German Chocolate Cupcakes Recipe

Introduction

These German Chocolate Cupcakes bring the classic dessert into a perfectly sized treat. Moist chocolate cupcakes are topped with a rich, coconut-pecan frosting that’s creamy and indulgent. They’re simple to make and sure to impress at any gathering.

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 extract
• 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 (175°C). Line 4 cups of a muffin tin with paper liners and gather all ingredients.
2. Step 2: Pour the milk into a small bowl, add the white vinegar, and let it sit while preparing the rest of the ingredients.
3. Step 3: Sift together the flour, cocoa powder, baking soda, and baking powder in a separate small bowl.
4. Step 4: In another bowl, whisk together the oil, vanilla, and brown sugar until combined.
5. Step 5: Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture. Whisk until smooth, but avoid over-mixing.
6. Step 6: 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. Let the cupcakes cool on a wire rack.
7. Step 7: To make the frosting, combine evaporated milk, sugar, egg yolk, and butter in a small saucepan. Cook over medium-low heat, stirring until the mixture starts to simmer around the edges, then lower the heat slightly and cook for an additional minute while stirring to thicken.
8. Step 8: Remove from heat and stir in pecans and coconut flakes. Transfer the frosting to a bowl, let it cool to room temperature, then refrigerate until ready to frost.
9. Step 9: Once chilled and thickened, frost the cooled cupcakes generously before serving.

Tips & Variations

• Use a hand mixer to combine ingredients more easily but avoid over-mixing to keep cupcakes tender.
• For a nut-free version, omit pecans and consider adding extra coconut or chopped dried fruit.
• Allow frosting to chill fully for best spreading consistency and flavor development.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture. The unfrosted cupcakes can be stored at room temperature for up to 2 days or frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk for the frosting?

Evaporated milk provides a richer, creamier texture essential for the frosting’s consistency. Using regular milk may result in a thinner frosting that doesn’t set as well.

How do I tell when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few moist crumbs, the cupcakes are done. If it has wet batter, bake a few minutes longer and test again.

German Chocolate Cupcakes Recipe

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Delight in these classic German Chocolate Cupcakes featuring a rich cocoa batter topped with a luscious, traditional coconut-pecan frosting. Perfectly moist and topped with a sweet, nutty frosting, these cupcakes bring the beloved flavors of German chocolate cake into an individual, easy-to-serve treat.

• Author: Lila
• 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

Cupcake Batter

• 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 canola oil
• 1/4 teaspoon vanilla extract
• 1/4 cup brown sugar

Coconut-Pecan Frosting

• 5 oz evaporated milk (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. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners and gather all ingredients.
2. Prepare Milk Mixture: Pour the milk into a small bowl and add the white vinegar. Let this sit for a few minutes to curdle slightly, acting as a buttermilk substitute while you prepare other ingredients.
3. Sift Dry Ingredients: In a small bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder to ensure even mixing and avoid lumps.
4. Mix Wet Ingredients: In another bowl, whisk together the canola oil, vanilla extract, and brown sugar until well combined.
5. Combine Batter: Add the dry ingredients to the wet oil and brown sugar mixture in two batches, alternating with the milk and vinegar mixture. Whisk gently until smooth, but be careful not to over-mix to keep the cupcakes tender.
6. Fill and Bake: Divide the batter evenly among the 4 muffin cups. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cupcakes to cool on a wire rack.
7. Make Frosting Base: In a small saucepan, combine evaporated milk, sugar, egg yolk, and unsalted butter. Cook over medium-low heat, stirring frequently until the mixture begins to simmer around the edges.
8. Thicken Frosting: Lower heat slightly and continue cooking while stirring for one more minute until the mixture thickens to a custard-like consistency.
9. Add Nuts and Coconut: Remove from heat and stir in chopped pecans and sweetened coconut flakes. Transfer the frosting to a bowl and let it cool to room temperature.
10. Chill and Serve: Refrigerate the frosting until chilled and thickened further. Once the cupcakes are completely cooled, frost each cupcake generously with the chilled frosting and serve.

Notes

• Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
• For a larger batch, simply double the ingredients accordingly.
• Use fresh coconut flakes and pecans for the best texture and flavor in the frosting.
• You can store frosted cupcakes in the refrigerator for up to 3 days, covered.
• Allow refrigerated cupcakes to come to room temperature before serving for optimum taste.

Keywords: German chocolate cupcakes, cupcakes with coconut pecan frosting, chocolate cupcakes, classic cupcakes, German chocolate dessert