Description
These German Chocolate Cupcakes offer a delightful blend of rich chocolate flavor, topped with a sweet coconut-pecan frosting. Ideal for celebrations or a comforting dessert, they are simple to make and incredibly delicious!
Ingredients
Scale
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 teaspoon unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1/2 cup milk
- 1/2 cup hot coffee or hot water
- 6 ounces evaporated milk
- 2 large egg yolks
- 3/4 cups granulated sugar
- 6 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 3/4 cups chopped pecans, toasted
- 1 cup unsalted butter, softened at room temperature
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 4 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a large saucepan over medium heat, whisk together egg yolks, evaporated milk, vanilla extract, and sugar. Heat for 12-15 minutes, stirring constantly until well combined and heated.
- Remove from heat and stir in the shredded coconut and chopped pecans. Pour the mixture into a glass bowl and let it cool completely.
Notes
Make sure the butter is softened to room temperature for better mixing.
For a richer flavor, use dark cocoa powder instead of regular cocoa powder.
These cupcakes pair wonderfully with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg