German Chocolate Cupcakes With Ganache Filling

14 February 2020 Bookmark0
Super moist, rich, chocolaty German Chocolate Cupcakes brimming with Chocolate Ganache all topped with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! These German Chocolate Cupcakes are a chocolate lovers dream; a coconut lovers dream; a caramel lovers dream and close to become your dreams come true!

I am so crazy with these German Chocolate Cupcakes with Chocolate Ganache Filling that I moved them up in my editorial calendar so you'll all enjoys their chocolate divinity asap.

German Chocolate Cupcakes With Ganache Filling
German Chocolate Cupcakes With Ganache Filling

We know we LOVE German cake and German Chocolate Cupcakes – but what exactly is German Chocolate? First of all, you would possibly be surprised to find out that the chocolate coconut delicacy we all love as German cake has nothing to try to to with chocolate from Germany but rather is known as after Samuel German, a Walter Baker & Company employee (in Dorchester, Massachusetts), who developed the dark bitter chocolate used for this dessert in 1852. 

Before German’s creation, Baker only offered an unsweetened chocolate candy , whereas, German’s creation contained an outsized amount of sugar, making it even sweeter than our modern-day bittersweet chocolate .

German Chocolate Cupcakes With Ganache Filling


  • 1/4 cup water
  • 2 ounces German's sweet baker’s chocolate, chopped
  • 1 ounce semi-sweet Baker’s chocolate, chopped
  • 1 cup + 1 1/2 tablespoon AP flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened, (1 stick)
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup semisweet chocolate chips

Ganache Filling:

  • 1/3 cup heavy whipping cream
  • 2 tablespoons salted butter, cubed
  • 4 oz. German's sweet baker’s chocolate, chopped
  • 2 oz. semi-sweet Baker’s chocolate, chopped
  • Coconut Pecan Frosting:
  • 1 cup sweetened shredded coconut
  • 3/4 cup coarsely chopped pecans
  • 2 egg yolks
  • 1 5 oz. can evaporated milk
  • 1/2 cup +2 tablespoons brown sugar, packed
  • 6 tablespoons unsalted butter, softened,
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Chocolate Drizzle (optional):

  • 3 oz. semi-sweet Baker’s chocolate, chopped (may sub chocolate chips)
  • 1/2 teaspoon Vegetable oil
  • 1 tablespoon heavy cream
  • German Chocolate Cupcakes with Chocolate Ganache Filling - these are the best cupcakes I've had in my entire life! They are super rich and chocolaty without being over the top and the filling and frosting are divine! Everyone always asks me for this recipe!


  1. Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for 1 1/2- 2 minutes (until simmering), stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool.
  2. Toast Coconut and Pecans (for frosting): Heat oven to 350 degrees F. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally and watching closely towards the end as coconut turns very quickly. Once golden, remove to a large bowl/platter, or any cool surface.
  3. Cupcakes: Grease 17 cupcake liners in a cupcake/muffin pan. Set aside.
  4. Heat 1/4 cup water in a medium microwave safe bowl until simmering (about 1 minute on high). Add chopped German and semi-sweet chocolate; whisk until smooth. Set aside to cool.
  5. Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
  6. With a hand or electric mixer on medium-high speed, cream butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs, 1 at a time, mixing just until incorporated after each egg. Beat in melted chocolate followed by vanilla.
  7. Turn mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.
  8. Pour batter into greased cupcake liners. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.
  9. Frosting: Meanwhile, whisk the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer then turn heat down to medium. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon, approximately 6-8 minutes. Remove from heat and stir in vanilla, salt, coconut and pecans. Allow to cool before frosting (you can place in the refrigerator to spread up this process.)
  10. Assemble: Insert a knife at 45 degrees approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top (“Top”) – or just eat the bottom of the cone. (see How To Pics HERE). Fill each cupcake with a heaping 1/2 teaspoon Ganache and replace Top.* Scoop the frosting onto the cooled cupcakes with a heaping 1/2 ounce ice cream scoop.
  11. Chocolate Drizzle (optional): Add chocolate, heavy cream and vegetable oil to a medium microwave safe bowl. Melt chocolate in microwave, mixing at 30 second intervals until melted. Drizzle over cupcakes by placing chocolate in a Ziploc bag, and cutting off the corner.
  12. Store Cupcakes in an airtight container for up to 2 days then refrigerate.
  13. I like to warm my cupcakes for 10 seconds or so before eating- so good!


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