German Chocolate Cupcakes

German Chocolate Cupcakes
  • PREP TIME
    0 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    1 hrs 55 mins
  • SERVING
    12 People
  • VIEWS
    9

Indulge in the symphony of flavors with these German Chocolate Cupcakes. Moist, cocoa-infused cupcakes crowned with a luscious chocolate frosting and a decadent coconut-pecan topping. A bite of pure bliss!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    58 g
  • Cholesterol
    152 mg
  • Fiber
    4 g
  • Protein
    9 g
  • Saturated Fat
    19 g
  • Sodium
    256 mg
  • Fat
    44 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Coconut-Pecan Icing: In a saucepan, combine evaporated milk, butter, brown sugar, granulated sugar, egg yolks, and salt. Cook over medium-high heat, whisking constantly, until the mixture thickens and coats the back of a spoon (3-4 minutes).

02

Step

Remove from heat and stir in the sweetened shredded coconut, toasted chopped pecans or walnuts, and almond extract. Transfer to a medium bowl and cool in the refrigerator, uncovered, stirring occasionally, until just chilled (about 1 hour).

03

Step

Cupcakes: Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners and lightly coat the liners with baking spray.

04

Step

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa, instant espresso granules, baking powder, baking soda, and salt until well combined. Stir in the sour cream, canola oil, buttermilk, vanilla extract, and eggs just until smooth.

05

Step

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full (about 1/3 cup batter each).

06

Step

Place the pan in the preheated oven; immediately reduce the oven temperature to 350 degrees F (175 degrees C).

07

Step

Bake until a wooden pick inserted in the center of the cupcakes comes out clean (about 25 minutes).

08

Step

Cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool completely (about 30 minutes).

09

Step

Chocolate Frosting: Place the softened butter, powdered sugar, and unsweetened cocoa in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down the sides as needed (about 3 minutes).

10

Step

Stir in the melted chocolate, heavy cream, and vanilla extract until well combined and smooth. Cover and chill until just firm (about 30 minutes).

11

Step

Assembly: Stir the frosting and spoon it into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon the coconut-pecan icing inside each circle of chocolate frosting.

12

Step

Serve and enjoy the delightful combination of chocolate and coconut!

For an extra layer of flavor, consider adding a tablespoon of coffee liqueur to the cupcake batter.
Ensure your eggs are at room temperature for a smoother batter and better emulsification.
Toasting the pecans or walnuts enhances their nutty flavor, complementing the other ingredients perfectly.
If you don’t have a piping bag, you can use a plastic bag with a corner snipped off.

Colby Collins

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)
Total Reviews: (7)
  • Kariane Lueilwitz

    I found the frosting a little too rich, so I added a pinch of salt to balance it out. Perfect!

  • Betty Feest

    My family devoured these in minutes! They're definitely a crowd-pleaser.

  • Josie Raynor

    The recipe was easy to follow, and the cupcakes turned out beautifully. Thank you!

  • Nicholaus Collins

    These cupcakes are amazing! The coconut-pecan topping is what really sets them apart.

  • Imogene Gottliebgraham

    I used walnuts instead of pecans, and they were just as delicious.

  • Darby Hauck

    The espresso powder makes such a difference in the chocolate flavor. I'll never make chocolate cupcakes without it again!

  • Lawson Tremblay

    The cupcakes were a little dry, so next time I'll try adding an extra tablespoon of oil to the batter.

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