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–+ servings
German Chocolate Cupcakes

Irresistible German Chocolate Cupcakes with a Creamy Twist

These German Chocolate Cupcakes are a delightful treat with rich chocolate flavor and a luscious coconut-pecan frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: German
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour
  • 1/3 cup Unsweetened Cocoa Powder Can substitute with carob powder
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 large Eggs Can be replaced with flax eggs for vegan
  • 1 cup Buttermilk Substitute with whole milk mixed with vinegar or lemon juice
  • 1/2 cup Vegetable Oil Or melted coconut oil
  • 1 teaspoon Vanilla Extract Fresh vanilla is best
  • 1 cup Hot Water or Coffee Use coffee for extra richness
Coconut-Pecan Frosting
  • 1/2 cup Unsalted Butter Use salted butter if omitting extra salt
  • 1/2 cup Evaporated Milk Sweetened condensed milk is a richer alternative
  • 1 cup Brown Sugar No substitutes recommended
  • 3 large Egg Yolks No substitutes
  • 1 cup Shredded Sweetened Coconut Unsweetened coconut can reduce sweetness
  • 1/2 cup Chopped Pecans Walnuts can be a substitute
  • 1 cup Powdered Sugar Best used without substitutes
  • 2 tablespoons Cocoa Powder Omit for vanilla buttercream
  • 1/4 cup Heavy Cream or Milk Half-and-half or non-dairy milk works as alternatives

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the wet ingredients: eggs, buttermilk, oil, and vanilla extract, whisk until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing gently. Add hot water or coffee, and mix until smooth.
  5. Spoon batter into cupcake liners, filling them three-quarters full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
Frosting Preparation
  1. In a saucepan, melt butter over medium heat, then add evaporated milk, brown sugar, and egg yolks. Cook for 8-10 minutes until thickened.
  2. Remove from heat, stir in vanilla, coconut, and pecans to create the frosting.
  3. For optional chocolate buttercream, beat softened butter, gradually add powdered sugar, cocoa powder, vanilla, and cream until smooth.
  4. Frost the cooled cupcakes with coconut-pecan frosting and optionally add chocolate buttercream around the edge.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Ensure all baking ingredients are fresh for best results. Allow cupcakes to cool completely before frosting to prevent melting.

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