The German Chocolate Cupcake is the “sign” for August.
This is not a German cake, by which I mean, is does not originate from Germany. The name comes from a Texan homemaker who used German’s Dark Chocolate in the recipe. Though most recipes today don’t specify using that particular chocolate, it still retains the name. The originally title for the cake was German’s Chocolate Cake.
An American for the Baker’s Chocolate Company developed German’s Dark Chocolate. His name was Sam German.
The cake was created 105 years later.
The cake is a simply chocolate cake layered with a caramel-pecan-coconut filling. It often includes a chocolate frosting and maraschino cherries for garnish.
My cupcake version is a light and airy chocolate cake with a creamy caramel-pecan-coconut frosting.
I tried a few different frostings for this cupcake. I wanted a really caramelly flavor, but it was hard to achieve that and still have frosting consistency. The one here is good, but I would prefer it more caramelly. My tester’s, however, felt it was good enough and offered to finish my cupcake for me.
German Chocolate Cupcakes
- 3 tablespoons unsalted butter, room temperature
- 1/4 plus 1/8 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup milk
- 1/2 cup cake flour, sifted
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1-1/2 oz. semisweet chocolate, melted and cooled
- German Chocolate’s Caramel Frosting, recipe follows
Preheat oven to 350°F. Line cupcake pan with paper liners. Cream butter and sugar until fluffy. Beat in egg and vanilla. Add buttermilk, flour, baking soda, and salt. Beat until smooth. Beat in chocolate. Fill muffin cups 3/4’s full. Bake about 15 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Frost.
German Chocolate’s Caramel Frosting
- 1/4 cup brown sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 12 tablespoons unsalted butter, room temperature
- pinch of salt
- 1 cup powdered sugar
- 7 oz. sweetened flaked coconut
- 6 oz. pecans, toasted and coarsely chopped
Melt brown sugar with water over a medium-low heat. Then stir in heavy cream until combined. Remove from heat and stir in vanilla. Set aside to cool. Beat butter and salt until fluffy. Add powdered sugar and beat until incorporated. Beat in caramel, coconut, and pecans until blended and airy. Cover and refrigerate until stiff, about 45 minutes, before using.
If you make it be sure to come on back and give me your opinion.
photo by me!