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German Chocolate Cupcakes Recipe

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Course: Dessert
Cuisine: American
Keyword: chocolate, coconut, cupcakes, icing, nuts
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12

Ingredients

Chocolate Cupcakes

  • 93 g Flour
  • 100 g Sugar
  • 50 g Light brown sugar
  • 115 g Butter
  • 60 g Dark chocolate
  • 42 g Cocoa Powder
  • 2 Eggs
  • 120 ml Buttermilk
  • 1/2 tsp Baking soda
  • 3/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract

Chocolate Frosting

  • 290 g Icing sugar
  • 30 g Cocoa powder
  • 85 g Butter (softened)
  • 2 tbsp Milk
  • 0.5 tsp Vanilla extract
  • 1 pinch Salt

Coconut-Pecan Topping

  • 3 Egg yolks (lightly beaten)
  • 240 ml Evaporated milk
  • 113 g Butter
  • 200 g Sugar
  • 115 g Sweetened shredded coconut
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 125 g Chopped pecans
  • Pecan halves (optional)

Instructions

Chocolate Cupcakes

  • Preheat the oven to 175°C degrees (350°F). Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
  • Melt the butter and chocolate together in the microwave; in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
  • In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
  • In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth.
  • Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
  • Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Chocolate Frosting

  • Beat butter in bowl of electric mixer on medium speed until fluffy, about 1 minute.
  • Reduce speed to low and add sugar, 1 cup at a time, beating for about 15 seconds between each addition. Add cocoa powder and beat for 15 seconds. Increase speed to medium and beat until smooth, about 3 minutes.
  • Add salt, vanilla and milk, beating on low speed to combine. Increase speed to medium and beat until fluffy, about 3 minutes, stopping to scrape down sides once or twice.

Coconut-Pecan Topping

  • Combine evaporated milk, egg yolks, butter, sugar, coconut, and salt in a medium saucepan. Stir until combined.
  • Cook over medium-high heat, stirring constantly, until thick, about 5 to 7 minutes. Remove from heat; stir in vanilla extract and chopped pecans. Let cool to lukewarm.

Put everything together

  • Frost each cupcake with chocolate frosting.
  • Top each frosted cupcake with a bit of coconut topping.
  • Place a pecan half on top (optional).
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