Real Recipes From Real Home Cooks ®

jumbo german chocolate cupcakes

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

These are what I whipped up for dessert tonight. A homemade filling & ganache tops off this yummy cupcake.

(1 rating)
yield 15 cupcakes
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For jumbo german chocolate cupcakes

  • 1 box
    german chocolate cake mix (i use duncan hines)
  • 4 oz
    german chocolate baking bar
  • 3/4 c
    hot water
  • 1/2 c
    sour cream
  • 1/4c c
    canola oil
  • 1/2 pkg
    instant chocolate fudge pudding powder mix
  • 4 lg
  • 12 oz
    can evaporated milk
  • 1 1/2 stick
    butter, room temperature
  • 1 1/2 c
    granulated sugar
  • 4 lg
    egg yolks, lightly blended
  • 1 tsp
    pure vanilla extract
  • 2 c
    flaked coconut
  • 1 c
    chopped pecans
  • 1 pkg
    12oz. semi sweet chocolate chips
  • 1 1/2 c
    heavy whipping cream
  • 1 tsp
    pure vanilla extract

How To Make jumbo german chocolate cupcakes

  • 1
    For the cake, break up your chocolate bar in a bowl in your microwave. In three 30 second increments until chocolate is melted. (watch closely not to burn) Set the chocolate aside.
  • 2
    In a standard mixer, blend your cake mix and pudding mix, then add water, sour cream, oil and eggs and blend well. then add your melted german chocolate and blend until thick and creamy. Preheat your oven to 325.
  • 3
    Have your jumbo cupcake cups filled with a jumbo paper liner and fill 2/3's of the way full with batter and bake about 30 minutes or until cake tests done in center. Remove from oven and let cool. Finish all cupcakes this way.
  • 4
    Turn your oven up to 350 after all cupcakes are baked. On a flat foil lined cookie sheet spread your coconut and pecans together and place in the oven and let them toast up until coconut is a little browned and crunchy about 10 to 15 minutes.
  • 5
    On the stove mix your milk, sugar, butter and egg yolks in a medium sized sauce pan over a low/medium heat, stir at all times until thick and golden brown 20 minutes usually. Remove from heat and add the coconut/pecan mixture into the filling and then add your vanilla and stir well. Let cool for 10 or 15 minutes, then spread 2 or 3 Tbsp. of filling on top of cupcake.
  • 6
    Ganache- In a medium saucepan I put the chocolate chips and your cream and melt over a low heat stirring constantly until chips melt and it stirs into a shiny glaze, then add your vanilla. Spoon slowly over the top of the filling. Makes 15 cupcakes.

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