German Chocolate Cupcakes

Rich chocolate cupcakes crowned with buttery coconut-pecan frosting, drizzled with dark chocolate, and topped with a perfect pecan. These German chocolate cupcakes transform the beloved classic cake into delightful individual treats.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: German Chocolate Cupcakes

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: cupcakes

Calories: 383kcal

Cost: $20

Equipment

Two 12-cup muffin tins
Paper cupcake liners
Electric mixer (stand or hand-held)
Medium saucepan
Wire cooling rack
Measuring cups and spoons

Ingredients

the Cupcakes:

4 oz German's sweet chocolate chopped
½ cup hot coffee
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs room temperature
1 teaspoon vanilla extract
1 cup buttermilk room temperature

the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ⅓ cups sweetened shredded coconut
1 cup chopped pecans

Instructions

the Cupcakes:

Preheat oven to 350°F. Line muffin tins with paper liners.
Melt chocolate with hot coffee; let cool.
Whisk flour, baking soda, and salt.
Cream butter and sugar until fluffy (3-4 minutes).
Beat in eggs one at a time, then vanilla and chocolate mixture.
Alternate adding flour mixture and buttermilk to batter.
Fill cupcake liners ⅔ full.
Bake 18-20 minutes until done.
Cool completely before frosting.

the Frosting:

Combine milk, sugar, yolks, and butter in saucepan.
Cook over medium heat, stirring constantly, until thickened (12-15 minutes).
Remove from heat; stir in vanilla, coconut, and pecans.
Cool completely before topping cupcakes.

Notes

Ensure all ingredients are at room temperature
Don't overmix batter
Let frosting cool completely before using

Nutrition