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German Chocolate Cupcakes

The Scran Line

Devils food cake with a pecan coconut caramel filling and dark choc ganache frosting on top with a sprinkle of chopped pecans.



  • 50 grams cocoa powder:
  • 175 grams plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 grams unsalted butter, softened
  • 175 milliliters milk
  • Handful of crushed pecans
  • Whipped chocolate ganache frosting
  • Coconut Pecan Filling (recipe below)

Let's get Cooking...

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add milk and eggs in a jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  6. To assemble your cupcakes core the center using an apple corer or a sharp knife. Fill with coconut pecan filling. To frost your cupcakes fit the end of a piping bag with a 6B star tip and fill with whipped chocolate Ganache frosting. Pipe in a swirl as demonstrated in the video. Finish off with a sprinkle of Chopped pecans.