German Chocolate Cupcakes
Indulge in these rich and moist German Chocolate Cupcakes, topped with a classic coconut pecan topping, perfect for any celebration.
Equipment
- 1 muffin tin lined with cupcake papers
- 1 electric mixer for batter
- 1 saucepan for topping preparation
Ingredients
Cupcake Batter
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
Coconut Pecan Topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, beat the eggs, sugar, buttermilk, oil, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Line a muffin tin with cupcake papers and fill each about two-thirds full with the batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks. Stir constantly until the mixture thickens, about 10 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let it cool to room temperature before spreading over the cooled cupcakes.
Serving
- Once the topping is set, serve the cupcakes at room temperature. They pair wonderfully with a cup of coffee or tea.
Storage
- Place any leftover cupcakes in an airtight container and store at room temperature for up to 3 days, or refrigerate for extended freshness.
Notes
Pro Tips: Ensure ingredients are at room temperature for best results. Avoid over-mixing the batter to keep cupcakes light and fluffy.
Ingredient Substitutions: Substitute pecans with walnuts if desired. Use almond milk in place of evaporated milk for a dairy-free option.
How to Serve: Serve at room temperature with your choice of beverage, such as coffee or milk.
Storage & Freshness: Store in an airtight container to maintain freshness. Refrigerate if storing beyond 3 days.
Make-Ahead Tips: Bake the cupcakes a day in advance and prepare the topping just before serving for optimal freshness.
Ingredient Substitutions: Substitute pecans with walnuts if desired. Use almond milk in place of evaporated milk for a dairy-free option.
How to Serve: Serve at room temperature with your choice of beverage, such as coffee or milk.
Storage & Freshness: Store in an airtight container to maintain freshness. Refrigerate if storing beyond 3 days.
Make-Ahead Tips: Bake the cupcakes a day in advance and prepare the topping just before serving for optimal freshness.