Irresistible German Chocolate Cupcakes

German Chocolate Cupcakes are a decadent dessert featuring moist chocolate cupcakes topped with a rich coconut-pecan frosting. These bite-sized treats capture the classic flavors of German chocolate cake in a portable, irresistible form. Perfect for parties, celebrations, or whenever you crave a truly indulgent dessert.

Why You’ll Love This Recipe

• Combines rich chocolate flavor with a creamy, nutty frosting.
• Easy to make and perfect for individual servings.
• A show-stopping dessert for any occasion.
• Moist, fluffy cupcakes with a homemade feel.
• Customizable with optional chocolate ganache or extra toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Vegetable oil
• Buttermilk
• Vanilla extract
• Hot water

For the Coconut-Pecan Frosting:

• Evaporated milk
• Egg yolks
• Brown sugar
• Butter
• Vanilla extract
• Sweetened shredded coconut
• Chopped pecans

Directions

Step 1: Make the Cupcakes

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
4. Mix the batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the hot water until smooth. The batter will be thin.
5. Bake: Fill the cupcake liners about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Step 2: Make the Coconut-Pecan Frosting

1. Cook the base: In a medium saucepan, whisk together the evaporated milk, egg yolks, brown sugar, and butter over medium heat. Cook, stirring constantly, until thickened (about 10 minutes).
2. Add the mix-ins: Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading on the cupcakes.

Step 3: Assemble the Cupcakes

1. Frost: Generously top each cupcake with the cooled coconut-pecan frosting.
2. Garnish (optional): Drizzle with melted chocolate or sprinkle with additional coconut or pecans for extra flair.

Servings and Timing

• Servings: 12-14 cupcakes
• Preparation time: 20 minutes
• Cooking time: 30 minutes

Variations

• Chocolate ganache drizzle: Add a layer of chocolate ganache on top of the frosting for extra richness.
• Filled cupcakes: Hollow out the center of each cupcake and fill with chocolate ganache or more frosting.
• Nut-free option: Omit pecans and increase the coconut for a nut-free version.
• Gluten-free: Substitute with a gluten-free flour blend to accommodate dietary needs.
• Mini cupcakes: Make bite-sized cupcakes by using a mini muffin tin and reducing the baking time to 12-15 minutes.

Storage/Reheating

• Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freezing: Freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months. Thaw and frost when ready to serve. The frosting can also be frozen separately.

FAQs

1. Can I use store-bought frosting?

Yes, but homemade coconut-pecan frosting provides the authentic German chocolate flavor.

2. What type of cocoa powder is best?

Unsweetened natural cocoa powder works best for this recipe.

3. Can I make the cupcakes ahead of time?

Yes, bake the cupcakes up to 2 days in advance and store them unfrosted in an airtight container. Frost just before serving.

4. What if I don’t have buttermilk?

Make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.

5. Can I make this recipe as a cake?

Yes, double the recipe to make a two-layer 9-inch cake. Adjust the baking time to 30-35 minutes.

6. How do I thicken the frosting if it’s too runny?

Cook the frosting a bit longer until it thickens, or let it cool completely to firm up.

7. Can I add chocolate chips to the batter?

Absolutely! Stir in 1/2 cup of chocolate chips for extra bursts of chocolate.

8. How do I toast the pecans?

Spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant.

9. What pairs well with these cupcakes?

Serve with coffee, milk, or a scoop of vanilla ice cream for a perfect pairing.

10. How do I ensure the cupcakes are moist?

Don’t overmix the batter and bake just until a toothpick comes out clean.

Conclusion

Irresistible German Chocolate Cupcakes are the perfect way to enjoy the beloved flavors of German chocolate cake in a convenient, handheld dessert. Moist, chocolaty, and topped with a rich coconut-pecan frosting, these cupcakes are a true crowd-pleaser. Whether for a celebration or a sweet treat at home, these cupcakes are sure to delight!

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