German Chocolate Cupcakes are the perfect combination of rich, moist chocolate cake and a decadent caramel frosting loaded with coconut and pecans. These indulgent cupcakes are a show-stopping dessert for any occasion.
Why You’ll Love This Recipe
- Decadent Flavors: Chocolate, caramel, coconut, and pecans create a perfect harmony of flavors.
- Soft and Moist Texture: The buttermilk and boiling water make these cupcakes incredibly tender.
- Crowd-Pleaser: A classic flavor in a portable, party-ready form.
- Homemade Elegance: Impressive yet easy to prepare.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cupcakes:
- 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
Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions
Make the Cupcakes
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
- Incorporate Boiling Water: Gradually stir in the boiling water until the batter is smooth. Fold in the shredded coconut and chopped pecans.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the Caramel Frosting
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Add Brown Sugar and Milk: Stir in the brown sugar and milk. Bring to a boil, then boil for 2 minutes while stirring constantly.
- Cool and Mix: Remove from heat and let the mixture cool for 5 minutes. Whisk in powdered sugar and vanilla extract until the frosting is smooth and spreadable.
Assemble the Cupcakes
- Frost: Spread or pipe the caramel frosting over the cooled cupcakes.
- Garnish: Top with additional chopped pecans or shredded coconut if desired.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Variations
- Dark Chocolate: Use dark cocoa powder for a richer chocolate flavor.
- Salted Caramel: Add a pinch of sea salt to the caramel frosting for a sweet-salty twist.
- Extra Garnish: Top with a drizzle of melted chocolate or a sprinkle of toasted coconut.
- Nut-Free: Omit pecans for a nut-free version or substitute with chocolate chips.
- Mini Cupcakes: Make mini versions by adjusting the baking time to 10-12 minutes.
Storage/Reheating
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
FAQs
1. Can I use a boxed cake mix?
Yes, you can use a chocolate cake mix and enhance it with the coconut and pecans for a quicker option.
2. How do I prevent the cupcakes from sticking to the liners?
Use high-quality cupcake liners or lightly spray them with nonstick cooking spray.
3. Can I make the frosting ahead of time?
Yes, prepare the frosting and store it in the refrigerator. Bring it to room temperature and stir before using.
4. Can I substitute the buttermilk?
Yes, use 1/2 cup of milk mixed with 1/2 tablespoon of vinegar or lemon juice as a substitute.
5. How can I make the frosting smoother?
Sift the powdered sugar before adding it to the caramel mixture to prevent lumps.
6. What if I don’t have shredded coconut?
You can leave it out or replace it with chopped dried fruit or more pecans.
7. Can I make this recipe as a cake?
Yes, pour the batter into an 8-inch round cake pan and adjust the baking time to 25-30 minutes.
8. Are these cupcakes overly sweet?
The combination of rich chocolate and caramel frosting is sweet, but the pecans and coconut balance the flavors.
9. How do I toast pecans for extra flavor?
Toast chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently.
10. Can I double the recipe?
Yes, double the ingredients to make 24 cupcakes. Adjust mixing and baking times as needed.
Conclusion
Mouth-Watering Irresistible German Chocolate Cupcakes are a decadent dessert that’s perfect for any occasion. With their rich chocolate base and indulgent caramel-coconut-pecan frosting, these cupcakes are a guaranteed hit. Treat yourself and your loved ones to this unforgettable dessert today!
Print
Mouth-Watering Irresistible German Chocolate Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these Mouth-Watering Irresistible German Chocolate Cupcakes! Moist chocolate cupcakes are topped with rich caramel frosting, sweet shredded coconut, and crunchy pecans for the ultimate dessert experience. Perfect for any occasion, these cupcakes are as easy to make as they are delicious.
Indulge in these Mouth-Watering Irresistible German Chocolate Cupcakes! Moist chocolate cupcakes are topped with rich caramel frosting, sweet shredded coconut, and crunchy pecans for the ultimate dessert experience. Perfect for any occasion, these cupcakes are as easy to make as they are delicious.
Ingredients
For the Cupcakes:
- 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
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Make the Cupcake Batter:
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until smooth.
- Gradually stir in boiling water until the batter is well-mixed. Fold in the shredded coconut and chopped pecans.
- Bake the Cupcakes: Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Prepare the Caramel Frosting:
- Melt butter in a saucepan over medium heat. Stir in brown sugar and milk, and bring to a boil. Let boil for 2 minutes, stirring constantly.
- Remove from heat and let cool for 5 minutes. Stir in powdered sugar and vanilla extract until smooth.
- Assemble the Cupcakes: Frost the cooled cupcakes generously with the caramel frosting. Sprinkle additional chopped pecans on top, if desired.
- Serve and Enjoy: Serve these decadent cupcakes at room temperature and watch them disappear!
Notes
- For a deeper caramel flavor, use dark brown sugar in the frosting.
- Add a sprinkle of sea salt on top for a salted caramel twist.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 360 kcal
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