Description
Delightfully rich German Chocolate Cupcakes featuring a tender, moist chocolate cake base enriched with shredded coconut and pecans, topped with a buttery, caramel-like frosting infused with coconut and nuts for a classic Southern treat perfect for any occasion.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Additional chopped pecans for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy cupcake removal.
- Mix Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and uniform without lumps.
- Incorporate Boiling Water and Nuts: Gradually stir in the boiling water to thin the batter, achieving a smooth and slightly runny consistency. Carefully fold in the sweetened shredded coconut and chopped pecans, ensuring they are evenly distributed.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake and Cool: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Frosting Base: For the frosting, melt unsalted butter in a saucepan over medium heat. Add brown sugar and milk, stirring continuously until the mixture comes to a boil. Allow it to boil briefly, then remove from heat and let cool for about 5 minutes to thicken slightly.
- Finish Frosting and Decorate: Gradually whisk powdered sugar and vanilla extract into the cooled butter mixture until smooth and creamy. Spread this frosting generously on the cooled cupcakes and garnish with additional chopped pecans for added texture and flavor.
Notes
- Ensure the boiling water is added gradually to avoid splashing and to achieve the correct batter consistency.
- Allow cupcakes to cool completely before frosting to prevent melting and sliding of the topping.
- Use sweetened shredded coconut for the authentic traditional flavor; unsweetened coconut will change the taste profile.
- Storing cupcakes in an airtight container helps maintain freshness for up to 3 days at room temperature.
- For a richer flavor, toast the pecans lightly before folding them into the batter and on top of the frosting.
