German Chocolate Cupcakes
German Chocolate Cupcakes are rich, moist chocolate cupcakes topped with a decadent coconut-pecan frosting. Made with German’s Sweet Chocolate, these cupcakes feature a distinctive flavor from the creamy, nutty topping. Perfect for special occasions, they offer a delightful combination of chocolate cake and sweet, textured frosting.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cupcake pan
- Cupcake liners
- Hand or stand mixer
- Spatula
- Saucepan
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1/2 cup packed light brown sugar
- 3/4 cup salted butter
- 3 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- 1/4 cup dark chocolate melted and cooled (60-65g)
- 6 Tbsp salted butter softened
- 3 Tbsp heavy cream room temperature (45g)
- 1 1/4 cups powdered sugar
- 2 1/2 Tbsp cocoa powder
- 2-4 tsp heavy cream as needed
- 1/2 tsp vanilla extract 2g
- 1/4 tsp fine salt 1g
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners. In a bowl, whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, milk, oil, vanilla extract, and sour cream until smooth. Combine the wet and dry ingredients and stir until smooth. Gradually add the boiling water, mixing to a thin batter.
- Divide the batter evenly among the cupcake liners, filling them halfway. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the coconut-pecan frosting, combine evaporated milk, sugar, butter, and egg yolks in a saucepan. Cook on medium heat, stirring constantly until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Cool.
- For the chocolate frosting, beat melted chocolate, butter, powdered sugar, cocoa powder, cream, vanilla extract, and salt until smooth. Add extra cream if needed to reach desired consistency.
- Once cupcakes are cooled, frost them with the coconut-pecan mixture and then top with chocolate frosting. Serve and enjoy!
Notes
❖ Storage: These cupcakes stay fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate them for up to a week.
❖ Make-Ahead Option: You can bake the cupcakes ahead of time and frost them the next day. This is especially convenient if you’re preparing for a special occasion!
❖ Vegan Variation: If you want to make a vegan version, substitute the eggs with flax eggs and use a non-dairy milk and butter alternative. For the frosting, opt for coconut cream instead of evaporated milk.