Name: German Chocolate Cupcakes Recipe
Prep time: 15 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 (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 (175°C). 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 other ingredients.

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

Step 4: In another bowl, whisk 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-vinegar mixture. Whisk until smooth, but avoid over-mixing.

Step 6: Divide the batter evenly between the 4 lined muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in 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 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 to cook while stirring for another minute until the mixture thickens. Remove from heat and stir in chopped pecans and coconut flakes.

Step 9: Transfer the frosting to a bowl and let it cool to room temperature. Refrigerate until chilled and thickened.

Step 10: Frost the cooled cupcakes with the chilled frosting before serving.

Tips & Variations

Use whole milk for a richer batter, or substitute with almond milk for a dairy-free option.

Try toasting the pecans and coconut flakes before adding to the frosting for deeper flavor.

If you prefer a lighter frosting, fold in some whipped cream after chilling.

For more cupcakes, simply double the recipe, baking in batches as needed.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The unfrosted cupcakes can be kept in an airtight container at room temperature for 1-2 days or frozen for up to 1 month. Thaw completely and frost before serving.

FAQs

Can I use regular milk instead of evaporated milk for the frosting?

Evaporated milk creates the thick, caramel-like frosting texture typical of German chocolate recipes. Using regular milk may result in a thinner frosting. If you don’t have evaporated milk, you can try simmering regular milk gently to reduce it before using.

How do I prevent the cupcakes from being dry?

Be careful not to over-mix the batter and avoid over-baking. Baking until a toothpick comes out clean but still moist ensures tender, moist cupcakes. Also, using oil instead of butter in the batter helps keep them moist.