German Chocolate Cupcakes Recipe

Introduction

These German Chocolate Cupcakes are a delightful twist on the classic cake, perfect for when you want a rich, moist treat in individual portions. Topped with a luscious coconut-pecan frosting, they balance chocolate and sweetness beautifully.

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
• 1/4 teaspoon vanilla
• 1/4 cup brown sugar
• 5 oz. evaporated milk (the 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. Line 4 muffin cups with paper liners and gather all ingredients.
2. Step 2: Pour the milk into a small bowl and add the white vinegar. Let this mixture sit while you prepare the other ingredients.
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 together the oil, vanilla, and brown sugar until 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 until smooth, taking care not to over-mix.
6. Step 6: Divide the batter evenly among the 4 muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool 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, stirring for another minute until thickened. Remove from heat and stir in the pecans and coconut flakes.
9. Step 9: Pour the frosting into a bowl and allow it to cool to room temperature, then refrigerate until ready to use.
10. Step 10: Frost the cooled cupcakes with the chilled frosting just before serving; the frosting will be thicker after chilling.

Tips & Variations

• Use freshly chopped pecans for a crunchier texture and better flavor.
• Swap canola oil with melted coconut oil for a subtle coconut note in the cupcakes.
• For a nut-free version, omit pecans and add extra coconut flakes or chopped dried fruit.
• If you prefer a stronger chocolate flavor, increase the cocoa powder by 1 teaspoon.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. You can refrigerate unfrosted cupcakes for up to 2 days or freeze them unfrosted for up to 1 month; thaw before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes dairy-free?

Yes, substitute the milk and evaporated milk with dairy-free alternatives like almond or oat milk, and use dairy-free butter for the frosting. The taste will be slightly different but still delicious.

What can I do if I don’t have evaporated milk?

You can make a substitute by simmering regular milk until it reduces by about half to thicken it. Alternatively, use sweetened condensed milk thinned with water, but this will make the frosting sweeter.

German Chocolate Cupcakes Recipe

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These German Chocolate Cupcakes feature a moist, cocoa-flavored cake base topped with a rich and creamy coconut-pecan frosting made from evaporated milk and brown sugar. Perfectly balanced with a slightly tangy milk base and a classic southern frosting, these cupcakes bring the iconic German chocolate cake flavors into individual servings.

• Author: Dylan
• 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

Cupcakes

• 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 canola oil
• 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 muffin tin: Preheat the oven to 350°F (175°C). Line 4 cups of a muffin tin with paper cupcake liners to prevent sticking and for easy cleanup.
2. Prepare milk mixture: Pour the milk into a small bowl and add the white vinegar. Let it sit for a few minutes to allow the milk to slightly curdle, which adds tenderness to the cupcakes.
3. Sift dry ingredients: In a small bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder to ensure even distribution and a light texture.
4. Mix wet ingredients: In another bowl, whisk together the canola oil, vanilla extract, and brown sugar until well combined.
5. Combine wet and dry ingredients: Add the dry ingredient mixture to the oil and brown sugar blend in two additions, alternating with the milk and vinegar mixture. Whisk gently until smooth, being careful not to overmix, which can toughen the cake.
6. Fill muffin cups and bake: Divide the batter evenly among the 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 allow cupcakes to cool on a wire rack completely.
7. Make frosting base: In a small saucepan, combine evaporated milk, sugar, egg yolk, and unsalted butter. Cook over medium-low heat, stirring constantly, until the mixture starts to simmer around the edges.
8. Thicken frosting: Reduce heat slightly and continue stirring and cooking for about 1 more minute until the mixture thickens and becomes custard-like.
9. Add pecans and coconut: Remove from heat, stir in chopped pecans and sweetened coconut flakes. Transfer to a bowl and let cool to room temperature, then refrigerate until thickened and ready for frosting.
10. Frost cupcakes: Once cupcakes and frosting are fully cooled and frosting is chilled, spread or pipe the frosting generously over each cupcake. Serve and enjoy!

Notes

• Allow the milk and vinegar mixture to sit for at least 5 minutes before mixing to mimic buttermilk.
• Do not overmix the batter to maintain light, tender cupcakes.
• The frosting will thicken significantly when chilled, so refrigerate before frosting for best texture.
• Store frosted cupcakes in the refrigerator to keep the frosting firm and fresh.
• Use fresh pecans for best flavor and texture.

Keywords: German Chocolate Cupcakes, chocolate cupcakes, coconut pecan frosting, classic cupcakes, chocolate dessert