German Chocolate Cupcake for August

The German Chocolate Cupcake is the “sign” for August.

Fun Facts:

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
makes 6

  • 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!

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23 Comments

  1. Oh, wowzer. Makes me wish my birth month was August. Then I’d have a good excuse to shove a few of these in my mouth. German chocolate is my favorite.

  2. I think you have a plan to fatten us up for winter! These look yummy.

    1. Ut oh, you’ve found me out!

  3. You had me at creamy caramel-pecan-coconut frosting. This looks amazing. Too bad I am absolutely hopeless at baking cupcakes. But I like to look on the bright side, I do a marvelous job eating them.

    1. That’s what I like about you. Always looking on the bright side.

  4. The frosting alone sounds awesome!
    So German chocolate cake isn’t from Germany? Next you’ll be telling me French Fries aren’t from France.
    (And yes, just kidding!)

  5. I don’t care what nationality is involved with cakes or cupcakes. I am an equal opportunity nommer.

  6. I love these. Wonderful job. Really love them.

    I hope you enter the Baking Contest. I bet you would kick some serious baking butt.

    Cheers and boogie boogie.

    PS: Contest Link: http://www.cleaneatingmag.com/bakingcontest2012

    1. Thanks for the info. I’ll check it out.

      1. Sure thing. I’m entering as well. It’s been fun putting a formula together that meets their guidelines. Happy Baking 🙂

  7. Oh my goodness, I am RAVENOUS now! Yum yum yum!

  8. Now I want these and it’s too late to make them. If I even had the ingredients.

  9. I don’t eat chocolate anymore, but bet that frosting tastes just as good on white cake.

  10. Oh my. Sinful.

    Will have to make these in the fall (when we can all wear big sweaters again). 🙂

  11. Fun history! And I’ve never liked German cake… but these cupcakes do look amazing…

  12. This makes me miss my grandmother’s german chocolate cake. What a wonderful memory to stir up. Now I want some of that cake.

  13. I hope the cupcakes I make turn out half as good as these. ._.

  14. Cake. I need cake!!!!!

    So that’s how the name came to be.

  15. love the very naughty frosting 🙂 I made peach muffins yesterday myself 🙂

    1. That sounds good- oh and so does peach cobbler…

  16. (the link is fixed on my blog. I even tested them yesterday when I linked them all. Blogger lied to me. *pouts* Thanks for letting me know!)

    1. Oh thanks for reminding me. I wanted to read that article!

  17. Oh my goodness. That looks like a little bit of Heaven. Yum!!

Comments are closed.

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