German Chocolate Cupcakes
German Chocolate Cupcakes are irresistibly delicious. And the coconut, pecan frosting is quite literally the icing on the cake!
Servings: 24
Calories: 270kcal
Ingredients
For the German Chocolate Frosting:
- 12 tablespoons unsalted butter, room temperature
- 1 (12-ounce) can evaporated milk
- 1 ¼ cup light brown sugar, lightly packed
- 4 egg yolks, room temperature
- ½ teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 2 cups sweetened, shredded coconut
- 1 ½ cup chopped pecans
For the Cupcakes
- 1 ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup canola oil
- 1 teaspoon pure vanilla extract
- 1 ½ cup whole milk
- 1 (12-ounce) package melting chocolate wafers (optional)
Instructions
Make the Frosting
- Add the butter, milk, and sugar to a large saucepan over medium heat and allow to melt, stirring occasionlly.
- Add the egg yolks to a small bowl and ladle in about 2 tablespoons of the warm stovetop mixture. Stir, and repeat once more.
- Then, add the egg mixture to the saucepan and stir. Simmer for about 10 minutes, stirring often, until the mixture has thickened.
- Remove from the heat and stir in the vanilla and salt, followed by the coconut, and pecans.
- Transfer to a bowl and place in the refrigerator to cool for about 2-3 hours to chill. In the meantime, bake the cupcakes.
Make the Cupcakes
- Preheat the oven to 350°F, and have ready two 12-cup muffin tins lined with baking cups.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set aside until ready to use.
- Add the sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed for 2-3 minutes until visibly lightened in color and thickened. Add the oil and vanilla and mix until evenly incorporated.
- Add half of the dry ingredients to the wet ingredients, and mix on low until evenly incorporated. Then, add half of the milk and mix again. Add the remaining dry ingredients, mix on low, and add the remaining milk. Mix until evenly incorporated. Using a spoon, scrape down the side of the bowl and mix once more.
- Fill the baking cups halfway full, and transfer to the oven. Do NOT overfill the baking cups. Bake for 18 minutes, rotating the pans halfway through the baking process. Remove from the oven and allow to cool completely on a wire rack.
Ice the Cupcakes:
- Add a generous mound of frosting to the top of each cupcake.
- If desired, melt chocolate wafers according to package directions and drizzle over the frosted cupcakes. Allow to set 30 minutes, serve and enjoy.
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 107mg | Fiber: 1g | Sugar: 28g | Vitamin A: 284IU | Calcium: 40mg | Iron: 1mg