Description
Delight in these rich and moist German Chocolate Cupcakes, featuring a tender chocolate base loaded with shredded coconut and pecans, topped with a luscious homemade coconut-pecan frosting that’s buttery, sweet, and perfectly nutty.
Ingredients
Scale
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
Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Additional pecans for garnish (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal of cupcakes once baked.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt, ensuring even distribution of leavening agents and cocoa.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat or stir until the batter is smooth and free of lumps.
- Incorporate Boiling Water and Mix-ins: Gradually stir in boiling water to thin the batter to a pourable consistency. Carefully fold in the shredded coconut and chopped pecans to evenly distribute them throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cupcakes cool completely in the tin before frosting.
- Prepare the Frosting: In a saucepan over medium heat, melt the unsalted butter. Add brown sugar and milk, stirring frequently, and bring the mixture to a boil to develop a smooth, rich base. Remove from heat and allow it to cool for 5 minutes.
- Finish the Frosting: Gradually whisk in the powdered sugar and vanilla extract until the frosting reaches a thick, spreadable consistency.
- Frost and Garnish: Spread the frosting generously over the cooled cupcakes. Optionally, garnish each cupcake with additional pecans for extra texture and flavor.
Notes
- To ensure cupcakes are moist, do not overmix the batter once wet ingredients are added.
- You can substitute buttermilk with regular milk combined with 1 teaspoon lemon juice or vinegar.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- The frosting thickens as it cools; if it becomes too thick to spread, warm slightly before applying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
