Sweet Success: Barefoot Contessa’s Dreamy German Chocolate Cupcakes Recipe

Decadent German chocolate cupcakes bring pure indulgence to your dessert table with their rich, velvety texture.

These luscious treats melt in your mouth, creating an irresistible chocolate experience that captures everyone’s attention.

Ina Garten’s style shines through this delightful recipe, combining classic flavors with her trademark elegance.

Each cupcake delivers a perfect balance of moist chocolate cake and creamy coconut-pecan frosting that promises pure delight.

The delicate layers and luxurious topping make these cupcakes a showstopper at any gathering.

Bakers of all skill levels can master this delectable dessert with simple ingredients and straightforward techniques.

Grab your mixing bowl and get ready to impress with these divine German chocolate cupcakes that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories: 360 kcal

Servings: 24

Ingredients for German Chocolate Cupcakes

• Butter: Provides rich, creamy texture and helps create a tender crumb.
• Caster Sugar, Brown Sugar: Sweetens and adds moisture to the cupcakes.
• Eggs: Binds ingredients and creates structure for the cake.
• Vanilla Extract: Enhances overall flavor with warm, aromatic notes.
• Buttermilk, Sour Cream: Adds tangy moisture and helps create a soft texture.
• Coffee: Deepens chocolate flavor without tasting like coffee.

• Plain Flour: Creates the fundamental structure of the cupcake.
• Cocoa Powder: Delivers intense chocolate flavor and dark color.
• Bicarbonate of Soda: Helps cupcakes rise and become light and fluffy.
• Salt: Balances sweetness and enhances other flavors.

• Butter: Provides creamy base for the frosting.
• Evaporated Milk: Creates smooth, rich consistency.
• Brown Sugar: Adds deep caramel-like sweetness.
• Egg Yolks: Thickens and enriches the frosting.
• Vanilla Extract, Almond Extract: Adds complex, layered flavor profile.
• Coconut: Brings tropical texture and traditional German chocolate cake taste.
• Almonds, Pecans: Provides crunchy contrast and nutty depth.
• Sea Salt: Elevates and balances the sweet frosting.

Tools You’ll Want for German Chocolate Cupcakes

• Electric mixer with paddle attachment: Essential for creaming butter and sugar, mixing batter smoothly.
• Large mixing bowls: Needed for separating wet and dry ingredients.
• Whisk: Perfect for blending buttermilk mixture and ensuring smooth frosting.
• Sifter: Crucial for evenly distributing dry ingredients without lumps.
• Rubber spatula: Great for folding batter and scraping bowl edges.
• Cupcake tin: Holds paper liners for baking perfect cupcakes.
• Ice cream scoop or spoon: Helps fill cupcake liners evenly.
• Large saucepan: Used for preparing coconut frosting.
• Wire cooling rack: Allows cupcakes to cool completely.
• Knife or small spatula: Helps spread frosting on cooled cupcakes.
• Skewer or toothpick: Checks cupcake doneness by testing center.

How to Bake German Chocolate Cupcakes

Chocolate Coconut Dream Cupcakes

• Oven Warmup

Crank up the oven to a cozy temperature that’ll make your kitchen smell amazing. Grab some cute paper liners and line your cupcake pan.

• Butter's Dancing Party

Grab your mixer and let butter, white sugar, and brown sugar have a wild dance party until they become light and fluffy. This is where the magic begins.

• Egg Introduction

Gently welcome eggs into the butter mixture one by one, followed by a splash of vanilla that adds a hint of warmth.

• Liquid Symphony

In a separate bowl, blend buttermilk, sour cream, and a shot of coffee. This secret combination creates deep, rich flavors.

• Dry Ingredient Harmony

Sift cocoa, flour, and other dry ingredients together, creating a smooth chocolate canvas for your cupcakes.

• Gentle Mixing

Slowly marry wet and dry ingredients, treating the batter like a delicate dance partner. Stop mixing the moment everything looks perfectly combined.

• Baking Magic

Scoop batter into liners and slide into the oven. Bake until a toothpick comes out clean, about 20-25 minutes. Let cupcakes cool completely.

• Frosting Adventure

In a saucepan, melt butter and combine evaporated milk, brown sugar, and egg yolks. Simmer and stir until the mixture thickens like a creamy dream.

• Final Flourish

Remove from heat and fold in vanilla, coconut, nuts, and a pinch of sea salt. Allow frosting to cool before generously spreading on cupcakes.

Cupcake Tips, Fillings & Flavor Hacks

• Creative Twists
• Replace pecans and almonds with toasted macadamia nuts or candied walnuts for a different crunch and flavor profile.
• Sprinkle additional cocoa powder or fold dark chocolate chips into the batter for deeper chocolate notes.
• Substitute plain flour with a gluten-free flour blend to accommodate dietary restrictions without compromising taste.
• Let ingredients like eggs and buttermilk sit at room temperature before mixing to ensure smoother, more even baking results.
• Store unfrosted cupcakes in an airtight container for up to 3 months, thawing at room temperature before adding the coconut frosting.

How to Present German Chocolate Cupcakes

• Pair with Creamy Delight: Serve alongside a scoop of vanilla bean ice cream to complement the rich chocolate and nutty coconut frosting.
• Create a Dessert Platter: Arrange cupcakes with fresh berries, mint leaves, and a dusting of powdered sugar for an elegant presentation.
• Brew the Perfect Companion: Enjoy with a hot cup of dark roast coffee or a smooth espresso to enhance the deep chocolate flavors.
• Gift with Love: Package individual cupcakes in clear boxes with a ribbon for a thoughtful homemade gift that will impress friends and family.

German Chocolate Cupcake Storage & Planning Tips

• Store Smartly: Keep cupcakes in an airtight container at room temperature for 2-3 days, ensuring they stay moist and delicious.
• Refrigerate Right: When topped with coconut frosting, store cupcakes in the refrigerator for up to 5 days. Let them sit at room temperature for 30 minutes before serving to restore their soft texture.
• Freeze for Later: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and frost just before serving for maximum freshness.
• Transport with Care: When moving cupcakes, use a carrier with individual compartments to prevent frosting from getting smudged. Place a sheet of parchment paper between layers for extra protection.

Heavenly Barefoot Contessa German Chocolate Cupcakes Recipe

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4.9 from 23 reviews

• Total Time: 45 minutes
• Yield: 24 1x

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Description

Barefoot Contessa german chocolate cupcakes blend rich chocolate with classic coconut-pecan frosting for a delightful dessert. Bakers can create these indulgent treats with simple ingredients and straightforward techniques that bring German chocolate cake elegance to individual servings.

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Ingredients

Scale 1x2x3x

• 220 g plain flour
• 100 g unsweetened cocoa powder
• 1.5 tsp bicarbonate of soda
• 0.5 tsp sea salt
• 170 g unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 4 large egg yolks
• 240 ml (1 cup) buttermilk, shaken, at room temperature
• 120 ml (½ cup) sour cream, at room temperature
• 340 ml (12 fl oz) can evaporated milk
• 2 tbsps freshly brewed coffee
• 130 g caster sugar
• 250 g light brown sugar, lightly packed
• 200 g sweetened flaked coconut
• 100 g blanched sliced almonds, toasted
• 100 g chopped pecans
• 2 tsps pure vanilla extract
• 0.5 tsp pure almond extract
• 0.25 tsp sea salt

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Instructions

1. Preparation: Preheat oven to 180°C (350°F) and line cupcake tin with paper liners.
2. Creaming: Utilize electric mixer to blend butter, caster sugar, and brown sugar until light and fluffy, approximately 5 minutes.
3. Liquid Integration: Incorporate eggs and vanilla extract into creamed mixture, ensuring smooth consistency.
4. Wet Ingredients Blend: Whisk buttermilk, sour cream, and coffee in a separate bowl to create liquid component.
5. Dry Ingredient Sifting: Sift plain flour, cocoa powder, bicarbonate of soda, and salt to eliminate potential lumps.
6. Batter Formation: Gently fold buttermilk mixture and dry ingredients into butter mixture, alternating in thirds and mixing on low speed to maintain delicate texture.
7. Baking Process: Pour batter into cupcake liners, filling approximately ¾ full. Bake in oven center for 20-25 minutes until skewer emerges clean.
8. Cooling Stage: Rest cupcakes in tin for 10 minutes, then transfer to wire rack for complete cooling.
9. Frosting Preparation: Melt butter in saucepan, then whisk in evaporated milk, brown sugar, and egg yolks over medium heat.
10. Frosting Finishing: Simmer mixture for 15 minutes, stirring continuously until thickened. Remove from heat and fold in vanilla extract, almond extract, coconut, almonds, pecans, and sea salt.
11. Final Assembly: Allow frosting to cool for one hour, then spread generously onto completely cooled cupcakes using knife or small spatula.

Notes

• Prevent Overmixing: Gently fold batter to maintain cupcake’s tender texture, stopping when ingredients are just combined to avoid tough, dense results.
• Temperature Matters: Use room temperature ingredients for smoother batter and more even mixing, ensuring better cupcake consistency.
• Check Doneness Carefully: Insert skewer into cupcake center; it should come out clean with minimal crumbs, indicating perfect baking time.
• Frosting Technique: Allow frosting to cool completely before spreading to achieve ideal spreadability and prevent melting on warm cupcakes.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 24
• Calories: 360
• Sugar: 25g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg