German Chocolate Cupcakes
User Reviews
5
German Chocolate Cupcakes
Description
This recipe prepares chocolate cupcakes that serve as a base for a classic German Chocolate frosting duo. The coconut frosting is prepared by cooking together brown and granulated sugars, butter, egg yolks, and evaporated milk until thickened, then mixing in vanilla, pecans, and sweetened shredded coconut. This cooked frosting creates a sticky, nutty, and sweet topping with a chewy texture.
The chocolate frosting is made separately by melting butter and combining it with cocoa powder, powdered sugar, evaporated milk, and vanilla to create a smooth, spreadable frosting. After baking, the chocolate frosting is piped around the cupcake edges with the coconut frosting spooned in the center, creating a distinctive presentation.
The notes provide guidance on baking cupcakes ahead of time, freezing frosted or unfrosted cupcakes, and proper thawing methods to maintain quality. This allows convenient preparation for events or storage while preserving texture and flavor.
Ingredients
- 24 chocolate cupcake homemade or doctored-up Cake Mix version, baked
Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolk
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup pecans
- 1 cup coconut shredded, sweetened
Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup cocoa powder unsweetened
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
For the coconut frosting:
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut.
For the chocolate frosting:
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
- Pipe chocolate frosting along the outside edge of a chocolate cupcake. Spoon coconut frosting in the center.
Notes
- Bake cupcakes 1 day ahead, cool completely and refrigerate before frosting.
- For longer storage, freeze frosted cupcakes after freezing briefly on a sheet pan; transfer to airtight container for up to 2-3 months. Thaw overnight in refrigerator.
- Unfrosted cupcakes can be frozen up to 3 months as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 270mg | 11% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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