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German Chocolate Cupcakes Recipe

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★★★★★

4.5 from 103 reviews

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.

Ingredients

Scale

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

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