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German Chocolate Cupcakes Hostess Inspired

Hostess-Inspired German Chocolate Cupcakes

For my uncle's birthday, I always bake him a German chocolate cake. However, this year I was bored with the regular old recipe and decided to try something new. Inspired by the classic Hostess Cupcakes, I created a rich German chocolate variation. First, I baked a moist chocolate cupcake. Next, I filled it with a coconut-pecan mixture. Finally, I topped it with a luscious layer of chocolate ganache.

Although the cake, ganache, and filling are simple to make, assembling the cupcake is more difficult. I tried using a pastry bag to stuff the center of the cupcakes, but quickly realized the pecans were too large and clogged the tip. Determined to fill the cakes, I used my finger to create a small cavity on the bottom of each cupcake and gently placed the filling inside. Any minor cracks were covered with thick a layer of ganache, so luckily, none of my guests noticed! To make your own scrumptious Hostess-inspired German chocolate cupcakes,

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German Chocolate Cupcakes

German Chocolate Cupcakes

German Chocolate Cupcakes

Ingredients

Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract

Directions

  1. Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.
  2. Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
  4. Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
  5. Let the cakes cool in the pan on a rack.
  6. Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.
  7. Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
  8. Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
  9. Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
  10. To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.
  11. Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.
  12. Top each cupcake with a dollop of nut filling. Enjoy.

Makes 12 cupcakes.


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Join The Conversation
bella85 bella85 6 years
Oh, thank you pioneers, I didn't know that! It always puzzles me when things are called "German" and I don't even know them ;)
GlowingMoon GlowingMoon 6 years
I agree with Piecesbroken. When it comes to filling the cupcakes, technically, her solution is better.I'm not a fan of German chocolate cake, but these cupcakes look good.
GlowingMoon GlowingMoon 6 years
I agree with Piecesbroken. When it comes to filling the cupcakes, technically, her solution is better. I'm not a fan of German chocolate cake, but these cupcakes look good.
pioneers pioneers 6 years
@ dareu & bella85-- The reason it's called German chocolate is because the name of the man who made the cake first was named Samuel German. While many people believe that it has something to do with the country, it really is just derived from a last name.I have to clear this up all the time as a baker of German descent, when I tell my friends I hate German chocolate cake.
pioneers pioneers 6 years
@ dareu & bella85-- The reason it's called German chocolate is because the name of the man who made the cake first was named Samuel German. While many people believe that it has something to do with the country, it really is just derived from a last name. I have to clear this up all the time as a baker of German descent, when I tell my friends I hate German chocolate cake.
JenCelebrations JenCelebrations 6 years
These look amazing!A tip for ganache, if you pour it in a ziplock bag, seal, and cut off just a small corner - you can drizzle the chocolate anyway you like- in zig zags- a star, spirals, or just let it ooze over the side. It give you more control. You can even create a smooth layer at first and then add a design on top when the first layer hardens.YUM!
JenCelebrations JenCelebrations 6 years
These look amazing! A tip for ganache, if you pour it in a ziplock bag, seal, and cut off just a small corner - you can drizzle the chocolate anyway you like- in zig zags- a star, spirals, or just let it ooze over the side. It give you more control. You can even create a smooth layer at first and then add a design on top when the first layer hardens. YUM!
colleenb colleenb 6 years
I think I dreamt I ate this last night.
La-Tua-Cantante La-Tua-Cantante 6 years
Those look SO good!!
La-Tua-Cantante La-Tua-Cantante 6 years
Those look SO good!!
emalove emalove 6 years
Those look REALLY rich.
Spectra Spectra 6 years
Yummy! I bet you could also make them by slicing the cupcakes across the middle and putting the filling in between, like a mini layer cake. I think I'm going to make these next time we have a bake sale at work...they'd sell like crazy!
katyharper katyharper 6 years
I would move in to these cupcakes. Nom nom nom...
aimeeb aimeeb 6 years
:drool:
aimeeb aimeeb 6 years
:drool:
piecesbroken piecesbroken 6 years
instead of turning it over to fill, just keep it right side up and make the hole. you can even put a little bit of cake back over it to cover it. that way nothing falls out when you are eating it. that is if you are picking it up to eat.
gigill gigill 6 years
You are making me so hungry right now!
Kelliegrl Kelliegrl 6 years
These seriously look delish!
Kelliegrl Kelliegrl 6 years
These seriously look delish!
dareu dareu 6 years
@ Bella85: Exactly!!! It's the same with potato salad, too. Even the weirdest recipes are "German inspired".... :)That being said: I would still stuff my face with those cupcakes, they look sooooo good!!
dareu dareu 6 years
@ Bella85: Exactly!!! It's the same with potato salad, too. Even the weirdest recipes are "German inspired".... :) That being said: I would still stuff my face with those cupcakes, they look sooooo good!!
Indigo4320 Indigo4320 6 years
I wonder if it'd taste as good if you substituted walnuts....
bella85 bella85 6 years
They look delicious :) Funny thing about it: There is NOTHING German about it (I know that because I am German). We don't even have a special German chocolate cake over here. I wonder where that comes from!
bella85 bella85 6 years
They look delicious :) Funny thing about it: There is NOTHING German about it (I know that because I am German). We don't even have a special German chocolate cake over here. I wonder where that comes from!
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