Decadent German Chocolate Cupcakes

One of the Blog Techs favorite treats is German chocolate cake. Since I like making individual servings of things, I made him German chocolate cupcakes.


I hate chocolate and working with chocolate so he was surprised when he saw these. So were my friends. They are all chocoholics and get very excited when I make them something chocolate.


I used some very good dark chocolate to make the ganache.


First make the ganache:

Put 10 ounces of chopped dark chocolate in a bowl. Add 3 tablespoons of butter and 2 tablespoons of clear Karo syrup. Pour 3/4 cup of hot cream over the chocolate. Allow it to sit for 5 minutes. Whip with a whisk until combined and satiny. Set aside to thicken while you make the cupcakes. (I doubled this recipe that is why I have more ingredients in the pics)
Heat the cream just until it starts bubbling around the edge of the pan.


The syrup:

Put 1 cup of water in a pot. Add 3/4 cups of sugar. Bring to a boil and cook until the sugar dissolves. Add 2 tablespoons of dark rum. Set aside to cool.


For the filling:

Empty a 6 ounce can of evaporated milk into a pot. Add 2 large egg yolks. Stir in 1/2 cup of dark brown sugar. Add 6 tablespoons of butter,1 tsp of vanilla extract and 1/4 tsp. salt. Stir over medium heat until the mixture thickens. Add 2 cups of coconut and 1 cup chopped pecans. Set aside to cool.

The ganache




This recipe makes 15 cupcakes.


Make the cupcakes:

1 1/2 cup sugar
2 large eggs
1/2 cup canola oil
1/2 cup strong coffee (can use instant)
1/2 cup milk
1 tsp. vanilla
2 cups flour
1 cup unsweetened cocoa powder
1 tsp.baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon

Beat the sugar and the eggs until light and fluffy. Add the eggs and beat well. Beat in the oil, coffee, milk and vanilla. Mix the dry ingredients. Add the dry mixture to the moist ingredients. Preheat the oven to 350 degrees. Spray the cupcake pans with cooking spray. Fill the cupcake tins 3/4 full with the batter. Bake for 20 minutes until a toothpick comes out clean. Allow to cool in the pans for 5 minutes and then remove and cool on racks.




To assemble:

Using a serrated knife, cut each cupcake into 3 equal pieces. Brush the bottom two layers with the rum syrup. Spread the coconut filling on top of the two bottom pieces. Reassemble the cupcake and press to hold together. Drizzle the ganache over the tops of the cupcakes. Let them sit until the ganache becomes firm.






I assembled all of the cupcakes first and then drizzled them with the ganache.

These are a real treat. The chocoholics were thrilled.