Name: German Chocolate Cupcakes Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 45 min
Cuisine: American
Ingredients: 1/3 cup milk; 1/4 teaspoon white vinegar; 1/3 cup all-purpose flour; 4 teaspoons cocoa powder; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 4 teaspoons canola oil; 1/4 teaspoon vanilla extract; 1/4 cup brown sugar; 5 oz evaporated milk (small can); 1/3 cup granulated sugar; 1 egg yolk; 2 tablespoons unsalted butter; 1/4 cup chopped pecans; 1/2 cup sweetened coconut flakes

Ingredients

1/3 cup milk

1/4 teaspoon white vinegar

1/3 cup all-purpose flour

4 teaspoons cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

4 teaspoons oil

1/4 teaspoon vanilla

1/4 cup brown sugar

5 oz. evaporated milk (the small can)

1/3 cup sugar

1 egg yolk

2 tablespoons unsalted butter

1/4 cup chopped pecans

1/2 cup sweetened coconut flakes

Instructions

Step 1: Preheat the oven to 350°F. Line 4 cups of a muffin tin with paper liners and gather all ingredients.

Step 2: Pour the milk into a small bowl, add the white vinegar, and let it sit while you prepare the other ingredients.

Step 3: Sift together the all-purpose flour, cocoa powder, baking soda, and baking powder in a small bowl.

Step 4: In another bowl, whisk together the oil, vanilla, and brown sugar until combined.

Step 5: Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk and vinegar mixture. Whisk until smooth, but avoid over-mixing.

Step 6: Divide the batter evenly among the 4 prepared muffin cups. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack.

Step 7: To make the frosting, combine evaporated milk, sugar, egg yolk, and unsalted butter in a small saucepan. Cook over medium-low heat, stirring constantly until the mixture begins to simmer around the edges.

Step 8: Lower the heat slightly and continue cooking while stirring for another minute until the frosting thickens.

Step 9: Turn off the heat, then stir in the chopped pecans and sweetened coconut flakes. Pour the frosting into a bowl, let it cool to room temperature, then refrigerate until ready to use.

Step 10: Once the cupcakes and frosting are chilled, frost the cupcakes generously. The frosting thickens considerably after refrigeration, making it perfect for spreading.

Tips & Variations

For extra moist cupcakes, substitute half of the milk with buttermilk or add a tablespoon of sour cream.

Use toasted pecans and coconut flakes in the frosting to enhance their flavor and add a light crunch.

If you prefer a quicker frosting, try a cream cheese-based coconut topping as an alternative.

To make more cupcakes, simply double the ingredients but be sure to adjust baking time accordingly.

FAQs

Can I use regular milk instead of adding vinegar?

The vinegar in the milk creates a buttermilk substitute, which helps tenderize the cupcakes. If you don’t have vinegar, you can use buttermilk directly or skip it, but the texture may be slightly different.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they are done. Be careful not to overbake, as this can dry out the cupcakes.