Print

German Chocolate Cupcakes Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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