German Chocolate Cupcakes Recipe

Introduction

These German Chocolate Cupcakes boast a rich cocoa base topped with a classic coconut-pecan frosting. Perfectly moist and flavorful, they bring the beloved German chocolate cake flavors into perfectly portioned treats. Ideal for any occasion that calls for a delightful homemade dessert.

Ingredients

• 1/3 cup milk
• 1/4 teaspoon white vinegar
• 1/3 cup all-purpose flour
• 4 teaspoons cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 teaspoons oil
• 1/4 teaspoon vanilla
• 1/4 cup brown sugar
• 5 oz. evaporated milk (the small can)
• 1/3 cup sugar
• 1 egg yolk
• 2 tablespoons unsalted butter
• 1/4 cup chopped pecans
• 1/2 cup sweetened coconut flakes

Instructions

1. Step 1: Preheat the oven to 350°F. Line 4 cups of a muffin tin with paper liners and gather all ingredients.
2. Step 2: Pour the milk into a small bowl and add the white vinegar. Let this mixture sit while you prepare the dry ingredients.
3. Step 3: Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
4. Step 4: In another bowl, whisk the oil, vanilla, and brown sugar until combined.
5. Step 5: Gradually add the dry ingredients to the oil and brown sugar mixture in two additions, alternating with the milk and vinegar mixture. Whisk until smooth, taking care not to overmix.
6. Step 6: Divide the batter evenly among the 4 muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack.
7. Step 7: For the frosting, combine evaporated milk, sugar, egg yolk, and butter in a small saucepan. Cook over medium-low heat, stirring continuously until the mixture begins to simmer around the edges.
8. Step 8: Lower the heat slightly and continue to cook while stirring for an additional minute until thickened. Remove from heat and stir in chopped pecans and coconut flakes.
9. Step 9: Pour the frosting into a bowl and allow it to cool to room temperature. Refrigerate until ready to frost the cooled cupcakes. The frosting will thicken after chilling.
10. Step 10: Frost the cupcakes generously with the chilled coconut-pecan frosting and serve.

Tips & Variations

• Use buttermilk instead of milk and vinegar for a more traditional tangy flavor.
• Swap pecans for walnuts if preferred or omit nuts for a nut-free version.
• Make a double batch of frosting to have extra on hand for spreading or dipping.
• Add a pinch of cinnamon to the dry ingredients for a warm, spicy note.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, bring cupcakes to room temperature for best flavor. Leftover frosting can be stored separately in the fridge and gently warmed to soften before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different kind of oil?

Yes, you can substitute canola oil with vegetable oil, melted coconut oil, or light olive oil for similar results without altering the flavor significantly.

Is there a way to make these cupcakes dairy-free?

To make the recipe dairy-free, use plant-based milk and vegan butter substitutes. Make sure to check that the evaporated milk substitute you choose works well in cooked frostings or try a homemade coconut milk reduction as an alternative.

German Chocolate Cupcakes Recipe

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★★★★★

4.7 from 57 reviews

These German Chocolate Cupcakes combine a moist, chocolatey base with a rich, gooey coconut-pecan frosting. Perfectly sized for individual servings, these cupcakes are a delightful twist on the traditional German chocolate cake, delivering deep cocoa flavor with a luscious, nutty topping that’s sure to impress at any gathering.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes
• Yield: 4 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1/3 cup milk
• 1/4 teaspoon white vinegar
• 1/3 cup all-purpose flour
• 4 teaspoons cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 teaspoons oil (canola oil preferred)
• 1/4 teaspoon vanilla extract
• 1/4 cup brown sugar

Frosting

• 5 oz evaporated milk (one small can)
• 1/3 cup granulated sugar
• 1 egg yolk
• 2 tablespoons unsalted butter
• 1/4 cup chopped pecans
• 1/2 cup sweetened coconut flakes

Instructions

1. Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners to prevent sticking and make removal easy.
2. Prepare milk mixture: Pour the milk into a small bowl, add the white vinegar, and let it sit for a few minutes. This creates a buttermilk-like component to tenderize the cupcakes.
3. Mix dry ingredients: In another small bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder to ensure a smooth, lump-free batter.
4. Combine wet ingredients: In a separate bowl, whisk the canola oil, vanilla extract, and brown sugar until well blended.
5. Add dry and milk mixtures: Add the sifted dry ingredients to the oil and sugar mixture in two batches, alternating with the milk-vinegar mixture. Whisk gently until smooth but avoid over-mixing to keep the cupcakes tender.
6. Fill muffin cups and bake: Divide the batter evenly between the 4 muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Then, remove from oven and cool cupcakes on a wire rack.
7. Make the frosting: In a small saucepan over medium-low heat, add evaporated milk, granulated sugar, egg yolk, and unsalted butter. Stir continuously until the mixture begins to simmer at the edges. Reduce heat slightly and continue stirring for one more minute until the frosting thickens.
8. Add nuts and coconut: Remove the saucepan from heat and stir in the chopped pecans and sweetened coconut flakes. Transfer the mixture to a bowl, allow it to cool to room temperature, then refrigerate until chilled and thickened.
9. Frost the cupcakes: Once the frosting is chilled and thick, spread it generously over the cooled cupcakes. Serve and enjoy these rich, delicious treats.

Notes

• Do not over-mix the batter to keep cupcakes soft and fluffy.
• Allow the frosting to chill thoroughly; it thickens and becomes easier to spread.
• If preferred, pecans can be lightly toasted for enhanced flavor before adding to the frosting.
• Store frosted cupcakes in the refrigerator due to the perishable frosting.
• For a slightly larger batch, you can double the ingredients and bake in a 12-cup muffin tin.

Keywords: German chocolate cupcakes, coconut pecan frosting, moist chocolate cupcakes, easy cupcake recipe, German chocolate cake cupcakes