Prepare for a chocolatey adventure with these Mouth-Watering Irresistible German Chocolate Cupcakes—a treat guaranteed to win over any dessert lover. Imagine the moistest chocolate cupcake, topped with a rich, gooey coconut-pecan frosting that’s positively loaded with sweet, nutty decadence. Every bite balances melt-in-your-mouth chocolate with creamy, crunchy topping, making these cupcakes unforgettable for birthdays, holidays, or whenever you crave something truly special.
Ingredients You’ll Need
The beauty of these cupcakes lies in the integrity of every ingredient—each one brings a delicious element that helps create the signature taste, dreamy texture, and show-stopping look of these Mouth-Watering Irresistible German Chocolate Cupcakes. Grab these essentials and get ready for pure baking bliss!
- All-purpose flour: Forms the sturdy yet tender base for the cupcakes, making every crumb soft but substantial.
- Unsweetened cocoa powder: Delivers deep, bold chocolatey flavor—choose a high-quality cocoa for the most luscious result.
- Baking soda: Helps the cupcakes rise beautifully in the oven for that perfectly domed top.
- Baking powder: Adds a little extra lift, ensuring your cupcakes are light, not dense.
- Salt: Just a pinch brings all the sweet, chocolatey notes to life.
- Unsalted butter (softened): Gives richness to the crumb and a hint of buttery flavor throughout.
- Granulated sugar: Sweetens the cupcakes and helps create a delicate, tender texture.
- Large eggs: Provide structure and moisture, ensuring every cupcake is fluffy and delectable.
- Vanilla extract: Adds wonderful warmth and depth—don’t skip it!
- Sour cream: The secret to supremely moist cupcakes, without making them heavy.
- Buttermilk: Adds tang and keeps the crumb super tender.
- Hot water: Enhances the cocoa powder for an even richer chocolate flavor.
- Evaporated milk (for frosting): Makes the coconut-pecan topping creamy and smooth.
- Brown sugar (for frosting): Brings caramel-like sweetness and depth to the frosting.
- Unsalted butter (for frosting): Adds rich, luscious melt-in-your-mouth quality.
- Egg yolks (for frosting): Help thicken the frosting, making it dreamy and indulgent.
- Sweetened shredded coconut: Gives signature chewy texture and tropical flavor to the topping.
- Chopped pecans: Brings satisfying crunch and nutty warmth to every bite.
- Vanilla extract (for frosting): Pulls all the flavors together with a hint of sweetness.
How to Make Mouth-Watering Irresistible German Chocolate Cupcakes
Step 1: Prep Your Equipment and Ingredients
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with festive paper liners. This sets you up for perfect cupcakes that pop right out after baking. Double-check that your butter is nice and soft, and measure everything ahead for smooth sailing—you’ll thank yourself later!
Step 2: Make the Dry Mix
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This dry blend ensures each cupcake is perfectly even, with cocoa and leavening agents distributed from top to bottom.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer (or some enthusiasm and a sturdy spoon) to cream the softened butter with granulated sugar until it’s light and fluffy. This step lays the base for super tender, Mouth-Watering Irresistible German Chocolate Cupcakes, helping air get trapped in the batter.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, then add a generous splash of vanilla extract. Next, mix in the sour cream and buttermilk until everything’s smooth and luscious. Your batter is already looking dreamy!
Step 5: Combine and Mix
Slowly add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix—gentle stirring keeps your cupcakes tender. Lastly, stir in the hot water; the batter should be silky and pourable, ready for the oven.
Step 6: Bake
Divide the cupcake batter evenly among the muffin cups, filling each about two-thirds full for nice, domed tops. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let your cupcakes cool completely on a wire rack before frosting—anticipation makes them taste even better!
Step 7: Make the Coconut-Pecan Frosting
While the cupcakes cool, make the star topping! In a medium saucepan, combine evaporated milk, brown sugar, unsalted butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens—about 10 to 12 minutes. Remove from heat, stir in the shredded coconut, chopped pecans, and vanilla. Allow the frosting to cool slightly so it sets up to the perfect spreading consistency.
Step 8: Frost and Enjoy!
Spread a generous spoonful of the decadent coconut-pecan frosting over each cooled cupcake. For extra flair, drizzle with melted chocolate or add a swirl of chocolate buttercream beneath the topping—pure bliss!
How to Serve Mouth-Watering Irresistible German Chocolate Cupcakes
Garnishes
Top each cupcake with a sprinkle of toasted coconut, a drizzle of melted chocolate, or a few extra pecan pieces for bakery-level polish. A tiny pinch of sea salt can also heighten those chocolate and caramel notes beautifully.
Side Dishes
Pair these Mouth-Watering Irresistible German Chocolate Cupcakes with a scoop of vanilla ice cream, a mug of hot coffee, or even a simple fruit salad for a perfectly rounded dessert plate. If you’re serving them at a party, consider fresh berries for a lovely contrast.
Creative Ways to Present
Heat things up at your next gathering by stacking them cupcake-tower style on a mirrored stand, or nestle each in a fun decorative cupcake wrapper. For birthdays or holidays, tuck pretty little flags or chocolate shards into the frosting. There’s truly no limit to how you can make these goodies look as magical as they taste!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cupcakes in an airtight container at room temperature for up to three days. Their rich, moist crumb stays dreamy, and the coconut-pecan frosting keeps its gooey goodness, making them just as tempting for a late-night treat.
Freezing
If you want to enjoy Mouth-Watering Irresistible German Chocolate Cupcakes weeks later, freeze the unfrosted cupcakes and the frosting separately. Wrap cupcakes individually in plastic wrap and store in a freezer-safe bag; the frosting can be placed in a sealed container. Thaw both overnight in the refrigerator before assembling.
Reheating
To bring a chilled or room-temperature cupcake back to peak deliciousness, zap it in the microwave for just 10 seconds or let it sit out for a bit. For thawed frozen cupcakes, let them come fully to room temperature before frosting—no one will guess they weren’t baked that same day!
FAQs
Can I use a different nut instead of pecans for the frosting?
Absolutely! Walnuts or even chopped almonds are lovely substitutes if you’re not a fan of pecans, and each brings its own unique crunch and flavor to the coconut-pecan topping.
Is there a way to make the cupcakes gluten-free?
Yes! Substitute a reliable 1-to-1 gluten-free flour blend for the all-purpose flour. Your cupcakes will still be moist and indulgent, though there might be a slight change in texture.
Can I make the coconut-pecan frosting ahead of time?
Definitely. The frosting can be made a day or two in advance and stored in the refrigerator. Just bring it to room temperature and stir well before frosting your freshly baked cupcakes.
How do I know when the cupcakes are done baking?
Check for doneness by inserting a toothpick into the center of a cupcake—it should come out clean or with just a few moist crumbs. If you see gooey batter, give them another minute or two!
What’s the best way to keep the cupcakes from drying out?
Store them in an airtight container and avoid leaving them exposed to air for too long. The sour cream and buttermilk in this recipe also help lock in moisture, ensuring your cupcakes stay irresistibly soft.
Final Thoughts
If you’re hunting for a recipe that instantly wins hearts, look no further than these Mouth-Watering Irresistible German Chocolate Cupcakes. Every nibble is pure chocolate-coconut-pecan delight. Gather your ingredients and dive in—I promise, you’ll find yourself making these cupcakes on repeat!
Print
Mouth-Watering Irresistible German Chocolate Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mouth-Watering Irresistible German Chocolate Cupcakes are a decadent treat that combines rich chocolate cupcakes with a luscious coconut-pecan frosting. Perfect for any occasion, these cupcakes are sure to impress your friends and family.
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup buttermilk
- ½ cup hot water
Coconut-Pecan Frosting:
- ½ cup evaporated milk
- ½ cup brown sugar (packed)
- ¼ cup unsalted butter
- 2 large egg yolks
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare the batter: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Mix in sour cream, buttermilk, and dry ingredients. Stir in hot water.
- Bake the cupcakes: Divide batter among liners, bake for 18–20 minutes. Let cool.
- Make the frosting: Cook evaporated milk, brown sugar, butter, and egg yolks until thickened. Remove from heat, add coconut, pecans, and vanilla. Spread over cooled cupcakes.
Notes
- For extra indulgence, top with melted chocolate or chocolate buttercream under the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 32g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
