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.
Ingredients
Scale
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
Instructions
- Prepare the oven and cupcake tin by heating to 180°C (350°F) and lining with 14-15 paper cupcake liners.
- 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.
- Reduce mixer speed and incorporate eggs individually, then blend in the vanilla extract until fully integrated.
- Create a separate mixture by whisking together buttermilk, sour cream, and coffee in a medium bowl.
- In another bowl, sift the plain flour, cocoa powder, bicarbonate of soda, and salt to ensure a smooth, lump-free dry ingredient blend.
- 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.
- 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.
- Allow cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack for complete cooling.
- For the frosting, melt butter in a large saucepan over medium heat, then whisk in evaporated milk, brown sugar, and egg yolks.
- Simmer the mixture gently, stirring continuously for about 15 minutes until it thickens. If the mixture appears curdled, whisk vigorously to smooth it out.
- 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