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German Chocolate Cupcakes

Irresistible German Chocolate Cupcakes with Toasted Coconut Bliss

Delight in these German Chocolate Cupcakes, a cozy treat topped with coconut-pecan frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: German
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Substitute with gluten-free flour blend if needed.
  • 1/2 cup unsweetened cocoa powder Opt for Dutch-processed for deeper taste.
  • 1 cup granulated sugar Brown sugar can amplify richness.
  • 1 teaspoon baking soda Ensure freshness.
  • 1 teaspoon baking powder Ensure freshness.
  • 1/2 teaspoon salt Use kosher salt for a milder taste.
  • 2 large eggs Flax eggs work as a vegan alternative.
  • 1 cup buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1/2 cup vegetable oil Melted coconut oil gives a subtle taste.
  • 1 teaspoon vanilla extract Pure vanilla extract is preferred.
  • 1 cup hot water or brewed coffee Coffee elevates richness.
For the Frosting
  • 1/2 cup unsalted butter Dairy-free butter can be used for a vegan version.
  • 1/2 cup evaporated milk Canned coconut milk works for vegan options.
  • 1 cup brown sugar
  • 2 large egg yolks Omit for a vegan alternative.
  • 1 cup shredded sweetened coconut Use unsweetened for less sweetness.
  • 1/2 cup chopped pecans Finely chop for better spreadability.
  • 2 cups powdered sugar Adjust for preferred sweetness.
  • 1/4 cup unsweetened cocoa powder Optional for chocolate buttercream.
  • 1/4 cup heavy cream or milk Substitute with dairy-free options if necessary.

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • scoop
  • saucepan

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until no lumps remain.
  3. In a separate bowl, beat eggs until frothy, then add buttermilk, vegetable oil, and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the wet mixture, then slowly pour in the hot water or brewed coffee, mixing until smooth.
  5. Fill each cupcake liner about three-quarters full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
  6. Cool the cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely.
  7. In a saucepan over medium heat, melt butter, then add evaporated milk, brown sugar, and egg yolks, stirring continuously for about 8-10 minutes until thickened.
  8. Remove from heat and mix in vanilla, shredded coconut, and chopped pecans, allowing to cool slightly before frosting.
  9. Generously frost the cooled cupcakes with the coconut-pecan frosting.
  10. For optional chocolate buttercream, beat softened butter until creamy, mix in powdered sugar, cocoa powder, and salt, then add cream and vanilla until smooth.
  11. Serve your beautifully frosted German Chocolate Cupcakes at room temperature.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Use room temperature eggs for better incorporation, avoid overmixing, and store in an airtight container for freshness.

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