German Chocolate Cupcakes Recipe

Introduction

These German Chocolate Cupcakes combine rich, chocolatey cake with a classic coconut-pecan frosting for a delightful treat. Perfectly moist and topped with a luscious, textured frosting, they bring a traditional favorite into a convenient single-serving dessert.

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

1. Step 1: Preheat the oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners. Gather all ingredients so they are ready to use.
2. Step 2: Pour the milk into a small bowl and add the white vinegar. Let this mixture sit while you prepare the other ingredients—it will slightly curdle and act as a buttermilk substitute.
3. Step 3: Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl to ensure even mixing and remove any lumps.
4. Step 4: In a separate bowl, whisk together the oil, vanilla extract, and brown sugar until combined.
5. Step 5: Add the dry ingredients to the oil and sugar mixture in two batches, alternating with the milk and vinegar mixture. Whisk gently until smooth, being careful not to over-mix to keep the cupcakes tender.
6. Step 6: Divide the batter evenly between the 4 prepared muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack.
7. Step 7: To make the frosting, combine the evaporated milk, sugar, egg yolk, and unsalted butter in a small saucepan. Cook over medium-low heat, stirring constantly until the mixture begins to simmer around the edges.
8. Step 8: Reduce 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 sweetened coconut flakes. Transfer to a bowl and let cool to room temperature, then refrigerate until ready to use.
9. Step 9: Once the cupcakes and frosting are cooled, spread the chilled frosting generously over each cupcake. The frosting will be thicker and easier to spread after chilling.

Tips & Variations

• For a nuttier flavor, toast the pecans lightly before adding to the frosting.
• If you prefer, substitute the unsalted butter in the frosting with coconut oil for a subtle coconut taste.
• Use paper liners with a decorative pattern to make these cupcakes extra special for parties.
• To make more cupcakes, simply double or triple the ingredients but maintain the same baking time.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. The unfrosted cupcakes can be kept at room temperature for 1-2 days if covered well. Reheat gently in the microwave for about 10 seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of adding vinegar?

Regular milk combined with vinegar creates a buttermilk substitute that helps tenderize the cupcakes. If you have buttermilk on hand, you can use that directly instead. Without the acidic component, the texture might be slightly less tender.

How do I know when the cupcakes are perfectly baked?

The best way is to insert a toothpick into the center of a cupcake around the minimum baking time. If it comes out clean or with a few dry crumbs, they’re done. Avoid overbaking, as it can make the cupcakes dry.

German Chocolate Cupcakes Recipe

Print Recipe

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4.5 from 455 reviews

These German Chocolate Cupcakes feature a moist, cocoa-flavored base topped with a rich, traditional coconut-pecan frosting made from evaporated milk, sugar, egg yolk, butter, pecans, and coconut flakes. Perfect for chocoholics looking for a classic dessert with a southern twist.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes
• Yield: 4 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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

• 5 oz evaporated milk (one small can)
• 1/3 cup granulated sugar
• 1 egg yolk
• 2 tablespoons unsalted butter
• 1/4 cup chopped pecans
• 1/2 cup sweetened coconut flakes

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line 4 muffin cups with paper liners and gather all ingredients to streamline your baking process.
2. Prepare Milk Mixture: Pour the 1/3 cup milk into a small bowl, add 1/4 teaspoon of white vinegar, and let it sit. This creates a buttermilk substitute that helps tenderize the cake.
3. Sift Dry Ingredients: In a separate small bowl, sift together 1/3 cup all-purpose flour, 4 teaspoons cocoa powder, 1/4 teaspoon baking soda, and 1/4 teaspoon baking powder to ensure even mixing and aeration.
4. Mix Wet Ingredients: In another bowl, whisk together 4 teaspoons canola oil, 1/4 teaspoon vanilla extract, and 1/4 cup brown sugar until well combined and slightly fluffy.
5. Combine Mixtures: Alternately add the dry ingredients and the milk mixture into the oil and sugar mixture in two batches, whisking after each addition until smooth but be careful not to overmix to keep cupcakes light and tender.
6. Fill and Bake: Divide the batter evenly among the prepared muffin cups, then bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool cupcakes on a wire rack.
7. Make Frosting: To prepare the coconut-pecan frosting, combine 5 oz evaporated milk, 1/3 cup sugar, 1 egg yolk, and 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Stir constantly and cook until the mixture begins to simmer around the edges. Reduce heat slightly and cook, stirring continuously for another minute until it thickens.
8. Add Nuts and Coconut: Remove the saucepan from heat, then stir in 1/4 cup chopped pecans and 1/2 cup sweetened coconut flakes. Transfer the frosting to a bowl and let it cool to room temperature, then refrigerate until chilled and thickened.
9. Frost and Serve: Once the cupcakes are completely cooled and the frosting has chilled, spread the frosting evenly on top of the cupcakes. The frosting will be thick and creamy, providing a perfect complement to the chocolate base.

Notes

• Using vinegar in milk creates a homemade buttermilk substitution that helps activate the leavening agents.
• Make sure not to overmix the batter to ensure cupcakes remain tender and light.
• The frosting should be fully chilled for best spreading consistency and flavor development.
• You can toast the pecans and coconut flakes lightly for an enhanced nutty flavor.
• Store leftover cupcakes in an airtight container in the refrigerator due to the egg yolk-based frosting.

Keywords: German chocolate cupcakes, coconut pecan frosting, chocolate cupcakes, moist chocolate cupcakes, southern style cupcakes, classic dessert