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German Chocolate Cupcakes That Taste Better the Second Day Recipe

German Chocolate Cupcakes That Taste Better the Second Day Recipe
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★★★★★

5 from 29 reviews

These German Chocolate Cupcakes are a rich and moist treat combining deep cocoa flavors with a luscious coconut-pecan frosting. Perfectly balanced, these cupcakes taste even better the day after baking, allowing the flavors to meld beautifully for a decadent dessert experience.

Ingredients

Scale

Cupcake Batter

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup warm water
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Coconut-Pecan Frosting

  • ½ cup evaporated milk
  • ½ cup granulated sugar
  • ¼ cup unsalted butter
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup shredded coconut
  • ½ cup chopped pecans

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal and a neat bake.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
  3. Combine wet ingredients: In a separate bowl, beat the large egg, buttermilk, warm water, vegetable oil, and vanilla extract until smooth and well incorporated.
  4. Blend batter: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently until the batter is smooth and free of lumps.
  5. Fill cupcake liners: Pour or spoon the batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising.
  6. Bake the cupcakes: Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Prepare the frosting: While cupcakes cool, combine evaporated milk, granulated sugar, unsalted butter, and egg yolk in a saucepan over medium heat. Stir constantly until the mixture thickens, about 10 minutes.
  8. Add flavors to frosting: Remove the frosting from heat, then stir in vanilla extract, shredded coconut, and chopped pecans until well combined.
  9. Frost the cupcakes: Once the cupcakes are completely cool, spread the coconut-pecan frosting generously over each cupcake.
  10. Enhance flavors: For best taste, allow the frosted cupcakes to sit overnight to let the flavors meld and improve in richness before serving.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • The frosting thickens on the stove; stir constantly to avoid curdling the egg yolk.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Allowing the cupcakes to rest overnight significantly enhances flavor and moistness.
  • You can toast the coconut and pecans lightly before adding to frosting for extra crunch and aroma.

Nutrition

Keywords: German chocolate cupcakes, coconut pecan frosting, chocolate cupcakes, moist chocolate cupcakes, rich dessert, homemade cupcakes

Find it online: https://maicook.com/german-chocolate-cupcakes-that-taste-better-the-second-day-recipe/