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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.

Prep Time
20 mins
Cook Time
20 mins
Servings: 12 people
Calories: 350 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Gradually add the hot water to the batter, mixing until smooth. The batter will be thin.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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:
  1. 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.
  2. 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:
  1. Once the cupcakes are completely cool, top each with a generous spoonful of coconut-pecan frosting.
Serve:
  1. 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.
  • 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.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 20g (31%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.