German Chocolate Cupcakes Recipe

Introduction

These German Chocolate Cupcakes combine rich cocoa flavor with a classic gooey coconut-pecan frosting. Perfectly moist and topped with a decadent filling, they’re a delightful treat for 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 (canola or vegetable)
• 1/4 teaspoon vanilla extract
• 1/4 cup brown sugar
• 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. Step 1: Preheat the oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners and gather all the ingredients.
2. Step 2: Pour the milk into a small bowl and add the white vinegar. Let this 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 well combined.
5. Step 5: Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk and vinegar mixture. Whisk gently until smooth but avoid over-mixing.
6. Step 6: Divide the batter evenly among the 4 lined muffin cups. Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes on a wire rack.
7. Step 7: To make the frosting, combine evaporated milk, sugar, egg yolk, and butter in a small saucepan. Cook over medium-low heat, stirring constantly until the mixture begins to simmer around the edges.
8. Step 8: Lower the heat slightly and continue cooking while stirring for another minute until the frosting thickens.
9. Step 9: Remove the pan from heat. Stir in chopped pecans and coconut flakes. Transfer the frosting to a bowl, let it cool to room temperature, then refrigerate until ready to use.
10. Step 10: Once chilled and thickened, frost the cooled cupcakes generously and serve.

Tips & Variations

• For a richer cupcake, substitute half the oil with melted butter.
• Use light or dark cocoa powder depending on your preferred chocolate intensity.
• Try toasting the pecans and coconut flakes before adding to the frosting for extra flavor.
• If you want more cupcakes, simply double the recipe and use a standard 12-cup muffin tin.

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 and flavor. Unfrosted cupcakes can be kept at room temperature for 1–2 days or frozen for up to a month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of adding vinegar?

Regular milk without vinegar won’t give the same slight acidity that helps tenderize the cupcakes, but you can substitute with buttermilk or add lemon juice instead of vinegar for similar results.

How do I prevent the frosting from becoming grainy?

Cook the frosting slowly on medium-low heat while stirring constantly. Avoid boiling to prevent curdling and to achieve a smooth, creamy texture.

German Chocolate Cupcakes Recipe

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4.4 from 80 reviews

These German Chocolate Cupcakes feature a moist, cocoa-infused cake topped with a rich and traditional coconut-pecan frosting. Perfectly portioned and baked to perfection, this recipe combines the classic flavors of German chocolate cake in convenient cupcake form, ideal for celebrations or everyday treats.

• Author: Kai
• 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

Cake:

• 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 oil recommended)
• 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners, then gather all your ingredients to ensure a smooth preparation process.
2. Prepare Milk Mixture: In a small bowl, pour the milk and add the white vinegar. Let this mixture sit for a few minutes to allow it to curdle slightly, mimicking buttermilk.
3. Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking soda, and baking powder into a small bowl to combine and aerate them for a lighter cake texture.
4. Mix Wet Ingredients: In a separate bowl, whisk the canola oil, vanilla extract, and brown sugar until the sugar starts to dissolve and the mixture is well combined.
5. Combine Mixtures: Add the dry ingredients to the oil and brown sugar mixture in two parts, alternating with the milk and vinegar mixture. Whisk gently until smooth, being careful not to overmix to keep the cupcakes tender.
6. Fill Muffin Cups and Bake: Divide the batter evenly among the 4 prepared muffin cups. Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cupcakes cool on a wire rack.
7. Prepare Frosting Base: In a small saucepan over medium-low heat, combine evaporated milk, sugar, egg yolk, and unsalted butter. Stir continuously as the mixture heats up and just starts to simmer around the edges.
8. Cook Frosting Until Thickened: Lower the heat slightly and continue to cook while stirring for about one more minute until the frosting thickens noticeably. Remove from heat.
9. Add Nuts and Coconut: Stir in chopped pecans and sweetened coconut flakes into the warm frosting mixture. Transfer the frosting to a bowl and let it cool to room temperature.
10. Chill Frosting: Refrigerate the frosting until it is fully chilled and thickened, ready to be spread on the cupcakes.
11. Frost Cupcakes: Once both the cupcakes and frosting are completely cooled and chilled, generously frost the cupcakes with the coconut-pecan frosting and serve.

Notes

• Ensure not to overmix the batter to keep the cupcakes light and fluffy.
• If you prefer, substitute pecans with walnuts for a different nutty flavor.
• Make sure the frosting is fully chilled before frosting to achieve a thick and spreadable consistency.
• These cupcakes can be stored in the refrigerator for up to 3 days.
• The vinegar in the milk acts as a buttermilk substitute, enhancing the texture and flavor of the cupcakes.

Keywords: German Chocolate Cupcakes, Coconut Pecan Frosting, Chocolate Cupcakes, Moist Chocolate Cake, Classic Cupcakes