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German Chocolate Cupcakes

These delightful German Chocolate Cupcakes feature rich chocolate cake topped with a creamy coconut pecan frosting, making them a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup buttermilk Can be substituted with milk mixed with vinegar.
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
For the Coconut Pecan Frosting
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1/3 cup unsalted butter
  • 3 large egg yolks
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract, then mix until well combined.
  4. Carefully stir in the boiling water.
Baking
  1. Pour the batter into the lined muffin tin, filling each cup about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
Frosting
  1. In a saucepan, combine the sugar, evaporated milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
  2. Stir in the coconut and pecans.
Serving
  1. Once the cupcakes are cool, spread the frosting generously on each one.

Notes

If you don’t have buttermilk, mix 1/2 cup of milk with a teaspoon of vinegar for a quick substitute. Store leftovers in an airtight container at room temperature for up to 3-4 days.