German Chocolate Cupcakes Recipe
Introduction
These German Chocolate Cupcakes are a delightful twist on the classic cake, featuring a rich cocoa batter topped with a luscious coconut-pecan frosting. Perfect for any occasion, they offer a moist texture and a decadent, homemade flavor.
Ingredients
- 1/3 cup milk
- 1/4 teaspoon white vinegar
- 1/3 cup all-purpose flour
- 4 teaspoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 teaspoons oil
- 1/4 teaspoon vanilla
- 1/4 cup brown sugar
- 5 oz. evaporated milk (the small can)
- 1/3 cup sugar
- 1 egg yolk
- 2 tablespoons unsalted butter
- 1/4 cup chopped pecans
- 1/2 cup sweetened coconut flakes
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners and gather all ingredients.
- Step 2: Pour the milk into a small bowl. Add the white vinegar and let it sit while you prepare the rest of the ingredients to create a buttermilk substitute.
- Step 3: Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
- Step 4: In another bowl, whisk together the oil, vanilla, and brown sugar until combined.
- Step 5: Add the dry ingredients to the oil and sugar mixture in two batches, alternating with the milk and vinegar mixture. Whisk until smooth, being careful not to over-mix.
- Step 6: Divide the batter evenly among the 4 muffin cups. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes on a wire rack.
- Step 7: To make the frosting, combine the evaporated milk, sugar, egg yolk, and butter in a small saucepan. Cook over medium-low heat, stirring constantly until the mixture starts to simmer around the edges.
- Step 8: Lower the heat slightly and continue cooking while stirring for another minute until the frosting thickens. Remove from heat and stir in the chopped pecans and coconut flakes.
- Step 9: Pour the frosting into a bowl and allow it to cool to room temperature, then refrigerate until ready to use.
- Step 10: Once chilled and thickened, frost the cooled cupcakes generously before serving.
Tips & Variations
- For extra moist cupcakes, be sure not to over-mix the batter to avoid toughness.
- Swap pecans with walnuts if preferred, or toast them lightly for added depth of flavor.
- Use sweetened shredded coconut for the frosting; unsweetened will alter the sweetness.
- Make a larger batch of frosting if you like your cupcakes extra gooey and nutty.
Storage
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. The unfrosted cupcakes can be stored at room temperature for 1-2 days in a sealed container.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cupcakes without the frosting?
Yes, these cupcakes are still delicious on their own or with a simple dusting of powdered sugar if you prefer a lighter option.
Can I freeze German Chocolate Cupcakes?
You can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw completely before frosting. Freezing frosted cupcakes is not recommended as the texture of the frosting may suffer.
Print
German Chocolate Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 4 cupcakes 1x
Description
These German Chocolate Cupcakes feature a rich and moist chocolate cake base paired with a classic coconut-pecan frosting. With a tender crumb enhanced by cocoa powder and a luscious, caramelized frosting made from evaporated milk, egg yolk, butter, pecans, and coconut, these cupcakes offer a traditional Southern-inspired dessert that’s perfect for any occasion.
Ingredients
Cake Ingredients
- 1/3 cup milk
- 1/4 teaspoon white vinegar
- 1/3 cup all-purpose flour
- 4 teaspoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 teaspoons canola oil
- 1/4 teaspoon vanilla extract
- 1/4 cup brown sugar
Frosting Ingredients
- 5 oz evaporated milk (small can)
- 1/3 cup sugar
- 1 egg yolk
- 2 tablespoons unsalted butter
- 1/4 cup chopped pecans
- 1/2 cup sweetened coconut flakes
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners to prevent sticking and for easy removal.
- Prepare milk mixture: Pour the milk into a small bowl and add the white vinegar. Let this mixture sit for a few minutes to curdle slightly, creating a buttermilk substitute which will tenderize the cupcakes.
- Sift dry ingredients: In another small bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder. This ensures the dry ingredients are evenly mixed and aerated.
- Mix wet ingredients: In a separate bowl, whisk together the canola oil, vanilla extract, and brown sugar until combined and smooth.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the oil and brown sugar mixture in two batches, alternating with the milk and vinegar mixture. Whisk the batter until smooth but take care not to over-mix, keeping the cupcakes tender.
- Fill and bake: Evenly divide the batter among the 4 prepared muffin cups. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare frosting: For the frosting, combine evaporated milk, sugar, egg yolk, and unsalted butter in a small saucepan. Cook over medium-low heat, stirring continuously until the mixture starts to simmer around the edges, then reduce heat slightly and continue cooking while stirring for another minute until thickened.
- Add nuts and coconut: Remove the pan from heat and stir in chopped pecans and sweetened coconut flakes. Transfer the frosting to a bowl, allow it to cool to room temperature, then refrigerate until chilled and thickened enough to frost the cupcakes.
- Frost cupcakes: Once the cupcakes and frosting are completely cooled and the frosting is chilled, spread the frosting generously over the cupcakes and serve.
Notes
- Using the vinegar and milk mixture creates a buttermilk substitute that helps tenderize the cupcakes.
- Be careful not to over-mix the batter to keep the cupcakes light and fluffy.
- The frosting needs to be chilled so it thickens properly for easy spreading.
- If you prefer, you can toast the pecans and coconut flakes lightly before adding them to enhance their flavor.
- These cupcakes are best served at room temperature after frosting.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Cupcakes, Coconut Pecan Frosting, Chocolate Cupcakes, Classic Cupcake Recipe, Southern Dessert
