German Chocolate Cupcakes are decadent and rich chocolate cupcakes topped with a luscious coconut-pecan frosting. They are inspired by the famous German Chocolate Cake and make a delightful dessert for any occasion. Here’s a recipe for German Chocolate Cupcakes:
Preparation time: 20 minutes
Cooking time: 20-22 minutes
Ready in: 40-45 minutes
Ingredients:
For the 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
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 and 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
- Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
- Add the vegetable oil and vanilla extract to the egg mixture and mix until smooth.
- Gradually add the dry ingredients to the egg mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in the hot water and mix until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
- Meanwhile, prepare the coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, granulated sugar, unsalted butter, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown (about 12-15 minutes).
- Remove the saucepan from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool completely.
- Once the cupcakes have cooled completely, frost them generously with the coconut-pecan frosting.
German Chocolate Cupcakes are now ready to be enjoyed! These cupcakes are a delightful combination of chocolate and coconut-pecan goodness. They are sure to impress and satisfy your sweet tooth. Enjoy!
