German Chocolate Cupcakes Recipe

This recipe is a soul-soothing blend of rich chocolate and toasty coconut-pecan goodness that brings back the best childhood memories of baking with family. I love how the balance between the moist chocolate cupcake and the decadent coconut-pecan frosting creates a perfect harmony that’s both nostalgic and utterly irresistible.

German Chocolate Cupcakes are a delicious combination of rich, decadent flavors and soft, moist texture. 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 1 teaspoon vanilla extract 1 cup toasted coconut 1 cup chopped pecans 1 cup German chocolate (or semisweet chocolate)

Ingredients

All-purposed flour: Gives form and heft; main provider of carbs.

Cocoa powder that has not been sweetened gives a deliciously intense chocolate taste.

It is high in antioxidants, compounds thought to combat cellular damage.

Sugar in granulated form: Makes the cupcakes sweet, also helps in keeping them moist.

Butter (unsalted): Comprises moisture and fat; vital for a tender texture.

Buttermilk: Unites acid and fat; yields a tender, moist crumb.

Shredded coconut with sugar: Gives an utterly irresistible chewy texture, coupled with a hint of sweetness and fabulous tropical flavor.

Pecans, when chopped, provide both a crunchy texture and a nutty flavor, as well as a space for healthy fats and protein.

Concentrated flavor and thickness make evaporated milk a creamy base for frosting.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
• 1/2 cup boiling water
• 3/4 cup sweetened shredded coconut, toasted
• 1/2 cup chopped pecans, toasted
• 1/2 cup evaporated milk
• 1/2 cup granulated sugar (for frosting)
• 1/4 cup unsalted butter (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Set your oven to 350 degrees F (175 degrees C) to warm it up, and then prepare a cupcake pan by lining it with paper or other types of liners.

2. In a big mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt, and whisk them together.

3. Combine the dry ingredients with the melted butter, eggs, and vanilla extract, and mix thoroughly.

4. In a mixing bowl, combine the batter with buttermilk to achieve a smooth consistency.

5. Add the boiling water carefully, mixing until the batter is thin and well-blended.

6. Evenly divide the batter into the cupcake liners, filling each about two-thirds full.

7. Bake for between 18-20 minutes or until a toothpick put into the center comes out clean. Let the cupcakes cool completely.

8. The frosting is made by mixing evaporated milk, sugar, and 1/4 cup butter in a saucepan over medium heat and stirring until the mixture begins to thicken.

9. Take off the heat and mix in the vanilla extract, toasted coconut, and toasted pecans. Allow the frosting to cool to room temperature.

10. After they cool, frost each cupcake generously with the coconut-pecan frosting before you serve them.

Equipment Needed

1. Oven
2. Cupcake pan
3. Cupcake liners
4. Large mixing bowl
5. Whisk
6. Mixing spoon or spatula
7. Medium mixing bowl
8. Measuring cups
9. Measuring spoons
10. Saucepan
11. Stove
12. Spoon for stirring
13. Cooling rack
14. Toothpick

FAQ

• Q: Can I use Dutch-processed cocoa powder instead of unsweetened cocoa powder?A: Yes, you can use Dutch-processed cocoa, but it could produce a flavor and color that is ever so slightly different than what you would get using natural cocoa.
• Q: Is there a substitute for buttermilk?A: You may replace with milk mixed with vinegar or lemon juice. Take a half cup of milk and add to it a half tablespoon of lemon juice or vinegar. Let it sit for about five minutes before using it in place of buttermilk.
• Q: Can I make the frosting ahead of time?Yes, it is possible to prepare the frosting as much as two days ahead of time and keep it in the fridge. Before you use it, let the frosting sit at room temp for a bit.
• Q: How should I toast the coconut and pecans?A: Arrange the coconut and pecans on separate baking sheets and bake at 350°F (175°C) for 5-7 minutes. Stir the ingredients occasionally to ensure even toasting. Remove the sheets from the oven when the coconut and pecans are golden and fragrant.
• Q: Can I use regular milk instead of evaporated milk in the frosting?A: For a creamier texture, use evaporated milk. Regular milk can be used in a pinch, but it will make the dish a little less creamy.
• Q: How long do the cupcakes keep fresh?The cupcakes can be kept in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
• Q: Can these cupcakes be frozen?A: Indeed, you can freeze the cupcakes that have not been frosted for as long as 3 months. For the best results, thaw them and apply the frosting just before serving.

Substitutions and Variations

All-purpose flour: Replace with whole wheat flour for a nuttier taste, or use gluten-free all-purpose flour for a version that’s free of gluten.
Cocoa powder that is not sweetened: You can opt for Dutch-process cocoa powder to achieve a more robust chocolate taste.
Buttermilk: For buttermilk, substitute with plain yogurt or make your own buttermilk. To make buttermilk, combine 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5-10 minutes.
Frosting made with granular sugar has the classic sweet flavor that most of us expect when we eat frosting. However, you could opt for brown sugar to make your frosting more caramel-y. We loved both versions when we made them, but the brown sugar option took the cake (so to speak).
For evaporated milk, switch to half-and-half or whole milk, if needed, for comparable richness.

Pro Tips

1. Room Temperature Ingredients Ensure the butter and eggs are at room temperature before mixing. This will help achieve a smoother batter and improve the texture of the cupcakes.

2. Boiling Water Addition When adding boiling water to the batter, do so gradually while stirring continuously. This helps to avoid cooking the eggs and ensures a uniformly smooth consistency.

3. Even Baking Rotate the cupcake pan halfway through the baking time. This ensures that the cupcakes bake evenly, especially if your oven has hot spots.

4. Cooling the Frosting Let the frosting cool slightly before using. If it’s too warm, it may run off the cupcakes instead of staying in place.

5. Toasting Coconut and Pecans Toasting enhances the flavor and adds a delightful crunch. Stir frequently in a dry skillet over medium heat until golden, then let them cool before mixing into the frosting.