German Chocolate Cupcakes
Delightful German chocolate cupcakes featuring moist chocolate cake with a creamy coconut-pecan frosting, perfect for any occasion.
Ingredients
For the Chocolate Cupcakes
- 1 cup 1 cup all-purpose flour Base for the cupcake’s structure.
- 6 tablespoons 6 tablespoons natural unsweetened cocoa powder Provides rich chocolate flavor.
- 1 teaspoon 1 teaspoon baking soda Helps the cupcakes rise.
- 1/2 teaspoon 1/2 teaspoon salt Balances sweetness.
- 1 cup 1 cup sugar Sweetens the cake.
- 6 tablespoons 6 tablespoons unsalted butter, melted Keeps the cupcake moist.
- 1/4 cup 1/4 cup vegetable oil Adds moisture and tenderness.
- 1 large 1 large egg Binds ingredients.
- 1/2 cup 1/2 cup milk Enhances moisture.
- 1/2 cup 1/2 cup hot water or hot coffee Intensifies chocolate flavor.
For the Coconut-Pecan Frosting
- 2 large 2 large egg yolks Adds richness.
- 6 ounces 6 ounces evaporated milk Brings creaminess.
- 3/4 teaspoon 3/4 teaspoon vanilla extract Enhances flavor.
- 3/4 cup 3/4 cup sugar Sweetens the frosting.
- 1/2 cup 1/2 cup unsalted butter, room temperature Adds creaminess.
- 1 1/3 cups 1 1/3 cups sweetened shredded coconut Adds texture.
- 1/2 cup 1/2 cup plus 2 tablespoons chopped pecans, toasted Gives crunch and nutty flavor.
- 1/4 cup 2-4 tablespoons heavy whipping cream Adjust for consistency.
- 1/8 teaspoon 1/8 teaspoon salt Complements sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat together sugar, melted butter, vegetable oil, egg, and milk until smooth.
- Gradually mix in the dry ingredients until just combined, then add hot water or coffee.
- Prepare the coconut-pecan frosting separately while the batter sits.
Cooking
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the tin for about 10 minutes, then transfer them to a wire rack.
- Prepare the frosting by mixing egg yolks, evaporated milk, vanilla, sugar, and butter over medium heat until thickened, then stir in coconut and pecans.
- Once the cupcakes have cooled, top them with the coconut-pecan frosting.
Serving
- Arrange cupcakes on a platter and garnish with toasted pecans or cocoa powder.
- Enjoy them with family and friends!
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. You can freeze for up to 3 months.