Jumbo German Chocolate Cupcakes Recipes

GERMAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
• Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Coconut Frosting:
• Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

GERMAN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F. Line cupcake pan with liners and set aside.
• In bowl of an electric mixer whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a large liquid measuring cup whisk the egg, buttermilk, hot water (or coffee), oil and vanilla.
• Add wet ingredients to the dry ingredients and mix on medium speed for 2 minutes. Scrape the sides of the bowl with a spatula and mix for another 30 seconds.
• Scoop (pour) the batter into the cupcake liners, the batter is very very thin, filling only halfway full, or up to 2/3 full but no more!
• Bake for 13-16 minutes or until a toothpick inserted in the center comes out with moist crumbs. **
• Remove from the oven and allow cupcakes to cool in pan for 10 minutes. Transfer to wire rack to cool completely.
• In a saucepan whisk the cream sugar, egg yolks, and salt. Cook over medium heat, stirring occassionally. Bring to a low simmer and cook until thickened. Remove from heat and add the butter, vanilla, toasted coconut and pecans. Set aside to cool to room temperature.
• With the whisk attachment, whip the butter on medium speed for 4 minutes.
• Reduce speed and slowly add the powdered sugar. Once combined add the vanilla and melted chocolate. Whip at medium-high speed for 1 minute. Add the heavy cream and whip for another 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl and whip for another 30 seconds.
• Place the frosting/mousse in a piping bag.
• Remove the center of the cupcakes with a cupcake corer***. Fill the centers with the chocolate mousse. Spoon a generous amount of coconut pecan frosting overtop of each cupcake. Enjoy!

GERMAN CHOCOLATE CUPCAKES

Steps:

• 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.

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.