Best 7 Jumbo German Chocolate Cupcakes Recipes

GERMAN CHOCOLATE CUPCAKES

Steps:

• Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
• Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
• In a small bowl stir together flour, baking soda, and salt; set aside.
• In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
• Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
• Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.

GERMAN CHOCOLATE CUPCAKES

Steps:

• In a medium saucepan, combine the sugar, evaporated milk, butter, and egg.
• Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! or you will end up with scrambled eggs in your frosting!!
• Remove from heat immediately and stir in remaining ingredients.
• Cool to room temperature, then refrigerate while you prepare, bake, and cool cupcakes.
• Preheat oven to 350 F.
• Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
• In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
• Melt the chocolate in the microwave or in a double boiler.
• Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
• Mix in eggs and egg yolks one at a time until just combined.
• Mix in oil, vanilla, and sour cream until just combined.
• Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
• Mix in water until just combined.
• Fill cupcake liners 2/3 full and put in the oven.
• Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
• Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.
• Cut out a cone in the center of each cupcake going almost all of the way to the bottom. Go ahead and eat the removed cones. You won't be needing them!
• Fill the holes with German chocolate frosting using a spoon, scoop, or piping bag. They can mound over the top of the hole just a little bit.
• In the bowl of a stand mixer, beat butter at high speed for three minutes until light and fluffy.
• Mix in cocoa powder.
• Mix in powdered sugar a little bit at a time.
• Mix in vanilla and salt.
• Pipe over filled cupcakes.
• Optionally, decorate with pecans, coconut, and chocolate syrup.

GERMAN CHOCOLATE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups three-fourths full. Combine the pecans, coconut and brown sugar; sprinkle over batter. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BAKER'S GERMAN'S SWEET CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.
• Spoon into 24 paper-lined muffin cups.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
• Frost with Coconut-Pecan Filling and Frosting.

GERMAN CHOCOLATE CUPCAKE

Steps:

• For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• Whisk together the flour, baking soda and salt. In a mixing bowl, cream the sugar and butter until light and fluffy with an electric hand mixer. Add the eggs, one at a time, beating until each is incorporated. Beat in the vanilla. Reduce to a low speed. Add the flour mixture in 3 batches, alternating with buttermilk. Beat in the melted and cooled chocolate. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: In a large mixing bowl, combine the coconut flakes and pecans, and set aside. In a medium saucepan, combine the sugar, butter, vanilla, egg yolks and evaporated milk. Heat the pan over medium-high heat until it begins to boil. Stir constantly. Let the mixture boil for an additional 2 minutes. Remove from the heat and pour over the coconut and chopped pecans mixture. Stir until completely incorporated. Put in the refrigerator for 1 to 1 1/2 hours to cool and thicken.
• For the frosting: In a mixing bowl, cream the butter and cocoa powder with an electric hand mixer on medium-high until light and creamy. Add in the vanilla. Add in the milk. Add 1 cup of the powdered sugar at a time, mixing between each addition. Add more milk as needed until you reach the desired consistency. Add the frosting to a piping bag fitted with a large star tip.
• To assemble, pull out the centers of the cooled cupcake with a cupcake corer. Fill with the coconut pecan filling. Pipe the frosting onto each cupcake. Place a small amount of coconut pecan filling on top for garnish.

GERMAN CHOCOLATE CUPCAKES

Steps:

• CHOCOLATE CUPCAKES: -------------------------- Preheat oven to 325*F Line cupcake pans with cupcake liners. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, vanilla, sour cream and eggs. Mix well until mixture is smooth. Fold in finely chopped German chocolate Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. Allow cupcakes to cool completely. Once cupcakes are cooled, make frosting. -------------------------- GERMAN CHOCOLATE FROSTING: -------------------------- In a large sauce pan add evaporated milk, brown sugar, egg yolks, butter and vanilla. Grab a stool and sit yourself down next to your pot. Bring mixture to a boil and stir constantly until mixture thickens. This should be pretty noticeable and take about 10 minutes or so. (Hence the stool). Remove pan from heat and add in coconut and pecans. Stir well and set aside, stirring occasionally to help cool mixture down faster. Once frosting is cooled to room temperature, frost cupcakes. I like to hull out the center of my cupcakes and add a teaspoon inside, but not required. Top with melted German chocolate drizzle if desired.

JUMBO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
• Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
• Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
• Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.