Description
These German Chocolate Cupcakes are a delightful twist on the classic cake, featuring a moist cocoa-flavored cupcake topped with a rich, gooey coconut-pecan frosting. Perfectly balanced with a hint of vanilla and brown sugar sweetness, these cupcakes offer a nostalgic treat ideal for any occasion.
Ingredients
Scale
Cupcakes
- 1/3 cup milk
- 1/4 teaspoon white vinegar
- 1/3 cup all-purpose flour
- 4 teaspoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 teaspoons oil (canola or vegetable)
- 1/4 teaspoon vanilla extract
- 1/4 cup brown sugar
Frosting
- 5 oz. evaporated milk (one small can)
- 1/3 cup sugar
- 1 egg yolk
- 2 tablespoons unsalted butter
- 1/4 cup chopped pecans
- 1/2 cup sweetened coconut flakes
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners to prepare for baking the cupcakes.
- Prepare milk mixture: Pour the milk into a small bowl, add the white vinegar, and let it sit while gathering the rest of the ingredients to create a buttermilk substitute.
- Sift dry ingredients: In a small bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder to ensure an even texture.
- Mix wet ingredients: In another bowl, whisk together the canola oil, vanilla extract, and brown sugar until combined smoothly.
- Combine mixtures: Add the sifted dry ingredients to the oil and sugar mixture in two batches, alternating with the milk and vinegar mixture. Whisk gently until smooth, being careful not to over-mix to keep the cupcakes tender.
- Bake the cupcakes: Divide the batter evenly between the 4 muffin cups. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
- Make the frosting: In a small saucepan over medium-low heat, combine evaporated milk, sugar, egg yolk, and butter. Stir continuously while cooking until the mixture begins to simmer around the edges, then lower the heat and continue stirring for another minute until it thickens.
- Add pecans and coconut: Turn off the heat and stir in the chopped pecans and sweetened coconut flakes. Transfer the frosting to a bowl and allow it to cool to room temperature before refrigerating until ready to frost.
- Frost the cupcakes: Once the frosting is chilled and thickened, generously spread it over the cooled cupcakes before serving.
Notes
- Prepare the milk and vinegar mixture early to let it curdle and become similar to buttermilk.
- Do not over-mix the batter to ensure the cupcakes remain light and fluffy.
- The frosting thickens as it cools; chilling is essential for the perfect consistency.
- Use a toothpick to check doneness precisely when baking to avoid under- or over-baking.
- Store the frosted cupcakes in the refrigerator due to the egg yolk in the frosting.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Cupcakes, coconut pecan frosting, chocolate cupcakes, homemade cupcakes, classic dessert
