German Chocolate Cupcakes Recipe

Introduction

These German Chocolate Cupcakes capture the rich, indulgent flavors of the classic cake in a perfectly sized treat. With a moist cocoa base and a luscious coconut-pecan frosting, they’re sure to delight any chocolate lover.

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 extract
• 1/4 cup brown sugar
• 5 oz. evaporated milk (1 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 and gather all your ingredients.
2. Step 2: Pour the milk into a small bowl, add the white vinegar, and let it sit while you prepare the other ingredients to create a buttermilk substitute.
3. Step 3: Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
4. Step 4: In another bowl, whisk 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 until smooth, being careful not to overmix.
6. 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. Allow the cupcakes to cool on a wire rack.
7. Step 7: To make the frosting, combine the evaporated milk, sugar, egg yolk, and butter in a small saucepan over medium-low heat. Stir constantly until the mixture starts to simmer around the edges.
8. Step 8: Lower the heat slightly and continue cooking and stirring for one more minute until it thickens. Remove from heat and stir in the chopped pecans and coconut flakes.
9. Step 9: Pour the frosting into a bowl and let it cool to room temperature. Refrigerate until ready to use; the frosting will thicken significantly once chilled.
10. Step 10: Frost the cooled cupcakes generously with the chilled coconut-pecan frosting before serving.

Tips & Variations

• For a dairy-free version, substitute evaporated milk with coconut milk and use a dairy-free butter alternative for the frosting.
• Try adding a tablespoon of strong brewed coffee to the batter to enhance the chocolate flavor.
• If you prefer, toast the coconut flakes and pecans lightly for extra flavor and crunch in the frosting.

Storage

Store 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. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without cocoa powder?

Cocoa powder is essential for the chocolate flavor in these cupcakes, but you could substitute it with melted unsweetened chocolate—reduce the flour slightly and adjust sugar accordingly if you do.

Can I use regular milk instead of adding vinegar?

The vinegar in milk creates a buttermilk effect that tenderizes the cupcakes. If you don’t have vinegar, you can use buttermilk directly or lemon juice as a substitute.

German Chocolate Cupcakes Recipe

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4.8 from 93 reviews

Delight in these moist and rich German Chocolate Cupcakes topped with a luscious traditional coconut-pecan frosting. Perfect for chocolate lovers craving a nostalgic Southern treat in a convenient cupcake form.

• 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

Cupcakes

• 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 (canola or vegetable)
• 1/4 teaspoon vanilla extract
• 1/4 cup brown sugar

Frosting

• 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

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with 4 paper liners and gather all ingredients for easy access.
2. Make buttermilk substitute: Pour milk into a small bowl and add white vinegar. Let this mixture sit while you get other ingredients ready; it will slightly curdle and act like buttermilk.
3. Sift dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking soda, and baking powder. This ensures even distribution and a light texture.
4. Whisk wet sugar mixture: In a separate bowl, whisk together the canola oil, vanilla extract, and brown sugar until combined.
5. Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the sugar and oil mixture in two parts, alternating with the milk-vinegar mixture. Whisk gently until the batter is smooth but avoid over-mixing to keep cupcakes tender.
6. Fill muffin cups and bake: Divide the batter evenly among the 4 lined muffin cups. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool on a wire rack.
7. Prepare the frosting base: In a small saucepan, combine evaporated milk, sugar, egg yolk, and butter. Cook over medium-low heat, stirring constantly, until the mixture starts to simmer at the edges.
8. Thicken the frosting: Reduce heat slightly and continue to cook and stir for another minute until the mixture thickens.
9. Add nuts and coconut: Remove from heat, stir in chopped pecans and coconut flakes. Transfer to a bowl and cool to room temperature, then refrigerate until ready to serve. The frosting will thicken significantly once chilled.
10. Frost and serve: Once cupcakes are completely cooled and frosting chilled, generously frost each cupcake with the coconut-pecan frosting and serve.

Notes

• Be careful not to over-mix the batter to keep cupcakes light and fluffy.
• Use room temperature ingredients where possible for best results.
• The buttermilk substitute is essential for tenderness and slight tang.
• Chilling the frosting is important to achieve a spreadable consistency that holds on the cupcakes.
• Store cupcakes in the refrigerator due to the egg in the frosting; bring to room temperature before serving for best flavor.

Keywords: German Chocolate Cupcakes, coconut pecan frosting, chocolate cupcakes, southern dessert, easy cupcakes