Print

German Chocolate Cupcakes Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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