Description
Delightful German Chocolate Cupcakes bring German baking traditions to life with rich cocoa and luscious coconut-pecan frosting. Chocolate enthusiasts and dessert lovers will savor each indulgent bite of these classic sweet treats.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
Dry Ingredients:
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Liquid and Flavor Ingredients:
- 1/2 cup boiling water
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare your culinary workspace by heating the oven to 350°F (175°C) and arranging cupcake liners in a muffin tin.
- Combine dry ingredients in a spacious mixing bowl, whisking flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly blended.
- Introduce wet ingredients to the dry mixture, incorporating eggs, buttermilk, vegetable oil, and vanilla extract. Mix using an electric mixer until the batter achieves a uniform consistency.
- Carefully stream boiling water into the batter, stirring gently to create a silky smooth texture. Delicately fold in shredded coconut and chopped pecans.
- Distribute the batter evenly among cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes. Verify doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
- Remove cupcakes from the oven and let them cool completely on a wire rack.
- Prepare the decadent frosting by melting butter in a saucepan over medium heat. Incorporate brown sugar and milk, bringing the mixture to a rolling boil while stirring continuously.
- After two minutes of boiling, remove the saucepan from heat and allow it to rest briefly. Whisk in powdered sugar and vanilla extract until the frosting reaches a smooth, glossy consistency.
- Once cupcakes have cooled, generously spread the caramel frosting over each one. Optional: Embellish with additional pecans for extra crunch and visual appeal.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for vegan and lactose-intolerant bakers.
- Toast pecans and coconut beforehand to enhance their nutty, rich flavors and create deeper, more complex taste profiles.
- Prevent dry cupcakes by carefully measuring ingredients and avoiding overmixing the batter, which can develop tough gluten structures.
- Store cupcakes in an airtight container at room temperature for maximum moisture retention, consuming within 3-4 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg