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- Preheat and Prepare the Cupcake Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside. This recipe will make about 12 cupcakes, but you can easily double it if you’re hosting a larger crowd. - Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set this dry mixture aside. - Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes. This step is important because it helps incorporate air into the batter, leading to a soft, airy texture. - Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully combined. - Combine the Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix, as this can result in dense cupcakes. - Add the Melted Chocolate
Fold in the melted German’s Sweet Chocolate and boiling water until everything is evenly incorporated. The batter should be slightly runny but smooth. - Fill the Cupcake Liners
Spoon the batter into the cupcake liners, filling them about 2/3 of the way full. This ensures that they rise nicely but don’t overflow. - Bake the Cupcakes
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. - Prepare the Coconut-Pecan Frosting
While the cupcakes are cooling, prepare the coconut-pecan frosting.
In a medium saucepan, combine the granulated sugar, butter, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency. This usually takes about 8-10 minutes.
Once the mixture has thickened, remove it from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature. It will thicken as it cools, so don’t worry if it’s a bit runny at first.
- Frost the Cupcakes
Once the cupcakes are completely cool, spoon a generous amount of the coconut-pecan frosting onto each cupcake. Use a small offset spatula or the back of a spoon to spread it evenly, making sure to cover the top completely with the luscious, nutty mixture. - Serve and Enjoy!
These cupcakes are ready to be served! The rich, chocolatey cake paired with the creamy, nutty coconut frosting is an absolute treat. Serve them at a party, share them with friends, or indulge in one (or two) yourself—you’ll definitely be asked for the recipe!
Perfect for any occasion, from birthday parties to holiday gatherings, these cupcakes are guaranteed to impress. They’re the perfect mix of comfort and elegance, and they’re sure to disappear fast—so you may want to make a double batch!
Final Thoughts
If you’re a fan of German Chocolate Cake, these German Chocolate Cupcakes are a must-try. With their rich flavor, decadent frosting, and perfectly moist cake, they’re an unforgettable dessert that’s perfect for both special occasions and everyday cravings.
Treat yourself and your loved ones to these indulgent cupcakes, and enjoy the melt-in-your-mouth deliciousness that comes with every bite. Whether you’re serving them at a party or enjoying them with a cup of coffee, these cupcakes will quickly become a favorite in your recipe repertoire. Enjoy!
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