German Chocolate Cupcakes
Dive into decadence with these irresistible German Chocolate Cupcakes, a luxurious twist on the classic dessert. Featuring moist, rich cocoa-flavored cupcakes topped with a luscious coconut-pecan frosting, this recipe combines bold flavors and dreamy textures for a treat that’s impossible to resist. Each bite delivers the perfect harmony of velvety chocolate, nutty pecans, and sweet shredded coconut. With an easy-to-follow recipe and only 20 minutes of prep time, these cupcakes are perfect for celebrations, bake sales, or any time you’re craving an indulgent dessert. Whether you’re a longtime fan of German chocolate cake or looking to try something new, these cupcakes will quickly become a favorite. Perfectly portioned and undeniably delicious, they’re a must-try for chocolate lovers everywhere!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.75 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Whole milk
- 0.33 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.75 cup Boiling water
- 0.5 cup Unsalted butter
- 1 cup Brown sugar
- 0.75 cup Evaporated milk
- 3 large Egg yolks
- 1 teaspoon Vanilla extract (for frosting)
- 1.25 cups Shredded sweetened coconut
- 1 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.
While the cupcakes cool, prepare the coconut-pecan frosting. In a medium saucepan, combine the butter, brown sugar, evaporated milk, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
Remove the frosting from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
Once the cupcakes and frosting are cool, spoon the frosting generously onto each cupcake.
Serve and enjoy your delightful German Chocolate Cupcakes!
Nutrition Facts
Calories |
6624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.5 g | 420% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 44.6 g | ||
| Cholesterol | 1079 mg | 360% | |
| Sodium | 3407 mg | 148% | |
| Total Carbohydrate | 951.1 g | 346% | |
| Dietary Fiber | 100.8 g | 360% | |
| Total Sugars | 627.1 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 1392 mg | 107% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 5316 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
