Delight in the decadence of these Mouth-Watering Irresistible German Chocolate Cupcakes, a splendid twist on the classic German chocolate cake. Featuring a rich blend of cocoa, coconut, and pecans, and crowned with a creamy caramel frosting, these cupcakes are a gourmet treat for any celebration or cozy gathering.
Ingredients:
For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Preparation:
Preheat and Prepare:
Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners to ready it for the batter.
Mix Dry Ingredients:
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt, ensuring a well-mixed, lump-free foundation.
Add Wet Ingredients:
Step 3: Incorporate eggs, buttermilk, vegetable oil, and vanilla extract into the dry mixture. Beat on medium speed until the batter is thoroughly combined.
Step 4: Gently stir in boiling water to enhance the cocoa’s richness and achieve a smooth, fluid batter consistency.
Step 5: Fold in the shredded coconut and chopped pecans, distributing them evenly throughout the batter.
Bake:
Step 6: Evenly distribute the batter among the lined cupcake wells, filling each about 2/3 full to allow room for rising.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This ensures they are perfectly baked.
Step 8: Allow the cupcakes to cool completely in the pan on a wire rack to maintain their structure and ease in frosting.
Make the Frosting:
Step 9: Melt butter in a medium saucepan over medium heat. Add brown sugar and milk, bringing the mixture to a boil while stirring constantly; continue boiling for 2 minutes to develop the frosting’s texture and flavor.
Step 10: Remove from heat and let it cool slightly for about 5 minutes, then gradually blend in powdered sugar and vanilla extract until the frosting is smooth and spreadable.
Frost and Finish:
Step 11: Generously frost the cooled cupcakes with the caramel frosting. Optionally, sprinkle additional pecans on top for decoration and added texture.
Nutritional Information:
- Calories: 360 per cupcake
- Servings: 12 cupcakes
Prep & Cook Time:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Tips:
- Ensure all ingredients are at room temperature to facilitate easier mixing and smoother batter.
- For a less sweet option, reduce the sugar in the frosting or opt for a less sweet chocolate.
FAQs
Q: Can I make these cupcakes in advance?
A: Yes, the cupcakes can be baked a day ahead and stored unfrosted in an airtight container. Frost them on the day of serving for best results.
Q: How can I store leftover frosted cupcakes?
A: Store them in the refrigerator in an airtight container for up to 3 days. Allow them to come to room temperature before serving for the best flavor.
Conclusion
These German Chocolate Cupcakes are a true delight, offering a rich, nutty, and chocolatey experience that’s perfectly balanced by the luscious caramel frosting. Whether for a special occasion or a sweet treat after dinner, they are sure to satisfy any chocolate lover’s cravings and add a touch of elegance to any dessert table.
PrintMouth-Watering Irresistible German Chocolate Cupcakes
- Author: Imili Johnson
- Total Time: 40 minutes
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat and Prepare:
Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners to ready it for the batter.
Mix Dry Ingredients:
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt, ensuring a well-mixed, lump-free foundation.
Add Wet Ingredients:
Step 3: Incorporate eggs, buttermilk, vegetable oil, and vanilla extract into the dry mixture. Beat on medium speed until the batter is thoroughly combined.
Step 4: Gently stir in boiling water to enhance the cocoa’s richness and achieve a smooth, fluid batter consistency.
Step 5: Fold in the shredded coconut and chopped pecans, distributing them evenly throughout the batter.
Bake:
Step 6: Evenly distribute the batter among the lined cupcake wells, filling each about 2/3 full to allow room for rising.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This ensures they are perfectly baked.
Step 8: Allow the cupcakes to cool completely in the pan on a wire rack to maintain their structure and ease in frosting.
Make the Frosting:
Step 9: Melt butter in a medium saucepan over medium heat. Add brown sugar and milk, bringing the mixture to a boil while stirring constantly; continue boiling for 2 minutes to develop the frosting’s texture and flavor.
Step 10: Remove from heat and let it cool slightly for about 5 minutes, then gradually blend in powdered sugar and vanilla extract until the frosting is smooth and spreadable.
Frost and Finish:
Step 11: Generously frost the cooled cupcakes with the caramel frosting. Optionally, sprinkle additional pecans on top for decoration and added texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 12 cupcakes
- Calories: 360 per cupcake