Just in case you need a last-minute cupcake recipe for the holiday, try these German chocolate cake cupcakes.  Every year I try a new side dish and dessert for either Thanksgiving or Christmas.  You may want to hold this one until Christmas, unless you are like me and make time for challenges. LOL.

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This cupcake recipe for the holidays will yield a dozen cupcakes and is perfect for Thanksgiving or Christmas.  My grandmother made a German chocolate cake for Thanksgiving and Christmas every year.  So just know, that this is going to have your dinner guests rocking, humming, and asking for more.

Cupcake Ganache

  • 16 ounces semi semi-sweet chocolate
  • 8 ounces heavy whipping cream
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Cupcake Batter

  • ¼ cup semi-sweet chocolate chips
  • 2 tablespoons cup cocoa powder
  • ¼ cup heavy cream
  • 6 tablespoons unsalted butter
  • ½ cup white granulated sugar
  • ¼ cup + 2 tablespoons brown sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼  cup boiling water
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sour cream

 

 

Coconut-Pecan Topping

  • 1 cup heavy cream
  • 1 cup white granulated sugar
  • 3 egg yolks
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 2 cups shredded coconut, toasted

 

Garnish

  • Extra pecan halves
  • Extra shredded coconut
  • German Chocolate Cupcake

 

How to Make German Chocolate Cupcake Ganache

Let’s start by making the ganache. In a mixing bowl add the chocolate chips, salt, and vanilla extract in a bowl together. In a saucepan, heat the heavy whipping cream until steaming, but not boiling. Pour over the bowl with chocolate chips and let sit for 5 minutes to allow the chocolate to melt. Whisk together until a smooth ganache is formed. Cover with plastic wrap and place in the refrigerator to cool and thicken to a pipeable consistency for later.

 

How to Cupcake Batter

Preheat the oven to 350 degrees Fahrenheit. Prepare a cupcake pan with cupcake liners. For the cupcake batter, In a small mixing bowl add the chocolate chips and cocoa powder. Heat the heavy cream in a saucepan until steaming and then pour over the chocolate chips and cocoa. Cover and let sit for 5 minutes. In a separate, larger bowl, cream the butter, sugar, and brown sugar together until fluffy. Then add in the eggs, vanilla extract, and warm water. Mix again until combined. Now add in the flour, salt, and baking soda. Use the hand mixer to blend the dry ingredients into the wet just until combined. Add the sour cream and blend one last time, until smooth. Scoop about ¼ cup of batter into each cupcake liner, filling each about halfway. Bake in the oven for 23-25 minutes or until a toothpick inserted comes out clean.

Equipment:

Prep Time: 30 minutes | Bake Time: 23-25 minutes |Idle Time: 30 minutes

 

How to Make the Coconut Pecan Topping

Now for the coconut pecan topping for your cupcake recipe for the holidays. While those bake, add the heavy cream, sugar, and eggs to a pot or saucepan. Heat over the stove on medium and mix every couple minutes until it begins to simmer. Turn to medium-low and continue to cook until the mixture has thickened slightly. Add the salt, butter, and vanilla extract. Mix together until fully combined and melted. Remove from the heat and add the chopped pecans and toasted shredded coconut to the thickened mixture and stir until combined. Let cool completely by placing it in the refrigerator for 30 minutes. This will thicken the topping as well.

 

Remove the ganache from the fridge and fill the frosting in a piping bag fitted with a large star piping tip. Swirl a large base of frosting on each cooled cupcake. Do not create a cupcake swirl, keep the layer of frosting flat since the coconut pecan topping will be added on top. Once the coconut pecan topping has cooled completely, use a large scooper to place a scoop of topping onto each ganache-covered cupcake.

 

 

Now we can garnish the cupcakes! Sprinkle the tops of each cupcake with extra shredded coconut and pecan for garnish. Serve and enjoy!  I promise this is the best cupcake recipe for the holidays.