Description
Deliciously moist German Chocolate Cupcakes topped with a rich, creamy coconut pecan frosting. These cupcakes combine a chocolate cocoa batter with sweet shredded coconut and crunchy pecans, finished with a buttery brown sugar frosting that is sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
Cupcake Batter
- 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 removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix everything together until you achieve a smooth batter with no lumps.
- Incorporate Boiling Water and Mix-ins: Gradually stir in the boiling water, which will thin the batter. Then gently fold in the shredded coconut and chopped pecans to distribute evenly throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes. Test for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they are ready. Allow cupcakes to cool completely before frosting.
- Prepare the Frosting: Melt the unsalted butter in a saucepan over medium heat. Add the brown sugar and milk, stirring continuously until the mixture comes to a boil. Remove from heat and let cool for 5 minutes.
- Finish the Frosting and Frost Cupcakes: Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and spreadable. Spread the frosting evenly over the cooled cupcakes and garnish with additional chopped pecans for extra crunch and flavor.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Use fresh baking powder and soda for better rise and texture.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
