Best German Chocolate Cupcakes recipe, soft and chocolaty cupcakes are stuffed with a coconut-pecan filling and topped with chocolate cream cheese frosting.
Add the cooled butter and chocolate mixture and whisk until smooth, for about 30 seconds.
With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.
The batter will be thick and shiny, if needed give it a few stirs with a spatula, to make sure the flour has been well combined.
Fill the cupcake liners ⅔ of the way full with batter.
Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minutes, mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.
In a medium saucepan combine: evaporated milk, egg yolks, brown sugar, and butter. Cook mixture over medium heat, stirring constantly, until mixture comes to a light boil and thickened, for about 10 - 15 minutes.
Remove from heat and strain the mixture through a fine-mesh strainer into a medium bowl. Stir in vanilla extract and mix in shredded coconut flakes and chopped pecans.
Let mixture cool to room temperature before filling the cupcakes.
Add the chocolate to a microwave-safe bowl and melt it in the microwave in 30 seconds increments, stirring after each one to make sure it doesn't burn.
Add butter and cream cheese to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and pale yellow color.
Turn the mixer off and add in cooled chocolate, beat on medium speed until combined, for about 30 seconds.
In a medium bowl combine confectioners sugar and cocoa powder.
Turn mixer on to the lowest setting and add in confectioners sugar and cocoa mixture, 1 cup at a time. Once incorporated, turn the mixer on high for 1-2 minutes.
If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, and won't hold its shape, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy but hold its shape.
Once the cupcakes have cooled to room temperature, take a sharp knife and insert it at a 45° angle at the top of the cupcake.
Work your way all the way around the cupcake and cut a little cake cone out of the middle of the cupcake. Slice the bottom/pointy part of the cone and save the flat top.
Using 1 tablespoon of the coconut pecan filling, fill the center of the cupcake by packing it tight. Use more filling if needed.
Cover the filling with the top part of the cone, by placing it back onto the cupcake and pressing gently. Don't worry about imperfections, they will be covered in frosting.
Scoop another tablespoon of coconut-pecan filling and roll it with your fingers into a ball with a flat bottom, place it on top of the cupcake.
Repeat with each cupcake.
You will have some leftover coconut pecan filling, just eat it, it is very good!
Add the Chocolate Cream Cheese Frosting to a piping bag, fitted with the star tip. Start piping around, and very close to the coconut pecan ball (using an upper angle, worked best for me), and work your way up creating a high, beautiful frosting dome.
Place frosted cupcakes on a cutting board, and refrigerate for 30 - 40 minutes before adding the chocolate ganache. The frosting is soft, so it needs first to settle.
Heat whipping cream in the microwave for 40-60 seconds until hot.
Place chopped chocolate into a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth and shiny.
Let the ganache come to room temperature (very important) for about 10 minutes before drizzling over the cupcakes.
Garnish with unsweetened shredded coconut flakes!
Refrigerate until ready to serve.