Description
Delightfully rich and moist German Chocolate Cupcakes topped with a luscious homemade coconut-pecan frosting. These cupcakes combine a tender chocolate base with a classic creamy frosting made from evaporated milk, brown sugar, and toasted coconut and pecans, making them a perfect decadent treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
Coconut-Pecan 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: Preheat the oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners. Gather all ingredients to have them ready.
- Milk and Vinegar Mixture: Pour the milk into a small bowl, add the white vinegar, and let it sit for a few minutes. This acts as a buttermilk substitute to help tenderize the cupcakes.
- Combine Dry Ingredients: In a separate small bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder to ensure even distribution.
- Mix Wet Ingredients: In another bowl, whisk together the canola oil, vanilla extract, and brown sugar until combined well.
- Combine Batter: Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk-vinegar mixture. Whisk gently until smooth, being careful not to over-mix to keep the 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 cupcakes cool on a wire rack.
- Make the Frosting: In a small saucepan, combine evaporated milk, granulated sugar, egg yolk, and unsalted butter. Place over medium-low heat and cook, stirring constantly until the mixture starts to simmer around the edges. Lower the heat slightly and continue stirring for an additional minute while it thickens.
- Add Nuts and Coconut: Remove from heat and stir in chopped pecans and sweetened coconut flakes. Transfer the frosting mixture to a bowl and let it cool to room temperature before refrigerating until ready to frost the cupcakes.
- Frost and Serve: Once the frosting is chilled and thickened, spread it generously over the cooled cupcakes and serve.
Notes
- Allow the frosting to chill thoroughly for best spreading consistency.
- Use paper liners for easy cupcake removal and clean-up.
- You can toast the pecans and coconut flakes lightly for extra flavor before adding them to the frosting.
- Make sure not to over-mix the batter to avoid dense cupcakes.
- These cupcakes are best served the same day but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Cupcakes, chocolate cupcakes, coconut pecan frosting, homemade cupcakes, easy dessert recipes
