Description
Delight in these moist German Chocolate Cupcakes featuring a rich cocoa base, topped with a luscious coconut-pecan frosting. Perfectly balanced sweetness and texture make these cupcakes an irresistible treat for any chocolate lover.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder (plus 2 tablespoons extra)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup granulated sugar
- â…“ cup canola oil
- ½ cup buttermilk
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ¼ cup cocoa powder
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
German Chocolate Topping
- ½ cup evaporated milk
- 2 large egg yolks
- ½ cup packed light brown sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ¾ cup pecan chips
Other
- 1 disposable piping bag fitted with a star tip
- Small ice cream scooper
Instructions
- Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners. In a bowl, sift together 1 cup flour, ¼ cup plus 2 tablespoons unsweetened cocoa powder, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. In a separate large bowl, whisk ½ cup brown sugar, ½ cup granulated sugar, and ⅓ cup canola oil until combined. Add ½ cup buttermilk, 1 large egg at room temperature, and 1 teaspoon vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet, mixing just until combined.
- Bake the cupcakes: Using the small ice cream scooper, evenly distribute the batter into the cupcake liners, filling about two-thirds full. Bake in the preheated oven for approximately 17 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make the German chocolate topping: In a saucepan over medium heat, combine ½ cup evaporated milk, ½ cup packed light brown sugar, ¼ cup unsalted butter, and 2 large egg yolks whisked lightly. Cook while stirring continuously until mixture thickens, about 7-10 minutes. Remove from heat and stir in ½ teaspoon vanilla extract, 1 cup sweetened shredded coconut, and ¾ cup pecan chips. Set aside to cool slightly.
- Prepare the chocolate buttercream frosting: In a mixing bowl, beat 1 cup softened unsalted butter until creamy. Gradually add 2 ½ cups powdered sugar and ¼ cup cocoa powder, mixing on low speed. Add 3 tablespoons heavy whipping cream and 1 teaspoon vanilla extract, then beat on high until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
- Assemble the cupcakes: Once cupcakes are completely cooled, use the disposable piping bag fitted with a star tip to frost each cupcake with the chocolate buttercream. Finishing, top generously with the German chocolate topping mixture to complete each cupcake.
Notes
- Ensure eggs are at room temperature to help achieve a smooth batter.
- Do not overmix the batter to keep cupcakes tender.
- The topping should be thick but spreadable; cool it to room temperature before using.
- You can substitute pecan chips with chopped pecans if preferred.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
