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German Chocolate Cupcakes: The Ultimate Recipe & Baking Guide

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Moist and decadent German Chocolate Cupcakes topped with a rich coconut-pecan frosting and optional chocolate ganache drizzle.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded sweetened coconut
  • 1 cup chopped pecans
  • 4 ounces semi-sweet chocolate, chopped
  • ¼ cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
  4. Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined.
  5. Slowly pour in boiling water while mixing on low speed.
  6. Fill each cupcake liner about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. In a large saucepan, melt butter over medium heat. Add sugar, evaporated milk, and egg yolks.
  10. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
  11. Remove from heat and stir in vanilla extract, coconut, and pecans.
  12. Let the frosting cool slightly before frosting the cupcakes.
  13. Once the cupcakes are completely cool, frost them generously with the coconut-pecan frosting.
  14. Place chopped chocolate in a heatproof bowl.
  15. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
  16. Pour hot cream over the chocolate and let it sit for a minute to soften the chocolate.
  17. Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
  18. Let the ganache cool slightly, then drizzle it over the frosted cupcakes.

Notes

  • Use room temperature ingredients for a smoother batter.
  • Don’t overmix the batter.
  • Measure ingredients accurately.
  • Cool cupcakes completely before frosting.
  • Toast pecans for a deeper flavor (optional).
  • Adjust sweetness of frosting to taste.
  • Store cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • Make cupcakes and frosting ahead of time.
  • Experiment with variations like chocolate chips in the batter or different nuts in the frosting.
  • Buttermilk substitute: 1 tbsp white vinegar or lemon juice + milk to 1 cup.

Find it online: https://anasrecipes.com/german-chocolate-cupcakes/