jumbo german chocolate cupcakes
These are what I whipped up for dessert tonight. A homemade filling and ganache top off this yummy cupcake.
Blue Ribbon Recipe
These jumbo German chocolate cupcakes are a rich and decadent way to dress up a box of cake mix. The jazzed-up chocolate cupcakes are soft, fluffy, and moist. It's topped with a frosting that mimics the traditional German chocolate cake filling. Sweet, rich, nutty, buttery, and creamy, we could have eaten the bowl with a spoon. Drizzling with a less sweet, yet decadent, chocolate ganache helps to balance out the sweetness of the filling.
prep time
15 Min
cook time
30 Min
method
Bake
yield
15 serving(s)
Ingredients
- 4 ounces German chocolate baking bar
- 1 box German chocolate cake mix (15.25 oz, I use Duncan Hines)
- 1/2 package instant chocolate fudge pudding powder mix (5.9 oz package)
- 3/4 cup hot water
- 1/2 cup sour cream
- 1/4 cup canola oil
- 4 large eggs
- FILLING
- 2 cups flaked coconut
- 1 cup chopped pecans
- 12 ounces evaporated milk
- 1 1/2 cups granulated sugar
- 1 1/2 sticks butter, room temperature
- 4 large egg yolks, lightly blended
- 1 teaspoon pure vanilla extract
- GANACHE TOPPING
- 1 package semi sweet chocolate chips (12 oz)
- 1 1/2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
How To Make jumbo german chocolate cupcakes
Test Kitchen Tips
We were able to make 10 jumbo cupcakes.
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Step 1For the cake, break up your chocolate bar in a bowl in the microwave. In three 30-second increments until the chocolate is melted. Watch closely not to burn. Set the chocolate aside. -
Step 2In a standard mixer, blend the cake mix and pudding mix. Then add water, oil, and sour cream.
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Step 3Add eggs and blend well.
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Step 4Then add your melted German chocolate.
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Step 5Blend until thick and creamy. Preheat the oven to 325 degrees F.
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Step 6Add cupcake liners to jumbo cupcake pans. Fill 2/3's of the way full with batter.
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Step 7Bake about 30 minutes or until the cake tests done in the center.
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Step 8Remove from oven and let cool. Finish all cupcakes this way.
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Step 9Turn the oven up to 350 after all the cupcakes are baked. On a flat foil-lined cookie sheet, spread the coconut and pecans together. Place in the oven.
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Step 10Let them toast until the coconut is a little browned and crunchy, about 10 to 15 minutes.
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Step 11On the stove, mix evaporated milk, sugar, butter, and egg yolks in a medium-sized saucepan over a low/medium heat.
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Step 12Stir at all times until thick and golden brown, 20 minutes usually.
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Step 13Remove from the heat and add the coconut/pecan mixture to the filling.
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Step 14Then add vanilla and stir well. Let cool for 10 or 15 minutes.
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Step 15Then spread 2 or 3 Tbsp of filling on top of each cupcake.
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Step 16For the ganache, in a medium saucepan, add the chocolate chips and cream. Melt over a low heat, stirring constantly until the chips melt and it is shiny.
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Step 17Add the vanilla extract and stir.
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Step 18Spoon slowly over the top of the filling.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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