MARTHASTEWART.COM

German Chocolate Cupcakes

    View Gallery
    1 of 1

    We Also Love

    1 of 2

    Find More

    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"
    Martha Stewart Cupcakes
    • Yield Makes 24
    Add to Shopping List

    Ingredients

    • 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

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Recipe Reviews

    • LAngelica
      22 May, 2011

      Made this cake for my father's birthday. Hence I made a cake version. The only think I did different was add cocoa powder as well as the melted chocolate. Came out very rich. Sure it would have been just as great without cocoa powder. The batter is thick so I recommend spreading the batter in pan. Great with frosting! Which came out delicious as well.

    • diversekakes
      28 Oct, 2010

      I think this german chocolate recipe is fantastic! I used the german chocolate recipe to make " earthquake cake cupcakes" and they turned out awesome. The chocolate flavor is just perfect. The only thing I would do different is add a little more butter or oil to make the cake a little more moist.

    • MCrown
      26 Sep, 2010

      I like that the cupcakes themselves are not overly sugary and have a wonderful texture from the buttermilk.

    • JuleBean
      14 Aug, 2010

      Heat and stir the frosting for a long time to make it thick.

    • IslandBakerWA
      28 Jun, 2010

      These are fantastic. I'm new to baking and followed the recipe to the letter and have moist cupcakes and trademark sticky nutty icing to show for it. www.sundayswithmartha.blogspot.com

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook