Description
These German Chocolate Cupcakes combine a rich, moist chocolate base with a classic coconut-pecan frosting. Perfectly balancing sweet and nutty flavors, these cupcakes are easy to make and ideal for any celebration or indulgent treat.
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 oil (canola oil recommended)
- 1/4 teaspoon vanilla extract
- 1/4 cup brown sugar
Frosting
- 5 oz. evaporated milk (1 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
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line 4 muffin cups with paper liners to prevent sticking.
- Prepare Milk Mixture: Pour the milk into a small bowl and add the white vinegar. Let this mixture sit for a few minutes to curdle slightly, creating a buttermilk substitute.
- Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder to ensure even distribution and a light texture.
- Mix Wet Ingredients: In a separate bowl, whisk the canola oil, vanilla extract, and brown sugar until well combined.
- Combine Mixtures: Add the sifted dry ingredients to the wet ingredients in two batches, alternating with the milk and vinegar mixture. Whisk until the batter is smooth, taking care not to overmix to maintain a tender crumb.
- Fill and Bake: Divide the batter evenly among the 4 lined muffin cups. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
- Make the Frosting: In a small saucepan, combine evaporated milk, sugar, egg yolk, and unsalted butter. Cook over medium-low heat, stirring constantly, until the mixture begins to simmer around the edges. Reduce heat slightly and continue cooking and stirring for another minute until it thickens.
- Add Nuts and Coconut: Remove the saucepan from the heat and stir in the chopped pecans and sweetened coconut flakes. Pour the frosting into a bowl and allow it to cool to room temperature, then refrigerate until thickened and ready to use.
- Frost the Cupcakes: Once chilled and thickened, spread the coconut-pecan frosting generously on the cooled cupcakes. Serve and enjoy the classic German chocolate flavor.
Notes
- For best results, avoid overmixing the batter to keep cupcakes light and fluffy.
- The milk and vinegar mix acts as a buttermilk substitute to add tenderness.
- Refrigerate the frosting to help it thicken and become spreadable.
- You can toast the pecans lightly for added flavor if desired.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Cupcakes, chocolate cupcakes, coconut pecan frosting, baking, dessert
