German Chocolate Cupcakes
German Chocolate Cupcakes are a delicious twist on the classic German Chocolate Cake. These cupcakes feature rich chocolate flavor with a soft, moist texture, topped with a sweet, coconut-pecan frosting. Perfect for any occasion, they offer a bite-sized version of this indulgent, crowd-pleasing
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Cooling rack
- Spatula
- Saucepan
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs room temperature
- 1/2 cup buttermilk room temperature
- 1/4 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Coconut Pecan Frosting:
- 1 cup heavy cream
- 1 cup granulated sugar
- 3/4 cup unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- 1/4 cup unsalted butter room temperature
- 1/4 cup dark cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 3 tablespoons heavy cream room temperature
Instructions
Preheat Oven & Prepare Cupcake Tin:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
Prepare the Chocolate Cupcake Batter:
- In a large bowl, sift together flour, sugar, cocoa powder, salt, baking powder, and baking soda. Add the eggs, buttermilk, sour cream, vegetable oil, and vanilla extract. Mix well until smooth. Gradually add the boiling water, mixing until combined (the batter will be thin).
Bake the Cupcakes:
- Fill each cupcake liner about 2/3 full with batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely on a wire rack.
Prepare the Coconut Pecan Frosting:
- In a medium saucepan, melt the butter and sugar over medium heat. Stir in the heavy cream, vanilla extract, and salt. Bring to a gentle boil, then simmer for 4-5 minutes. Stir in the shredded coconut and chopped pecans. Let it cool before frosting.
Prepare the Chocolate Frosting:
- In a mixing bowl, cream the butter and cocoa powder together until smooth. Gradually add powdered sugar, evaporated milk, vanilla, salt, and heavy cream. Mix until a smooth frosting forms.
Assemble the Cupcakes:
- Once the cupcakes are cooled, spread a layer of chocolate frosting on top. Then, carefully spoon the coconut-pecan frosting over the chocolate layer.
Serve and Enjoy:
- Serve these indulgent German Chocolate Cupcakes immediately or store them in an airtight container for later enjoyment.
Notes
German Chocolate Cupcakes are rich in flavor, and their frosting can sometimes be the star of the show. If you’re looking for a slightly lighter version, feel free to reduce the amount of sugar in the frosting or substitute coconut milk for the evaporated milk.
However, if you want to keep the frosting as close to the traditional German chocolate cake style, I wouldn’t recommend changing the proportions too much!
Also, for an extra indulgence, you can drizzle some chocolate ganache over the top of the frosting, making it even more decadent.