German Chocolate Cupcakes are a mini version of the iconic cake with sweet buttercream and coconut pecan topping, in an easy-to-eat package.
From Chocolate Cupcakes, Carrot Cake Cupcakes, to Red Velvet Cupcakes, delicious cupcakes are a fun, easy way to enjoy your favorite Cake Recipes!
Sabrina’s German Chocolate Cupcakes Recipe
German Chocolate Cupcakes are the kind of delightful treat that are fancy enough for any special occasion, but simple enough to make in under an hour any night of the week. This easy-to-make, fun twist on the classic chocolate cake has all the flavor, creamy frosting and decadent topping you know and love. So, gather your ingredients and get ready to bake a delicious batch of cupcakes that will have everyone asking for the recipe.
Ingredients
Chocolate Cupcakes:
- 2 cups sugar
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee
Chocolate Frosting:
- 1 cups unsalted butter
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/2 cups whole milk
- 1 tablespoon vanilla extract
Coconut Pecan Topping:
- 1/4 cup unsalted butter
- 1 cup brown sugar , packed
- 1/4 cup corn syrup
- 1/4 cup whole milk
- 2 cups sweetened shredded coconut
- 1 cup pecans , finely chopped
Instructions
Chocolate Cake:
- Preheat the oven to 350 degrees and butter and line two muffin tins with muffin liners.
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low, then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Using an ice cream scoop add the batter 2/3 of the way full in the liners.
- Bake for 20-22 minutes, until an inserted toothpick comes out clean.
Chocolate Frosting:
- Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
- Add the cooled chocolate mix to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them ⅓ at a time and finally add the vanilla in last.
- If the frosting is too thick, add a bit more milk.
Coconut Pecan Topping:
- Add butter, brown sugar, corn syrup and milk to a medium saucepan on medium heat and cook for 30 seconds.
- Stir well until smooth then mix in the coconut and pecans.
- Remove from heat and let cool while cupcakes are cooling.
To Finish:
- Pipe a nest of chocolate frosting to the top of your cupcakes. This should make a well you can spoon the coconut pecan topping into.
Nutrition
Calories: 472kcal | Carbohydrates: 71g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 233mg | Potassium: 217mg | Fiber: 4g | Sugar: 57g | Vitamin A: 349IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg
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