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German Chocolate Cupcakes Recipe

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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/german-chocolate-cupcakes-recipe-2/