IRRESISTIBLE GERMAN CHOCOLATE CUPCAKES
These German Chocolate Cupcakes are a delightful treat featuring moist chocolate cake topped with a rich coconut-pecan frosting. Perfect for any celebration or when you're craving something sweet.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot water
For the Coconut-Pecan Frosting:
- ½ cup evaporated milk
- ½ cup granulated sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans
Instructions
Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Gradually add the hot water to the batter, mixing until 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 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Coconut-Pecan Frosting:
- In a medium saucepan, whisk together the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 10 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.
Frost the Cupcakes:
- Once the cupcakes are completely cool, top each with a generous spoonful of coconut-pecan frosting.
Serve:
- Enjoy your German Chocolate Cupcakes as a delightful treat!
Notes
- Cupcake Variations: You can add chocolate chips to the cupcake batter for an extra chocolatey treat.
- Frosting Alternatives: If you prefer a different frosting, these cupcakes also pair well with classic buttercream or chocolate ganache.
- Make-Ahead: The cupcakes and frosting can be made a day in advance. Store the cupcakes in an airtight container and refrigerate the frosting. Frost the cupcakes just before serving.
- Leftovers: Store any leftover cupcakes in an airtight container in the refrigerator. They should keep well for up to 3 days.