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
Scale
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
