Indulge in the rich, decadent flavors of German Chocolate Cupcakes. These moist chocolate cupcakes topped with a creamy coconut-pecan frosting are a delightful treat for any occasion. Whether you’re hosting a party or simply craving a sweet indulgence, these cupcakes are sure to impress with their perfect balance of chocolatey goodness and nutty sweetness.
Ingredients for German Chocolate Cupcakes
For the Chocolate Cupcakes:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup buttermilk, at room temperature
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 and 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
How to Make German Chocolate Cupcakes
Making the Chocolate Cupcakes:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line muffin pans with cupcake liners.
- Combine Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients:
- In another bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
- Combine Batter:
- Add the wet ingredients to the dry ingredients in the large bowl. Gradually add the buttermilk, mixing until smooth and well combined.
- Fill Cupcake Liners:
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
Making the Coconut-Pecan Frosting:
- Cook Frosting Base:
- In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter over medium heat. Stir constantly until thickened, about 10-12 minutes.
- Add Flavorings:
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans until well combined and thickened.
- Cool and Frost:
- Let the frosting cool to room temperature, stirring occasionally. Once cooled, spread or pipe the frosting onto the cooled cupcakes.
About the Main Ingredients
- Chocolate Cupcakes: Made with cocoa powder for rich chocolate flavor, these cupcakes are moist and tender thanks to the combination of buttermilk and oil in the batter.
- Coconut-Pecan Frosting: A signature component of German Chocolate Cake, this frosting is creamy, sweet, and nutty. It’s made with evaporated milk, sugar, egg yolks, butter, shredded coconut, and chopped pecans, creating a luscious topping that complements the chocolate cupcakes perfectly.
Enjoy these German Chocolate Cupcakes as a delightful dessert that combines the best of chocolate and coconut-pecan flavors in every bite. Perfect for celebrations or simply as a treat to satisfy your sweet tooth!
