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German Chocolate Cupcakes Recipe

German Chocolate Cupcakes Recipe
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★★★★★

4.9 from 20 reviews

These German Chocolate Cupcakes are decadently moist and rich, featuring a deep chocolate base with a tender crumb, topped with a luscious and sweet coconut-pecan frosting that adds a delightful texture and flavor. Perfect for celebrations or an indulgent treat, these cupcakes combine the classic flavors of German chocolate cake in convenient single-serving portions.

Ingredients

Scale

For the Cupcakes:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ½ cup hot water

For the Coconut-Pecan Frosting:

  • ½ cup evaporated milk
  • ½ cup light brown sugar
  • 2 egg yolks
  • ¼ cup unsalted butter
  • ¾ cup sweetened shredded coconut
  • ½ cup chopped pecans
  • ½ tsp vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined, ensuring even distribution of leavening agents.
  3. Cream butter and sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, indicating air incorporation.
  4. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to combine.
  5. Combine wet and dry ingredients: Alternate adding the dry ingredient mixture and the sour cream into the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
  6. Add hot water: Slowly mix in the hot water, stirring until the batter is smooth and slightly thin, which helps create moist cupcakes.
  7. Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cupcakes: Remove cupcakes from the oven and allow them to cool completely in the pan before frosting to prevent melting the frosting.
  9. Prepare the frosting: In a saucepan over medium heat, combine evaporated milk, light brown sugar, egg yolks, and unsalted butter. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency.
  10. Add coconut, pecans, and vanilla: Remove the saucepan from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Allow frosting to cool to room temperature before spreading on the cupcakes.
  11. Frost the cupcakes: Once cooled, generously top each cupcake with the coconut-pecan frosting. Optionally, drizzle melted chocolate over the frosted cupcakes for an additional touch of decadence.

Notes

  • Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
  • For a richer flavor, lightly toast the shredded coconut and chopped pecans before adding to the frosting.
  • You can substitute sour cream with Greek yogurt if desired for a slight tang.
  • Store cupcakes in an airtight container in the refrigerator; bring to room temperature before serving for best taste.
  • Optionally, drizzle with melted semi-sweet or dark chocolate for extra decorative flair and flavor.

Nutrition

Keywords: German Chocolate Cupcakes, Coconut Pecan Frosting, Chocolate Cupcakes, Easy Cupcake Recipe, Moist Cupcakes, Classic Dessert

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