Description
These German Chocolate Cupcakes combine rich chocolate flavor with a moist, tender crumb and a decadent coconut-pecan frosting. Perfectly baked to fluffy perfection, they offer a delightful twist on the classic cake, making them an irresistible treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Extra chopped pecans for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until the batter is smooth and uniform.
- Incorporate Boiling Water and Mix-ins: Gradually stir in the boiling water, which will create a thin batter, making the cupcakes extra moist. Then fold in the sweetened shredded coconut and chopped pecans evenly throughout.
- Fill Cupcake Liners: Divide the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Then remove and let the cupcakes cool completely.
- Prepare Frosting Base: In a saucepan over medium heat, melt the unsalted butter. Add the packed brown sugar and milk, stirring continuously until the mixture comes to a boil. Allow it to boil briefly, then remove from heat and let cool for 5 minutes.
- Finish Frosting: Gradually whisk in the powdered sugar and vanilla extract into the butter mixture until smooth and spreadable.
- Frost Cupcakes: Once the cupcakes are completely cool, spread the coconut-pecan frosting evenly over each cupcake. Garnish with additional chopped pecans for an extra crunch and decorative touch.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Boiling water in the batter helps create a tender crumb and enhances the cocoa flavor.
- You can substitute pecans with walnuts if preferred.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
