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
Scale
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
