Description
These German Chocolate Cupcakes capture all the rich, classic flavors of the iconic cake in an easy, perfectly portioned treat.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour (spooned and leveled)
- 6 Tablespoons (31 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg (room temperature)
- ½ cup (120 ml) buttermilk
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120 ml) hot coffee
- 10 Tablespoons (141 g) unsalted butter (softened)
- 1 ¼ cups (141 g) powdered sugar
- 1 Tablespoon heavy cream
- 1 teaspoon vanilla extract
- 6 Tablespoons (31 g) unsweetened cocoa powder (or Dutch Process)
- ¼ cup (½ stick; 57 g) unsalted butter
- ½ cup (107 g) packed light or dark brown sugar
- 1 large egg yolk
- 4 ounces (120 ml) evaporated milk
- ½ teaspoon pure vanilla extract
- 1 cup (85 g) sweetened shredded coconut
- ½ cup (63 g) toasted, chopped pecans
Instructions
- Prep oven and pans. Position a rack in the center of your oven. Pre-heat oven to 350°F (180℃). Prepare a muffin pan with cupcake liners.
- Combine dry ingredients. In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
- Combine wet ingredients. In a second large mixing bowl, whisk together the egg, buttermilk, oil, and vanilla extract until well combined.
- Combine wet and dry ingredients. Add the wet ingredients to the flour mixture, and stir with a rubber spatula until just combined.
- Add coffee. Stir in the hot coffee to the batter and mix to combine.
- Bake cupcakes. Fill each cupcake well about 3/4 full of batter. Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean. Cool the cupcakes in the pans for 5 minutes, then transfer to a cooling rack to cool completely.
- Make frosting. In a stand mixer, cream the butter until light and fluffy on medium-high speed for about 1 minute.
- Gradually add in the powdered sugar, mixing on low speed, then increase to medium-high speed for about 1-2 minutes until fluffy.
- Add vanilla extract and heavy cream. Mix on low to combine.
- Add cocoa powder. Mix on low speed until incorporated, then increase speed to medium-high and mix for 8 minutes until fluffy.
- Prepare coconut pecan filling. In a saucepan over medium heat, combine butter, brown sugar, egg yolk, and evaporated milk. Whisk until the mixture boils, then continue whisking for about 5 minutes until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool slightly before using.
- Top each cooled cupcake with chocolate frosting, then place a dollop of the coconut pecan frosting in the center.
Notes
- These cupcakes can be made without a mixer.
- Store any leftover frosting in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cupcake
- Calories: 403
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: German Chocolate Cupcakes