German Chocolate Cupcake Recipe
This delightful dessert has a rich history and an indulgent taste that will make your taste buds dance with joy. So, let's get ready to bake up a batch of these heavenly treats that will surely become a favorite for your family and friends!
Equipment
- Muffin tin or cupcake pan
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Wire rack for cooling
Ingredients
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 cup buttermilk
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup brown sugar, packed
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp pure vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line the cupcake pan with cupcake liners for easy removal and presentation.
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until well combined.
- Prepare the Batter: In another large mixing bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy. Gradually add the dry ingredients and buttermilk, alternating between the two, and mix until the batter is well combined and smooth.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to leave room for rising.
- Bake: Place the cupcake pan in the preheated oven and bake for approximately 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Prepare the Frosting: While the cupcakes are baking, let's prepare the mouthwatering coconut-pecan frosting. In a saucepan, whisk together the evaporated milk, brown sugar, egg yolks, and butter over medium heat. Stir constantly until the mixture thickens, about 10-12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Frost the Cupcakes: Once the cupcakes have cooled completely on a wire rack, generously frost each one with the coconut-pecan frosting. You can spread it with a knife or use a piping bag for a more decorative touch.
- Serve and Enjoy: Your German Chocolate Cupcakes are now ready to be devoured! Serve them at parties, gatherings, or simply indulge in a delightful treat whenever your sweet cravings kick in.