German Chocolate Filled Cupcakes

German Chocolate Filled Cupcakes by The Stitchin' Mommy

This past weekend, my dear cousin (who is like a brother to me) came over for dinner so that we would celebrate his 25th birthday. I made him a wonderful meal of red wine braised short ribs and creamy mashed potatoes. We thoroughly enjoyed our dinner but enjoyed our dessert so much more. To celebrate his birthday, I made German chocolate filled cupcakes. When we were younger, one of my aunts would buy these little cakes to celebrate the monthly birthdays. Essentially, we would have a group birthday party for everyone in the family that was celebrating a birthday that month. Well, occasionally, she would buy a German chocolate cake which is really a wonderful childhood memory for me. So, I tried to recreate it for my cousin but with my own twist. Instead of putting the frosting on the top of the cupcake, I filled the center with the frosting and frosted the tops with chocolate frosting. Here’s the recipe that I concocted:


German Chocolate Filled Cupcakes
Author: Amy Ramnarine
Prep time:
Cook time:
Total time:
Serves: 6
  • [b]Chocolate Cupcake[/b]
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 3/4 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/8 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups of water
  • [br][b]Coconut Pecan Filling[/b]
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • [br][b]Chocolate Frosting[/b]
  • 1 cup confectioners sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  1. [b]For Cupcakes[/b]
  2. Preheat oven to 350 degrees F. Grease a 12 cup muffin pan with cooking spray or line them with liners.
  3. In a medium bowl, beat the butter and sugar with a hand mixer until light and fluffy. Mix in the egg until fully incorporated and then stir in vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the butter mixture in thirds, alternating with a third of the water at a time. Mix until just blended.
  5. Using a spoon or a scoop, divide the batter evenly among the muffin pan.
  6. Bake for approximately 20 to 25 minutes or until a toothpick comes out clean when inserted into the center.
  7. Remove from oven and allow to cool in the pan for 3 minutes. Move to a wire rack and allow to cool for 30 minutes to 1 hour.
  8. [b]For Coconut Pecan Filling[/b]
  9. In a small saucepan, over medium heat, combine the evaporated milk, sugar, vanilla, and butter. Heat for 10-12 minutes or until thickened.
  10. Stir in the coconut and pecans.
  11. Set aside.
  12. [b]For Chocolate Frosting[/b]
  13. In a large bowl beat butter, with a hand mixer, until light and fluffy.
  14. In a separate bowl, whisk together confectioners sugar, cocoa, and teaspoon salt. Gradually add cocoa mixture to butter, scraping down side of bowl, to make sure that the cocoa mixture is fully incorporated into butter.
  15. Slowly add milk and vanilla.
  16. Beat the frosting mixture for about another 30 seconds or until it is fluffy.
  17. Assembling the Cupcakes
  18. Take your cooled cupcakes and, using a small knife, cut a hole in the center of the cupcake. Save the top and scoop out a small amount of cake from the center.
  19. Add a teaspoon of the coconut pecan filling into the center of the cupcake.
  20. Place the top back onto the cupcake and press it down slightly to keep it in place.
  21. Repeat with the rest of the cupcakes.
  22. Frost your cupcakes and garnish with flaked coconut and a few of your chopped pecans.



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