Best 9 Jumbo German Chocolate Cupcakes Recipes

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Indulge your sweet cravings with our delectable Jumbo German Chocolate Cupcakes, a symphony of flavors and textures that will tantalize your taste buds. These colossal cupcakes are the epitome of decadence, featuring a moist and fluffy chocolate cake base that's crowned with a rich and creamy coconut-pecan frosting. Each bite is an explosion of chocolatey goodness, complemented by the delightful crunch of toasted pecans and the subtle sweetness of coconut. Our recipe provides step-by-step instructions to guide you in creating these magnificent treats, ensuring a perfect baking experience. Additionally, we've included a collection of irresistible variations to satisfy every palate, including gluten-free, vegan, and keto-friendly options. So, prepare to embark on a culinary journey as you whip up a batch of these Jumbo German Chocolate Cupcakes, a surefire hit at any gathering or celebration.

Check out the recipes below so you can choose the best recipe for yourself!

JUMBO GERMAN CHOCOLATE CUPCAKES



Jumbo German Chocolate Cupcakes image

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

Provided by Nancy Allen

Categories     Chocolate

Time 45m

Number Of Ingredients 19

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 large eggs
FILLING
12 oz can evaporated milk
1 1/2 stick butter, room temperature
1 1/2 c granulated sugar
4 large egg yolks, lightly blended
1 tsp pure vanilla extract
2 c flaked coconut
1 c chopped pecans
GANACHE TOPPING
1 pkg 12oz. semi sweet chocolate chips
1 1/2 c heavy whipping cream
1 tsp pure vanilla extract

Steps:

  • 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.

GERMAN CHOCOLATE CUPCAKES



German Chocolate Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 14 to 15 cupcakes

Number Of Ingredients 22

1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups sweetened flaked coconut
1 cup blanched sliced almonds, toasted
1 cup chopped pecans
1/4 teaspoon kosher salt
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder, such as Pernigotti
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter
1 (12-ounce) can evaporated milk
1 1/4 cups light brown sugar, lightly packed
4 extra-large egg yolks

Steps:

  • Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
  • Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Coconut Frosting:
  • Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Right or wrong I've always viewed the cupcake as a frosting transport system, and if you're not a huge frosting fan (I'm not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a "grown-up cupcake." I figured perhaps I owed the miniature confections a chance. Ms. Heatter's recipe, modestly entitled, "Chocolate Cupcakes" from her 1974 book "Maida Heatter's Book of Great Desserts," produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it's her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that's a bit on the small side.

Provided by Suzanne Lenzer

Categories     easy, cakes, dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 13

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch process)
2/3 cup/5 1/3 ounces unsalted butter (1 1/3 sticks)
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
3 eggs
1 cup milk
6 ounces of semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon granulated sugar
1 1/2 tablespoons unsalted butter

Steps:

  • Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
  • On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don't want to overwork the batter.
  • Scoop the batter into the prepared pans filling each about two-thirds full (don't bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
  • To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
  • When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 116 milligrams, Sugar 18 grams, TransFat 0 grams

GERMAN CHOCOLATE CUPCAKES



German Chocolate Cupcakes image

Semisweet chocolate gives these cupcakes a well-rounded flavor, perfectly complemented by the traditional sticky-sweet coconut-pecan filling and frosting. Buy "Martha Stewart's Cupcakes"

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
2 cups cake flour (not self-rising), sifted, plus more for tins
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting

Steps:

  • Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
  • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
  • To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.

GERMAN CHOCOLATE CUPCAKES



German Chocolate Cupcakes image

For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 5h50m

Yield 12

Number Of Ingredients 15

1 sheet Reynolds® Cut Rite® Wax Paper
½ gallon chocolate ice cream
¾ cup toasted pecan pieces, or as needed
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 (1 ounce) squares sweet baking chocolate
¼ cup water
½ cup butter, softened
½ cup sugar
2 large eggs eggs
½ teaspoon vanilla
½ cup buttermilk or sour milk
2 tablespoons Caramel ice cream topping
⅔ cup toasted shaved coconut*

Steps:

  • Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
  • Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
  • In a small bowl stir together flour, baking soda, and salt; set aside.
  • In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
  • Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
  • Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 48.4 g, Cholesterol 81.7 mg, Fat 26 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 13.6 g, Sodium 257.8 mg, Sugar 34.3 g

CHOCOLATE EXTREME CUPCAKES



Chocolate Extreme Cupcakes image

Treat your family with these frosted chocolate cupcakes - a rich dessert to be enjoyed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 17

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 oz unsweetened baking chocolate
3 oz semisweet baking chocolate
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
4 eggs
1 teaspoon vanilla
1 cup buttermilk
1 cup semisweet chocolate chips (6 oz)
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
1/2 cup whipping cream
2 teaspoons vanilla
Dash salt

Steps:

  • Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
  • In small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside. In small microwavable bowl, microwave baking chocolate uncovered on High 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed until creamy. Gradually add brown sugar and granulated sugar, beating well. Add eggs, one at a time, beating after each addition. Add melted chocolate and 1 teaspoon vanilla, beating well. Add flour mixture alternately with buttermilk, beating on low speed after each addition until blended. Divide batter evenly among muffin cups, filling three-fourths full.
  • Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until softened and chips can be stirred smooth. In large bowl, beat 1/2 cup butter with electric mixer on medium speed until creamy. Add powdered sugar alternately with melted chocolate and whipping cream, beating on low speed after each addition until blended. Stir in 2 teaspoons vanilla and dash salt. Frost cupcakes with frosting.

Nutrition Facts : Calories 753, Carbohydrate 99 g, Fat 7, Fiber 3 g, Protein 8 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 164 mg

JUMBO CHOCOLATE CUPCAKES



Jumbo Chocolate Cupcakes image

Using a jumbo muffin pan, these larger-than-usual cupcakes are still cute and make a sweet gift.

Provided by MileHighBaker

Categories     Chocolate Cupcakes

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon unsalted butter, softened
2 cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 ½ cups milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
  • Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
  • Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
  • Fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 109.8 g, Cholesterol 98.3 mg, Fat 6.2 g, Fiber 5.9 g, Protein 12.3 g, SaturatedFat 2.9 g, Sodium 597.4 mg, Sugar 70.2 g

BAKER'S GERMAN'S SWEET CHOCOLATE CUPCAKES



BAKER'S GERMAN'S Sweet Chocolate Cupcakes image

Find a new favorite chocolate cupcakes recipe here! BAKER'S GERMAN'S Sweet Chocolate Cupcakes recipe is a casual version of classic German chocolate cake.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h20m

Yield 24 servings

Number Of Ingredients 10

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, chopped
3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
3 Coconut-Pecan Filling and Frosting

Steps:

  • Heat oven to 350°F.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.
  • Spoon into 24 paper-lined muffin cups.
  • Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Frost with Coconut-Pecan Filling and Frosting.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

GERMAN CHOCOLATE CUPCAKES



German Chocolate Cupcakes image

These cupcakes disappear in a dash when I take them to the school where I teach. Pecans, coconut and brown sugar dress up the topping nicely. -Lettice Charmasson, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 7

1 package German chocolate cake mix (regular size)
1 cup water
3 large eggs
1/2 cup canola oil
3 tablespoons chopped pecans
3 tablespoons sweetened shredded coconut
3 tablespoons brown sugar

Steps:

  • In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups three-fourths full. Combine the pecans, coconut and brown sugar; sprinkle over batter. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 156 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • Use quality chocolate for a richer flavor; dark, semisweet, or bittersweet are good options.
  • Don't overmix the batter, or cupcakes can become tough.
  • Fill cupcake liners only 2/3 full, as they will rise during baking.
  • Cupcakes are done when a toothpick inserted into the center comes out clean.
  • Let cupcakes cool completely before frosting.
  • Use a piping bag or zip-top bag with a corner snipped off to create a swirl of frosting on each cupcake.
  • Top with chopped pecans, coconut, or chocolate curls for added flavor and texture.

Conclusion:

These Jumbo German Chocolate Cupcakes are a delicious and decadent treat that's easy to make. With a moist chocolate cake base, gooey coconut-pecan filling, and rich chocolate frosting, these cupcakes are sure to be a hit. Whether you're serving them for a special occasion or just as a sweet treat, these cupcakes will be a crowd-pleaser!

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