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
Units
Scale
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
