Filled German Chocolate Cupcakes Recipe

Name: Filled German Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcake; 1 1/2 cups sugar; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened dutch cocoa; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 3/4 cup whole milk; 6 tablespoons unsalted butter, melted; 1 large egg; 1 large egg yolk; 1/2 teaspoon almond extract; 3/4 cup boiling-hot water; Filling; 7 ounces sweetened flaked coconut; 1 cup coarsely chopped pecans; 1 (14 ounce) can sweetened condensed milk; Icing; 8 ounces chocolate pieces (preferably bittersweet chocolate); 1/2 cup heavy cream

Servings: persons

Cupcake
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened dutch cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
1/2 teaspoon almond extract
3/4 cup boiling-hot water
Filling
7 ounces sweetened flaked coconut
1 cup coarsely chopped pecans
1 (14 ounce) can sweetened condensed milk
Icing
8 ounces chocolate pieces (preferably bittersweet chocolate)
1/2 cup heavy cream

1
Preheat the oven to 350u00b0. Butter and flour a muffin tin.
2
Make Filling: Place half of the coconut and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 8 minutes). Stir together toasted coconut and pecans with the remaining coconut and condensed milk; set aside.
3
For Cupcakes: Sift together ALL dry ingredients into a large bowl.
4
In a another large bowl, whisk together whole milk, butter, eggs, almond extract and water until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated.
5
Fill cupcake cups 3/4 full with the batter. Drop in 1-2 tablespoons of the coconut filling.
6
Bake cupcakes for 15-18 minutes. After the cupcakes have baked, allow to cool for 5-10 minutes in the pan, then remove to a cooling rack.
7
While the cupcakes are cooling, melt the chocolate. Once completely melted, slowly stir in the cream.
8
Drop large spoonfuls of the icing on top of the cupcakes, and allow the chocolate to drip down the sides of the cupcakes. Either eat at once, or transfer to the refrigerator to allow the icing to set.

1746

kcal

Calories

119

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cupcake, 1 1/2 cups sugar, 1 1/2 cups all-purpose flour, 1/2 cup unsweetened dutch cocoa, and more.

Yes, Filled German Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Filled German Chocolate Cupcakes

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