German Chocolate Cupcakes
Rich, moist German chocolate cupcakes topped with a creamy coconut pecan frosting. A homemade classic made simple!
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Servings: 12 cupcakes
Calories: 370kcal
Cost: $8–$10
Equipment
- 1 12-cup muffin tin standard size
- 12 Cupcake liners paper or foil
- 2 Mixing bowls one large, one medium
- 1 Electric mixer handheld or stand
- 1 Whisk for dry ingredients
- 1 Wooden spoon or silicone spatula
- 1 Ice cream scoop for even filling
- 1 Wire cooling rack for cooling cupcakes
- 1 Saucepan for frosting
- 1 Piping bag & tips optional for frosting
- Measuring cups/spoons
Ingredients
Cupcake Batter
- 1 ¾ cups All-purpose flour sifted
- ½ cup Unsweetened cocoa powder regular
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 ½ cups Granulated sugar
- 2 large Eggs room temperature
- 1 cup Buttermilk
- ½ cup Hot water
- ½ cup Vegetable oil or coconut oil
- 2 teaspoon Vanilla extract
- 2 oz Semi-sweet chocolate melted
Frosting
- 1 cup Sweetened coconut flakes
- ½ cup Pecans chopped
- ½ cup Butter for frosting
- 1 cup Brown sugar for frosting
- 1 cup Evaporated milk for frosting
Instructions
- Preheat oven to 350°F and line muffin tin.
- Mix dry ingredients in a large bowl.
- Combine wet ingredients and add to dry mixture.
- Fill liners ⅔ full with batter.
- Bake 18–20 minutes until toothpick comes out clean.
- Cool cupcakes completely on wire rack.
- Prepare frosting by simmering butter, sugar, and milk.
- Stir in coconut and pecans until golden brown.
- Spread or pipe frosting onto cooled cupcakes.
- Garnish with extra coconut and pecans.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 370kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 220mg | Fiber: 2g | Sugar: 34g | Vitamin A: 220IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 2mg