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German Chocolate Cupcakes Recipe

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4.9 from 58 reviews

Delicious German Chocolate Cupcakes featuring a rich, moist cocoa-flavored cake base topped with a classic coconut-pecan frosting that’s sweet, nutty, and perfectly creamy. These cupcakes combine the irresistible flavors of German chocolate cake in convenient individual portions, ideal for dessert or special occasions.

Ingredients

Scale

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 oil (canola oil recommended)
  • 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 (177°C). Line 4 cups of a muffin tin with paper liners to prevent sticking and facilitate easy removal.
  2. Make Buttermilk Substitute: In a small bowl, pour the milk and add the white vinegar. Let this mixture sit for a few minutes to curdle, creating a buttermilk-like consistency essential for tender cupcakes.
  3. Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder to ensure even distribution and prevent clumping.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the oil, vanilla extract, and brown sugar until well combined and slightly smooth.
  5. Combine Batter: Alternately add the dry ingredients and buttermilk mixture to the wet ingredients in two batches, whisking gently until the batter is smooth but not overmixed to maintain cupcake lightness.
  6. Fill and Bake: Divide the batter evenly among the 4 prepared muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool cupcakes on a wire rack.
  7. Prepare Frosting Base: In a small saucepan, combine the evaporated milk, sugar, egg yolk, and unsalted butter. Cook over medium-low heat while stirring continuously until the mixture begins to simmer at the edges.
  8. Thicken Frosting: Lower heat slightly and continue cooking the mixture, stirring for an additional 1 minute until it thickens to a pudding-like consistency.
  9. Add Nuts and Coconut: Remove from heat and immediately stir in the chopped pecans and sweetened coconut flakes. Transfer the frosting to a bowl and allow it to cool to room temperature, then refrigerate to thicken further before frosting the cupcakes.
  10. Frost and Serve: Once the frosting has chilled and thickened, spread it generously over the cooled cupcakes. Serve and enjoy the classic flavors of German Chocolate Cupcakes.

Notes

  • To ensure fluffy cupcakes, avoid overmixing the batter once wet and dry ingredients are combined.
  • The vinegar and milk mixture acts as a buttermilk substitute, providing acidity for tender crumb.
  • You can substitute pecans with walnuts if preferred.
  • Store frosted cupcakes in the refrigerator due to the custard-based frosting.
  • Allow cupcakes to reach room temperature before serving for best flavor.

Keywords: German Chocolate Cupcakes, chocolate cupcakes, coconut pecan frosting, easy chocolate cupcakes, homemade cupcakes, classic dessert

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