Description
Delight in these mouth-watering German Chocolate Cupcakes featuring a rich, moist chocolate base infused with shredded coconut and pecans, topped with a luscious caramel-like frosting that perfectly complements the nutty flavors. A perfect treat for any occasion, these cupcakes combine the classic flavors of German chocolate cake into convenient, individual servings.
Ingredients
Scale
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Make the Cupcake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the mixture is smooth and thoroughly combined.
- Incorporate Boiling Water: Carefully stir in the boiling water to the batter until smooth. Then gently fold in the shredded coconut and chopped pecans evenly throughout the batter.
- Bake: Spoon the batter evenly into 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. Remove from oven and allow cupcakes to cool completely before frosting.
- Make the Frosting: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and milk, bringing the mixture to a boil. Let it boil for 2 minutes while stirring constantly to ensure a smooth caramel consistency.
- Finish the Frosting: Remove the saucepan from heat and let the caramel mixture cool for 5 minutes. Stir in powdered sugar and vanilla extract until the frosting is smooth and creamy.
- Frost the Cupcakes: Once the cupcakes have completely cooled, generously frost each with the caramel frosting. Optionally, top with additional chopped pecans for extra crunch and flavor.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Use fresh boiling water for best batter consistency and cupcake rise.
- For a more intense chocolate flavor, you can use Dutch-process cocoa powder.
- The frosting can be stored in the refrigerator; re-whip lightly before spreading if it thickens too much.
- You can substitute buttermilk with regular milk mixed with 1 tbsp lemon juice or vinegar per 1/2 cup.
