
German Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/3 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 large egg
- 1 tsp vanilla
- 1/4 cup sour cream
Coconut Pecan Topping
- 1/2 cup evaporated milk regular fat
- 2 large egg yolks
- 1/2 cup brown sugar packed
- 1/4 cup butter diced into pieces
- 1/2 tsp vanilla
- 1 cup shredded coconut unsweetened
- 3/4 cup pecans chopped
Chocolate Frosting
- 4 oz semi-sweet chocolate chopped
- 6 tbs butter softened
- 3 oz cream cheese softened
- 1 1/4 cups powdered sugar
- 2 1/2 tbs cocoa powder
- 2 to 4 tsp heavy cream as needed
Instructions
- FOR THE CUPCAKES: Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt for 30 seconds.
- Add in vegetable oil, milk, egg, and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined.
- Fill paper-lined muffin cups 3/4 full and bake in preheated oven for 16 – 19 minutes, until a toothpick inserted in the center of a cupcake comes out clean (or with a few moist crumbs).
- Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
- Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping (in a mound in the center) then pipe the Chocolate Frosting around the cupcakes. Store in an airtight container.
- FOR THE COCONUT PECAN TOPPING: In a medium saucepan combine, evaporated milk, egg yolks, brown sugar, and butter.
- Cook mixture over medium heat, stirring constantly until thickened, about 10 - 15 minutes (mixture should come to a light boil, and when you run a rubber spatula along the bottom you should see the bottom of the pan for a moment).
- Remove from heat and strain through a fine-mesh strainer into a mixing bowl. Stir in vanilla then mix in shredded coconut and chopped pecans and allow the mixture to cool to room temperature.
- FOR THE CHOCOLATE FROSTING: Place semi-sweet chocolate in a microwave-safe bowl, then heat in microwave on 50% power in 20-second intervals stirring after each interval until melted and smooth, set aside and allow to cool slightly.
- In the bowl of an electric stand mixer fitted with the paddle attachment (an electric hand mixer would work fine too), whip together butter and cream cheese on medium-high speed until smooth and fluffy.
- Blend in cocoa powdered on low speed, then blend in powdered sugar. With mixer running, slowly power in melted chocolate and blend until combined. Add in cream 1 tsp at a time, as needed to reach desired consistency.
Notes
German Chocolate Cupcakes
All the flavors of the classic German chocolate cake in perfect individual cupcake servings! These are incredibly delicious and perfect for birthdays and holidays. You get a soft and tender chocolate cupcake topped with an ooey gooey coconuty topping and its finished with a border of creamy chocolate frosting!
Tried this recipe?Let us know how it was!
