Description
These German Chocolate Cupcakes combine a rich, moist chocolate base with a luscious coconut-pecan frosting inspired by the classic German chocolate cake. Perfectly portioned as individual cupcakes, they are ideal for celebrations or a decadent treat anytime. Featuring a tender crumb and a sweet, nutty topping, these cupcakes delight with every bite.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Coconut-Pecan Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Chopped pecans for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Crack in the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and uniform.
- Incorporate boiling water and add mix-ins: Slowly stir in the boiling water to create a thin batter. Once combined, gently fold in the sweetened shredded coconut and chopped pecans to distribute evenly.
- Fill the cupcake liners: Carefully divide the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Place the muffin tin in the oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when done. Allow cupcakes to cool completely before frosting.
- Prepare the frosting base: In a saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and milk, bringing the mixture to a boil while constantly stirring. Once boiling, remove from heat and let it cool for about 5 minutes.
- Finish the frosting: After the mixture has cooled slightly, whisk in the powdered sugar and vanilla extract until smooth. Spread this coconut-pecan frosting over the cooled cupcakes.
- Garnish and serve: Top each frosted cupcake with additional chopped pecans for extra texture and flavor. Serve and enjoy.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Boiling water thins the batter to create a moist, tender crumb.
- Use fresh shredded coconut or toast pecans lightly for enhanced flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
