so the German Chocolate gets completely incorporated and you achieve the soft fluffy texture from the egg whites.
Melting the German chocolate in hot water allows for even distribution into the batter. After melting I let it sit to cool while I cream together the sugar, butter and egg yolks. Once the chocolate mixture is cool you can add it to the creamed mixture without the heat melting the butter. Then you combine that mixture with the buttermilk and dry ingredients.
Lastly you whip up the egg whites till stiff peaks form then fold it all together. You fold it rather than mix it so you don’t loose all the air bubbles you just beat into the egg whites. This is what helps achieve that beautiful, fluffy texture.
Below is a short video to show you all the steps, minus making the frosting. I’ll make that video separately.Print
German Chocolate Cupcakes
Sweet and fluffy chocolate cupcakes are topped with a classic coconut and pecan frosting that is the hallmark of German chocolate desserts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 1x
- Category: Dessert
- Cuisine: American, Holiday
German Chocolate Cake
- 4 oz German chocolate (Chopped)
- 1/2 cup Hot water
- 1 cup Butter (Softened)
- 2 cups Sugar
- 4 Large Eggs -Seperated (Plus+ 3 egg whites from frosting recipe)
- 1 tsp Vanilla extract
- 2 1/2 cups Bob’s Red Mill 1 to 1 Gluten free flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Buttermilk
German Chocolate Cake Frosting
- 2 cups Evaporated Milk
- 2 cups Brown Sugar
- 6 Egg yolks (Use 3 whites in the cake recipe)
- 1 cup Butter
- 2 tsp Vanilla extract
- 2 cups Pecans
- 2 2/3 cups Flaked coconut -unsweetened
- Preheat over to 350F
- In a small bowl combine the chopped chocolate and hot water, allow the chocolate to melt and whisk together.
- In a stand mixer, cream the sugar and butter together. Then slowly add egg yolks one at a time. When that’s done slowly add the melted chocolate mixture.
- In a separate bowl combine the flour, baking powder, and salt.
- Alternating between the buttermilk and the flour mixture, slowly add them to the chocolate mixture until everything is combined.
- In a separate clean bowl, whip the eggs whites till stiff peaks form.
- Carefully fold the egg whites into the chocolate batter.
- Fill lined cupcake tins almost to the top of the liner.
- Bake till a toothpick comes our clean- 20-25 minutes. Allow to cool before frosting.
- Place everything but the pecans and coconut in sauce pot and cook over low heat, stirring constantly, until mixture has thickened and coats the back of a spoon without runny (it will firm up more when cooled).
- Remove from the heat and stir in the pecans and coconut flakes. Let the frosting cool to room temp before frosting cupcakes.
- Calories: 493
Keywords: birthday, cake, Chocolate, cupcakes, german chocoalte, Gluten free, gluten free cupcakes