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German Chocolate Cupcakes Recipe

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4.6 from 99 reviews

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.

Ingredients

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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

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