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German Chocolate Cupcakes Recipe

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3.8 from 65 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 12 servings

Description

These German Chocolate Cupcakes feature a rich chocolate base topped with a classic pecan coconut frosting and a smooth chocolate buttercream. Perfectly moist cupcakes baked to perfection, layered with sweet and nutty frostings that capture the iconic flavors of traditional German chocolate cake.

Ingredients

Chocolate Cupcakes

  • 100 g Granulated Sugar
  • 100 g Brown sugar
  • 80 g Vegetable Oil
  • 120 g Whole milk (room temperature)
  • 120 g Freshly brewed coffee (room temperature)
  • 1 teaspoon Vanilla extract
  • 1 Egg (room temperature)
  • 180 g All purpose flour
  • 50 g Cocoa powder
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ teaspoon Baking soda

Chocolate Buttercream Frosting

  • 226 g Unsalted butter
  • 300 g Powdered sugar (sifted)
  • 50 g Cocoa powder (unsweetened, dark, Dutch cocoa powder)
  • 1 tablespoon Vanilla extract
  • ¼ teaspoon Salt
  • 3 tablespoons Heavy cream (36% fat content)

Pecan Coconut Frosting

  • 110 g Unsalted butter
  • 4 Egg yolks
  • 240 g Evaporated Milk (unsweetened)
  • 100 g Brown sugar
  • 180 g Shredded coconut (unsweetened)
  • 120 g Pecan (toasted, finely chopped)

Instructions

  1. Prepare Pan and Oven: Line your cupcake tin with muffin liners and preheat the oven to 175℃ / 350℉ (no fan) to ensure an even baking environment.
  2. Mix Wet Ingredients: Using an electric hand mixer, combine the room temperature egg, vegetable oil, granulated sugar, coffee, milk, and vanilla extract; whip for 1-2 minutes until cohesive and well combined.
  3. Sift Dry Ingredients: Sift together all-purpose flour, baking powder, baking soda, cocoa powder, and salt; this ensures no lumps and uniform distribution.
  4. Combine Batter: Gently fold the wet ingredients into the dry ingredients just until combined to avoid over-mixing and to keep cupcakes tender.
  5. Fill Cupcake Tin: Spoon the batter evenly into the prepared cupcake cavities, filling each about three-quarters full to allow room for rising.
  6. Bake Chocolate Cupcakes: Bake the cupcakes for 20-22 minutes or until a toothpick inserted in the center comes out clean; avoid overbaking to maintain moisture.
  7. Cool Cupcakes: Remove cupcakes from oven and cool on a wire rack to room temperature completely before frosting to prevent frosting melt.
  8. Make Chocolate Buttercream Frosting: Beat room temperature unsalted butter at medium-high speed for 3 minutes until light and fluffy. Gradually add powdered sugar one tablespoon at a time at low speed, then whip at medium-high for another 4 minutes. Add cocoa powder and whip for 1 minute more. Incorporate vanilla extract, salt, and heavy cream and whip until smooth and silky. Adjust consistency with cream or powdered sugar as needed.
  9. Prepare Pecan Coconut Frosting: In a saucepan over medium heat, cook the unsalted butter, egg yolks, evaporated milk, and brown sugar, stirring constantly to prevent curdling, for 5-10 minutes until slightly thickened. Remove from heat and cool to room temperature.
  10. Fold in Nuts and Coconut: Gently fold shredded coconut and toasted chopped pecans into the cooled cream. Refrigerate the mixture for 30 minutes to set. This frosting is spoonable but not pipeable.
  11. Assemble Cupcakes: Transfer the chocolate buttercream to a piping bag fitted with a nozzle. Using a spoon, spread the pecan coconut frosting over each cupcake, then pipe the chocolate buttercream on top. Garnish with finely chopped pecans.
  12. Storage: Serve the cupcakes fresh for best texture and flavor. Store leftovers refrigerated in an airtight container for 2-3 days; bring to room temperature before serving.

Notes

  • Ensure all wet ingredients are at room temperature for better emulsification and texture.
  • Do not overmix the batter to keep the cupcakes tender and moist.
  • Monitor the baking time carefully to avoid drying out the cupcakes.
  • Buttercream frosting is best used immediately at room temperature for optimal fluffiness and pipeability.
  • The pecan coconut frosting is not pipeable; use a spoon to top the cupcakes.
  • If refrigerating buttercream, let it come to room temperature and remix briefly before use to restore texture.
  • Reduce pecan coconut frosting ingredients by about 30% if not filling cupcakes.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/german-chocolate-cupcakes-recipe/