Description
These German Chocolate Cupcakes are a rich and moist chocolate treat topped with a luscious coconut-pecan frosting. Perfectly balanced with a tender crumb and a sweet, nutty topping, these cupcakes bring the classic flavors of German chocolate cake into a convenient, single-serving format ideal for any dessert occasion.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup buttermilk
For the Coconut-Pecan Frosting:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute these dry ingredients.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Incorporate Sour Cream and Buttermilk: Mix in the sour cream and buttermilk until the batter is smooth and well combined, adding moisture and richness.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cupcakes.
- Bake Cupcakes: Divide the batter evenly among the prepared cupcake liners and bake for 18 to 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when done.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Stir constantly until the mixture thickens, about 8 to 10 minutes.
- Finish Frosting: Remove frosting from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature to thicken further.
- Frost Cupcakes: Spoon a generous amount of the coconut-pecan frosting on top of each fully cooled cupcake and serve.
Notes
- Frosting can be made ahead and stored in the refrigerator for up to 3 days; bring to room temperature before using for best spreadability.
- For an extra chocolate boost, drizzle melted chocolate over the frosted cupcakes before serving.
