Irresistible German Chocolate Cupcakes Recipe

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.

Print
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Mouth-Watering Irresistible German Chocolate Cupcakes


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale

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

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