Description
Delight in these rich and moist German Chocolate Cupcakes topped with a luscious coconut-pecan frosting. This classic American dessert combines the deep flavor of cocoa in the cupcakes with a sweet, nutty, and creamy frosting, perfect for parties or any special occasion.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 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 hot water
For the Coconut-Pecan Frosting:
- 1/2 cup evaporated milk
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 large egg yolks
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This creates a smooth base for your cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Mix the sour cream into the wet ingredients until smooth. Gradually add the dry ingredient mixture, alternating with the hot water; stir until the batter is smooth and a little thin.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack to ensure the frosting does not melt.
- Make Frosting: In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and egg yolks. Stir constantly until the mixture thickens, about 8–10 minutes.
- Add Coconut and Pecans: Remove the frosting from heat, then stir in shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool until it is thick enough to spread comfortably.
- Frost Cupcakes: Spoon or spread the coconut-pecan frosting generously onto each cooled cupcake just before serving.
Notes
- Cupcakes can be baked a day ahead and stored unfrosted at room temperature in an airtight container.
- The frosting can be prepared in advance and refrigerated; bring it back to room temperature before spreading on cupcakes.
- For an extra chocolate boost, drizzle melted chocolate over the frosted cupcakes before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
