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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/german-chocolate-cupcakes-recipe/