Stuffed German Chocolate Cupcakes

Instructions

Chocolate Cupcakes

1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Melt the chocolate chips in the microwave for 30 seconds. Stir, then heat in 10-second intervals, stirring between each, until smooth. Let cool slightly
4. In a large bowl, mix granulated sugar, brown sugar, and vegetable oil on medium-low for 1 minute.

5. Add eggs one at a time, mixing each on low for about 10 seconds until fully incorporated.

6. Mix in the melted chocolate on low until combined, about 10 seconds.
7. Add milk and vanilla, mixing on low until combined.
8. Gradually add dry ingredients in two parts, mixing on low until just combined.
9. Slowly pour in hot coffee or water, gently mixing until smooth (batter will be thin).
10. Divide batter evenly among liners, filling each about ⅔ full (use a 3-Tbsp cookie scoop).
11. Bake for 17–21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

12. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.

Pecan Coconut Filling

1. Mix pecans and oil in a small bowl.

2. In a medium skillet over medium heat, toast pecans until lightly browned and fragrant, 2–5 minutes, stirring occasionally. Cool and chop into small pieces.
3. Toast shredded coconut in the same skillet over medium-low until about half is golden, 2–4 minutes, stirring continuously. Transfer to a bowl and set aside.
4. In a medium saucepan over medium heat, whisk together brown sugar, granulated sugar, butter, evaporated milk, and egg yolks. Stir constantly until thickened, about 8–10 minutes.

5. Remove from heat and stir in toasted coconut, pecans, vanilla, and salt. (It’ll be thick!)

6. Transfer to a small heat-proof bowl and refrigerate for about 20 minutes, stirring halfway through, until it reaches room temperature.

Chocolate Buttercream (optional)

1. In a stand mixer bowl with a whisk attachment, sift powdered sugar and cocoa powder.

2. Add egg whites and whip on low, then high, for 1 minute.
3. While whipping on high, add salt, vanilla, and butter in chunks.
4. Scrape the bowl, then whip on high for 7–9 minutes until light and airy.
5. Switch to the paddle attachment and mix on low for 6–8 minutes until smooth.

Chocolate Syrup

1. In a small saucepan, whisk cocoa powder, brown sugar, and salt.

2. Gradually whisk in water until smooth.
3. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens slightly, about 2–3 minutes.
4. Remove from heat and stir in vanilla. Cool slightly before drizzling.

Assembly

1. Use a knife, cupcake corer, or piping tip to remove the center of each cupcake, pushing halfway down (not too deep to avoid cracking). We use a 1A tip to easily press out the core with a skewer or chopstick.

2. Spoon or pipe the centers with cooled pecan coconut filling, creating a small mound on top without overfilling.
3. Pipe chocolate frosting over the filling with a piping tip (we use 1M open star).
4. Drizzle chocolate syrup over the frosting and immediately sprinkle with shredded coconut and chopped pecans.