Description
Delight in these moist and tender German Chocolate Cupcakes topped with a rich, creamy coconut-pecan frosting. Combining the deep flavor of cocoa with classic southern coconut and pecan frosting, these cupcakes offer a perfect balance of chocolate and sweet, nutty goodness for any occasion.
Ingredients
Scale
Cupcakes
- 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
Frosting
- 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
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners and gather all ingredients for easy access.
- Prepare milk mixture: Pour the milk into a small bowl, add the white vinegar, and let it sit for a few minutes to create a buttermilk substitute while prepping other ingredients.
- Sift dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking soda, and baking powder to ensure they are well combined and airy.
- Mix wet ingredients: In another bowl, whisk the canola oil, vanilla extract, and brown sugar until smooth and combined.
- Combine batter: Add the dry ingredients to the oil and brown sugar mixture in two parts, alternating with the milk-vinegar mixture. Whisk gently to combine until smooth, being careful not to over-mix to keep cupcakes tender.
- Bake the cupcakes: Divide the batter evenly among the 4 prepared muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
- Make the frosting: In a small saucepan, combine evaporated milk, sugar, egg yolk, and butter. Cook over medium-low heat, stirring constantly until the mixture begins to simmer around the edges. Reduce heat slightly and continue stirring for another minute until thickened.
- Add nuts and coconut: Remove from heat and stir in the chopped pecans and sweetened coconut flakes. Transfer the mixture to a bowl and cool to room temperature, then refrigerate until ready to frost the cupcakes.
- Frost and serve: Once the cupcakes and frosting are completely cooled, spread the thickened frosting on top of the cupcakes. Serve and enjoy the classic German chocolate flavor.
Notes
- White vinegar mixed with milk creates a buttermilk substitute which adds tenderness to the cupcakes.
- Do not over-mix the batter to keep the cupcakes light and fluffy.
- The frosting thickens upon chilling; apply it once it is cold for best texture.
- Can be stored in the refrigerator for up to 3 days.
- For a larger batch, simply multiply the ingredients and bake in batches.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Keywords: German chocolate cupcakes, chocolate cupcakes with coconut pecan frosting, classic cupcakes, easy cupcake recipe, homemade frosting
