Barefoot Contessa’s Dreamy German Chocolate Cupcakes Recipe

Barefoot Contessa German Chocolate Cupcakes deliver a decadent twist on a classic dessert that will make your taste buds dance.

Sweet chocolate and nutty coconut create a harmonious flavor combination that feels both nostalgic and luxurious.

Soft, tender cake layers complement the rich, creamy frosting in a way that transforms an ordinary treat into something extraordinary.

Baking these cupcakes requires minimal technical skill, which means anyone can achieve professional-looking results.

Sophisticated yet approachable, this recipe strikes a perfect balance between indulgence and simplicity.

The magical blend of ingredients ensures each bite is a delightful experience that satisfies deep chocolate cravings.

Professional techniques combined with home-style comfort make these cupcakes a crowd-pleasing sensation: try them now!

Creative Variations on German Chocolate Cupcakes

• Mocha Chocolate Cupcakes: Replace coffee with strong espresso and add a chocolate-covered espresso bean on top for an extra caffeine kick.
• Salted Caramel German Chocolate Cupcakes: Drizzle homemade salted caramel sauce over the coconut frosting and sprinkle with flaky sea salt for a sweet-salty contrast.
• Gluten-Free Chocolate Pecan Cupcakes: Swap plain flour with a gluten-free flour blend and use gluten-free certified ingredients to make this recipe accessible for those with dietary restrictions.
• Dark Chocolate Orange Cupcakes: Add orange zest to the batter and mix orange liqueur into the frosting for a citrusy flavor profile that complements the rich chocolate base.

Closing Reflections on German Chocolate Cupcakes

Barefoot Contessa’s German Chocolate Cupcakes emerge as a sensational dessert masterpiece, blending rich chocolate depths with luxurious coconut frosting.

Moist chocolate bases create an indulgent canvas for nutty, caramelized toppings that dance across taste buds.

Silky textures complement complex flavor profiles, promising an unforgettable culinary experience.

Delicate layers showcase Ina Garten’s signature elegance and precision in baking.

Sophisticated yet approachable, these cupcakes celebrate classic American dessert traditions with European chocolate influences.

Passionate bakers and chocolate enthusiasts, you’ll find pure magic in each carefully crafted bite – so snap that perfect photo, share this delectable recipe, drop a comment celebrating chocolatey bliss, and let sweet inspiration flow!

Fall for German Chocolate Cupcakes

• Savor Rich Chocolate Depth: These cupcakes deliver an intense chocolate experience with cocoa powder and coffee, creating a deep, complex flavor that chocolate lovers will absolutely adore.
• Craft Textural Masterpiece: The combination of buttermilk, sour cream, and precise mixing technique ensures an incredibly moist, tender crumb that melts in your mouth while the coconut frosting adds delightful chewy-crunchy elements.
• Transform Baking with Ease: Despite looking impressive, this recipe is surprisingly approachable for home bakers, with clear step-by-step instructions and simple techniques that guarantee professional-looking cupcakes without requiring advanced pastry skills.

Essential Picks for German Chocolate Cupcakes

• All-Purpose Flour: Classic base for tender, soft cupcake texture with balanced structure.
• Cocoa Powder: Rich chocolate flavor with deep, intense dark color for decadent cupcakes.
• Bicarbonate of Soda: Essential leavening agent for light and fluffy cake texture.
• Salt: Enhances overall flavor and balances sweetness of the cupcakes.

• Butter: Rich, creamy foundation providing moisture and smooth texture.
• Caster Sugar, Brown Sugar: Combination offers deep caramel notes and perfect sweetness.
• Eggs: Binding agent creating structure and adding richness to the cupcakes.
• Vanilla Extract: Classic flavoring with warm, aromatic sweet profile.
• Buttermilk: Adds tanginess and helps create tender, soft crumb.
• Sour Cream: Increases moisture and provides subtle tangy undertone.
• Coffee: Deepens chocolate flavor without adding coffee taste.

• Butter: Creamy base for rich, smooth coconut frosting.
• Evaporated Milk: Provides smooth, silky consistency to frosting.
• Brown Sugar: Adds caramel depth and complexity to frosting.
• Egg Yolks: Thickens frosting and creates luxurious texture.
• Vanilla Extract: Classic sweet flavoring.
• Almond Extract: Adds subtle nutty background note.
• Coconut: Signature texture and tropical flavor for German chocolate frosting.
• Almonds, Pecans: Crunchy texture and nutty complement to sweet frosting.
• Sea Salt: Balances sweetness and enhances overall flavor profile.

Simple Steps for German Chocolate Cupcakes

Step 1: Prepare Baking Space

Grab a cupcake tin and line with paper liners. Set oven temperature to 350°F or 180°C. Make sure oven rack sits in center position.

Step 2: Create Creamy Base

• Softened butter
• Caster sugar
• Brown sugar

Beat ingredients until mixture turns light and fluffy. This takes about 5 minutes. Pause and scrape down sides of bowl occasionally.

Step 3: Introduce Moisture Elements

Lower mixer speed. Add eggs one at a time, ensuring each blends completely. Pour in vanilla extract. Mix gently.

Step 4: Blend Liquid Ingredients

• Buttermilk
• Sour cream
• Strong coffee

Ensure ingredients integrate smoothly.

Step 5: Combine Dry Components

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt

Gently mix dry ingredients.

Step 6: Create Cupcake Batter

Slowly incorporate liquid and dry mixtures. Use low mixer speed. Alternate between wet and dry ingredients. Stop mixing when ingredients just combine. Avoid overmixing.

Step 7: Bake Cupcakes

Fill cupcake liners three-quarters full using ice cream scoop. Bake for 20-25 minutes. Test doneness by inserting toothpick – it should come out clean. Allow cupcakes to cool completely.

Step 8: Prepare Decadent Frosting

• Evaporated milk
• Brown sugar
• Egg yolks

Stir continuously until mixture thickens.

Step 9: Enhance Frosting Flavor

• Vanilla extract
• Almond extract
• Shredded coconut
• Chopped almonds
• Crushed pecans
• Sea salt

Let frosting cool for one hour.

Step 10: Decorate Cupcakes

Spread cooled frosting generously over completely cooled cupcakes. Use knife or spatula for smooth application.

Insider Hints for German Chocolate Cupcakes

• Boost Buttermilk Tenderness: Cold buttermilk can make cupcakes tough, so letting it sit at room temperature helps create a softer, more delicate crumb.
• Precision Matters for Flour: Gently spoon flour into the measuring cup and sweep off excess with a knife to prevent dry, dense cupcakes.
• Fold Gently for Fluffy Results: Stir batter minimally to keep air pockets intact, ensuring a light and tender chocolate cupcake texture.
• Elevate Nut Flavor with Toasting: Quickly toast chopped almonds and pecans in a dry skillet to release their rich, nutty essence before adding to the frosting.
• Master Cooling for Perfect Frosting: Allow cupcakes to cool completely on a wire rack to prevent moisture buildup and ensure frosting adheres smoothly.

Keep German Chocolate Cupcakes Fresh

• Freeze Whole: Wrap each unfrosted cupcake individually in plastic wrap, then place inside a freezer-safe container. Seal tightly to prevent freezer burn and preserve maximum flavor. These cupcakes will maintain their delicious texture for up to 3 months, giving you a delightful treat anytime a chocolate craving strikes.
• Refrigerate Smart: Store cupcakes in a single layer within an airtight container, placing parchment paper between each layer to prevent frosting from sticking. Keep them chilled for 4-5 days, ensuring the coconut-pecan frosting remains creamy and fresh.
• Room Temperature Option: For short-term storage, keep unfrosted cupcakes in a sealed container at room temperature for up to 2 days. Avoid direct sunlight and heat sources to maintain their moist, tender crumb and prevent potential staleness.

Barefoot Contessa German Chocolate Cupcakes Recipe

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4.6 from 38 reviews

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

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Description

German Chocolate Cupcakes from Barefoot Contessa blend rich chocolate with coconut-pecan frosting in a heavenly dessert. Ina Garten’s signature recipe elevates classic flavors, promising delightful indulgence that melts in your mouth and delights your senses.

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Ingredients

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Primary Ingredients:

• 220g plain flour
• 100g unsweetened cocoa powder
• 1½ teaspoons bicarbonate of soda
• ½ teaspoon sea salt

Wet Ingredients:

• 170g unsalted butter, at room temperature
• 170g unsalted butter
• 2 large eggs, at room temperature
• 4 large egg yolks
• 240 milliliters (1 cup) buttermilk, shaken, at room temperature
• 120 milliliters (½ cup) sour cream, at room temperature
• 340 milliliters (12 fluid ounces) can evaporated milk
• 2 tablespoons freshly brewed coffee

Flavor and Topping Ingredients:

• 130g caster sugar
• 250g light brown sugar, lightly packed
• 200g sweetened flaked coconut
• 100g blanched sliced almonds, toasted
• 100g chopped pecans
• 1 teaspoon pure vanilla extract
• 2 teaspoons pure vanilla extract
• ½ teaspoon pure almond extract
• ¼ teaspoon sea salt

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Instructions

1. Prepare the oven and cupcake tin by heating to 180°C (350°F) and lining with 14-15 paper cupcake liners.
2. Using an electric mixer with a paddle attachment, cream the butter, caster sugar, and brown sugar at medium-high speed for approximately 5 minutes until the mixture becomes light and voluminous.
3. Reduce mixer speed and incorporate eggs individually, then blend in the vanilla extract until fully integrated.
4. Create a separate mixture by whisking together buttermilk, sour cream, and coffee in a medium bowl.
5. In another bowl, sift the plain flour, cocoa powder, bicarbonate of soda, and salt to ensure a smooth, lump-free dry ingredient blend.
6. Gradually incorporate the buttermilk mixture and dry ingredients into the butter mixture, alternating in thirds on low speed. Gently fold with a rubber spatula to ensure complete integration without overmixing.
7. Distribute the batter evenly into cupcake liners, filling approximately ¾ full using an ice cream scoop or spoon. Bake in the oven’s center for 20-25 minutes, or until a testing skewer emerges clean.
8. Allow cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack for complete cooling.
9. For the frosting, melt butter in a large saucepan over medium heat, then whisk in evaporated milk, brown sugar, and egg yolks.
10. Simmer the mixture gently, stirring continuously for about 15 minutes until it thickens. If the mixture appears curdled, whisk vigorously to smooth it out.
11. Remove from heat and fold in vanilla extract, almond extract, coconut, almonds, pecans, and sea salt. Let the frosting cool for approximately one hour before spreading onto the completely cooled cupcakes using a knife or small spatula.

Notes

• Grab room temp ingredients like butter, eggs, buttermilk, and sour cream to create a silky-smooth batter that bakes into dreamy cupcakes.
• Scoop flour gently into measuring cups and sweep across the top for precise measurements that prevent dense, heavy results.
• Stir batter minimally until ingredients just blend, keeping your cupcakes wonderfully light and tender.
• Sprinkle chopped nuts in a dry skillet to unlock their rich, toasty essence before folding into the mix.
• Wait patiently for cupcakes to cool completely, ensuring frosting stays perfectly perched and beautiful on top.

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

Nutrition

• Serving Size: 24
• Calories: 301
• Sugar: 28.9g
• Sodium: 250.5mg
• Fat: 16.4g
• Saturated Fat: 5.2g
• Carbohydrates: 38.6g
• Fiber: 2g
• Protein: 2.9g
• Cholesterol: 15mg