Barefoot Contessa German Chocolate Cupcakes

This delicious Barefoot Contessa German Chocolate Cupcakes recipe is a rich and indulgent treat that’s surprisingly easy to make. With a moist, chocolatey base and a creamy coconut-pecan frosting, these cupcakes are perfect for any occasion. You can use simple, everyday ingredients to whip up this classic dessert, making it a great go-to recipe for chocolate lovers!

Ingredients Needed

For the Cupcakes:

• 1 tsp pure vanilla extract
• ½ tsp pure almond extract
• 200g sweetened flaked coconut
• 100g blanched sliced almonds, toasted
• 100g chopped pecans
• ¼ tsp sea salt
• 130g caster sugar
• 130g light brown sugar, lightly packed
• 170g unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 240ml buttermilk, shaken, at room temperature
• 120ml sour cream, at room temperature
• 2 tbsp freshly brewed coffee
• 220g plain flour
• 100g unsweetened cocoa powder
• 1½ tsp bicarbonate of soda
• ½ tsp sea salt

For the Coconut Frosting:

• 170g unsalted butter
• 340ml can evaporated milk
• 250g light brown sugar, lightly packed
• 4 large egg yolks

How To Make German Chocolate Cupcakes

1. Preheat the oven & prep the liners: Preheat your oven to 180°C (160°C fan/gas mark 4). Line a cupcake tin with 14-15 paper liners.
2. Cream the butter and sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, caster sugar, and brown sugar on medium-high speed for about 5 minutes until light and fluffy. Scrape down the bowl.
3. Add the eggs & vanilla: Reduce the speed to medium, add the eggs one at a time, then mix in the vanilla extract.
4. Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
5. Mix the dry ingredients: In another bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, and salt.
6. Combine wet and dry ingredients: With the mixer on low speed, alternate adding the buttermilk mixture and the dry ingredients in thirds, starting with the buttermilk and ending with the dry mix. Do not overmix! Fold a few times with a rubber spatula to ensure the batter is fully combined.
7. Fill & bake: Use a 2-inch ice cream scoop or a spoon to fill the cupcake liners about ¾ full. Bake in the centre of the oven for 20-25 minutes or until a skewer inserted in the middle comes out clean. Cool for 10 minutes in the tin, then transfer to a wire rack to cool completely before frosting.
8. Making the Coconut Frosting
9. Melt the butter & combine ingredients: In a large saucepan over medium heat, melt the butter. Whisk in the evaporated milk, brown sugar, and egg yolks.
10. Cook until thickened: Bring the mixture to a gentle simmer and cook for about 15 minutes, stirring constantly, until slightly thickened. If it looks curdled, beat it vigorously with a whisk to smooth it out.
11. Add the flavour & cool: Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and sea salt. Let the frosting cool for about an hour before spreading onto the cupcakes with a knife or small spatula.

Recipe Tips

• Use Room Temperature Ingredients: Ensure butter, eggs, buttermilk, and sour cream are at room temperature for a smoother batter and better texture.
• Measure Flour Accurately: Spoon flour into the measuring cup and level it off to avoid dense cupcakes.
• Avoid Overmixing: Mix the batter until ingredients are just combined to keep the cupcakes light and fluffy.
• Toast Nuts for Enhanced Flavor: Lightly toast almonds and pecans to bring out their natural oils and deepen their taste.
• Cool Completely Before Frosting: Let cupcakes cool entirely to prevent the frosting from melting and sliding off.

How To Store Leftovers

• Refrigerate: Place leftovet german chocolate cupcakes in an airtight container and refrigerate for up to 3 days.
• Freeze: Arrange leftovet german chocolate cupcakes on a baking tray to freeze until solid. Transfer them to a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition Facts

Serving Size: 1 cupcake (75g)

• Calories: 301
• Total Fat: 16.4g
• Saturated Fat: 5.2g
• Cholesterol: 15mg
• Sodium: 250.5mg
• Potassium: 210mg
• Total Carbohydrate: 38.6g
• Dietary Fiber: 2g
• Sugars: 28.9g
• Protein: 2.9g

Try More Recipes:

• Barefoot Contessa Chocolate Ganache Cake
• Barefoot Contessa Chocolate Espresso Cake
• Barefoot Contessa Beatty’s Chocolate Cake
• Barefoot Contessa Coconut Cake