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German Chocolate Cupcakes

Irresistible German Chocolate Cupcakes with Coconut-Pecan Bliss

Indulge in these German Chocolate Cupcakes filled with rich chocolate and topped with coconut-pecan bliss.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: German
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-purpose flour Can substitute with gluten-free flour blend.
  • 1/3 cup Unsweetened cocoa powder Use Dutch-process cocoa for a deeper taste.
  • 1 cup Granulated sugar Brown sugar can be used for added moisture.
  • 1 tsp Baking soda Ensure it's fresh for the best rise.
  • 1 tsp Baking powder Substitute with more baking soda if needed.
  • 1/2 tsp Salt Use kosher salt for a milder taste.
  • 2 large Eggs Replace with flax eggs for a vegan option.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1/2 cup Vegetable oil Can replace with melted coconut oil.
  • 1 tsp Vanilla extract Use pure extract for the best flavor.
  • 1 cup Hot water or brewed coffee Enhances chocolate flavor.
Frosting Ingredients
  • 1/2 cup Unsalted butter Can substitute with margarine for a dairy-free option.
  • 1/2 cup Evaporated milk Coconut milk can be used for non-dairy.
  • 1 cup Brown sugar Light brown sugar provides a more subtle taste.
  • 2 large Egg yolks Whole eggs can be used but may alter texture.
  • 1 cup Shredded sweetened coconut Flaked coconut can be substituted if sweetened.
  • 1 cup Chopped pecans Swap with walnuts for different taste.
  • 2 cups Powdered sugar Sugar substitute can lower sugar content.
  • 1/4 cup Heavy cream Coconut cream can be used for dairy-free.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Whisk
  • Scoop
  • Saucepan
  • Wire rack

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In another bowl, whisk eggs with buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, then stir in hot water or brewed coffee.
  5. Fill cupcake liners about ¾ full with batter and bake for 18-20 minutes.
  6. Cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  7. Melt butter in a saucepan, stir in milk, brown sugar, and egg yolks, cooking until thickened.
  8. Remove from heat, add vanilla, coconut, and pecans, then mix thoroughly and let cool.
  9. If desired, prepare chocolate buttercream and frost the cupcakes when completely cool.
  10. Frost the cupcakes with the coconut-pecan mixture and serve.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1.5mg

Notes

Keep frosted cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate.

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