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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"

Source: Martha Stewart Cupcakes



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How would you rate this recipe?
  • Kpay10
    30 DEC, 2013
    These baked VERY flat! If I make them again, I'll add a tsp of baking powder. I don't think 1 tsp of baking soda is enough leavening agent for these cupcakes.
    • kandake587016016
      28 MAY, 2018
      Thank you for this info. I don't like when they bake flat. I noticed in the image that they looked a little flat so I will be using your suggestion.
  • 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.

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