Description
Delectable German Chocolate Cupcakes bring rich cocoa depths and silky coconut-pecan frosting to dessert lovers’ dreams. Sweet chocolate layers meld with classic German baking traditions, promising pure indulgence for discerning palates.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients and Sweeteners:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot water
Frosting Ingredients:
- ½ cup unsalted butter
- 1 cup evaporated milk
- ¾ cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Optional Garnish:
- Chocolate drizzle
- Toasted coconut flakes
Instructions
- Prepare the oven environment by heating to 350F (175C) and arranging cupcake liners in a 12-cup muffin tin, ensuring even spacing for uniform baking.
- Create a delicate dry ingredient mixture by gently sifting flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl, then set aside to maintain ingredient integrity.
- Whip butter and sugar together in a large mixing bowl until the texture becomes light, airy, and transforms into a creamy consistency. Incorporate eggs individually, allowing each to blend thoroughly, then infuse with vanilla extract for enhanced flavor depth.
- Carefully marry wet and dry ingredients by gradually introducing the flour mixture into the butter blend, alternating with buttermilk. This technique ensures a silky, lump-free batter. Finish by gently stirring in hot water to achieve a smooth, glossy texture.
- Distribute the batter evenly among cupcake liners, filling each approximately two-thirds full to allow room for rising. Place in the preheated oven and bake for 18-20 minutes, monitoring until a toothpick emerges clean when inserted into the center.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack, creating a stable foundation for frosting and preventing structural collapse.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better texture.
- Use high-quality cocoa powder for deeper, richer chocolate flavor that elevates the entire cupcake.
- Avoid overmixing the batter to prevent tough, dense cupcakes; stop mixing as soon as ingredients are combined.
- Replace buttermilk with dairy-free alternatives like almond milk or coconut milk for lactose-intolerant bakers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg