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German Chocolate Cupcakes Recipe

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4 from 62 reviews

  • Author: Sophia
  • Total Time: 45 minutes
  • Yield: 24 servings

Description

These German Chocolate Cupcakes combine rich, moist chocolate cake with a luscious chocolate frosting and a classic coconut pecan topping. Perfect for celebrations or indulging your sweet tooth, these cupcakes offer a delightful mix of flavors and textures that capture the essence of the traditional German chocolate cake in a portable, single-serving treat.

Ingredients

Chocolate Cupcakes:

  • 2 cups sugar
  • 2 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot brewed coffee

Chocolate Frosting:

  • 1 cup unsalted butter
  • 1 cup unsweetened cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract

Coconut Pecan Topping:

  • 1/4 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1/4 cup whole milk
  • 2 cups sweetened shredded coconut
  • 1 cup finely chopped pecans

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Butter and line two muffin tins with muffin liners to prevent sticking and ensure easy removal of the cupcakes after baking.
  2. Mix Dry Ingredients: In a stand mixer on low speed, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well blended.
  3. Combine Wet Ingredients and Batter: In a small bowl, whisk together eggs, milk, vegetable oil, and vanilla extract. Add this mixture to the dry ingredients in the stand mixer on low, then increase to medium speed until just combined. Finally, carefully stir in the hot brewed coffee by hand to avoid splashing; do not mix with the stand mixer at this stage to maintain the batter’s texture.
  4. Fill Cupcake Liners and Bake: Using an ice cream scoop, fill each muffin liner about two-thirds full with batter. Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
  5. Prepare Chocolate Frosting: Melt the butter in a large saucepan over medium heat, then whisk in the cocoa powder and remove from heat. Allow to cool slightly. Transfer to a stand mixer bowl and on medium speed, alternately add powdered sugar and milk in thirds, mixing well between additions. Finally, add vanilla extract. If frosting is too thick, add a little more milk to reach desired consistency.
  6. Make Coconut Pecan Topping: In a medium saucepan, combine butter, brown sugar, corn syrup, and milk over medium heat. Cook for about 30 seconds, stirring until smooth. Remove from heat and fold in shredded coconut and chopped pecans. Let cool while cupcakes are baking and frosting is being prepared.
  7. Assemble Cupcakes: After cupcakes have cooled, pipe a nest of chocolate frosting on top of each cupcake, creating a well in the center. Spoon the cooled coconut pecan topping into the frosting wells to finish.

Notes

  • Use hot coffee to enhance the chocolate flavor of the cupcakes without adding a coffee taste.
  • Let the frosting cool sufficiently to avoid melting or sliding off the cupcakes.
  • For best texture, use fresh shredded coconut and freshly chopped pecans.
  • Ensure cupcakes are fully cooled before frosting to prevent melting.
  • Store cupcakes in an airtight container to maintain freshness for 3-4 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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