German Chocolate Brownie Cupcakes: When fudgy brownies meet German chocolate frosting! A decadent, individual treat for lovers of chocolate and gooey coconut filling.
German Chocolate Brownie Cupcakes
I could eat the gooey, coconut and pecan filling you find in a typical German chocolate cake with a spoon. Every January my dad, who always said he didn’t care for sweets, would have a huge slab of said cake for his birthday.
My mom would pick one up at the local Randall’s supermarket and it disappeared quickly. So as a trip to Denver to visit my parents approached, I brainstormed how to get this cake in my suitcase and to my dad. I decided to whip up some filled German Chocolate Brownie Cupcakes and crossed my fingers that this experiment would be successful.
Brownie Cupcakes for the Win!
Besides a little shrinkage in the center of the brownie cupcakes, my first attempt at baking these babies went well. These divots were nothing that a little dollop of chocolate ganache couldn’t disguise. I took all but three to my summer book club gathering to get some feedback. Well, every crumb disappeared from the platter. A stellar review, don’t you think?
The room grew quiet after the group chose from the three desserts on the buffet: my French Silk Pie Bars, a lovely blueberry cake with lemon sauce and my German Chocolate Brownie Cupcakes. Most folks, like me, took samples of all three. I cut these in half so everyone could sample and the extras were snatched up for “husbands.” That is if they weren’t eaten on the ride home!
The remaining three were packed into my suitcase and flown cross country to Colorado. On Sunday afternoon, we grilled hot dogs and hamburgers at my sister’s house. My dad, always game for an outing, joined us for the day. The weather was picture perfect and we ate al fresco in the shade of a fruit-bearing Colorado peach tree.
The Dude, as we lovingly call my dad, had a voracious appetite for an 80-year-old. After a burger with the works and a mountain of potato salad, my sister offered him half a cupcake. A few minutes later, he asked where the rest of that cake was…and then after finishing his treat, asked for a hot dog. I’m thinking he had a good time! You will, too, if you add these German Chocolate Brownie Cupcakes to your menu.
The brownie recipe was adapted from my talented friend, Betsy, of Desserts Required.
- 2 sticks (1 cup), butter
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 1/4 cups semi-sweet chocolate chips
- 2 eggs,
- 2 teaspoons vanilla
- 1 1/4 cups flour
- 1/2 teaspoon salt
Filling (there will be some leftover. Feel free to use on top of cupcakes to garnish):
- 2/3 cup sugar
- 2/3 cup cream
- 2 egg yolks
- 1/4 cup butter, cut into 4 pieces
- 2/3 plus 1/4 cup coconut
- 2/3 cup chopped toasted pecans
- Pinch of salt
- 2 ounces semi-sweet chocolate, chopped
- 1/4 cup cream
- To make filling, whisk together sugar and cream in a small saucepan. Whisk in egg yolks, then whisking constantly cook over medium low heat till mixture bubbles and thickens. Remove from heat and add butter and mix till melted.
- In a medium bowl, mix together coconut, pecans and a pinch of salt. Pour egg mixture over coconut mixture and mix till combined.
- Chill for an hour, then scoop out approximately 2 teaspoons of filling and place mounds on a parchment lined baking sheet.Freeze for a few hours or overnight.
- When filling is very cold, roll mounds into spheres and return to freezer while preparing the brownie batter.
- Preheat the oven to 350º. Line a 12 capacity muffin tin with paper liners or spray with non-stick cooking spray. Set aside.
- Microwave the butter and the two sugars in a heat safe bowl for about a minute, stir and microwave up to another 1½ minutes or till all the butter is melted and mixture is starting to bubble. Carefully remove bowl to work surface.
- Whisk in chocolate chips till melted. Whisk in eggs and vanilla. Stir in flour and salt just till combined. Remove filling from freezer and using your fingers, shape into round balls (diameter should be less than the size of the bottom of the muffin tin).
- Place about 2 tablespoons of brownie batter into the bottom of each muffin tin, then add the filling and follow with another scoop of batter.
- Bake 18-20 minutes. Let cool in pans before removing cupcakes to cooling rack.
- Make ganache by microwaving chocolate and cream for about 1 minute. Allow to sit till chocolate is melted, then whisk till smooth. If chocolate is not completely melted, microwave another 30 seconds. Allow to cool, till thickened, but still pourable. Spoon bit onto center of each cupcake. Let ganache firm up before serving.
Serving Size:1 cupcake
Amount Per Serving: Calories: 493Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 114mgSodium: 239mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 4g