These German Chocolate Cupcakes are rich, moist, and topped with a luscious caramel frosting. Loaded with sweetened coconut and crunchy pecans, they are a perfect indulgence for any dessert lover.
Author:Laura
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
Scale
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
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
Gradually stir in boiling water until the batter is smooth. Fold in the shredded coconut and chopped pecans.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
For the frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk. Bring to a boil and let it boil for 2 minutes, stirring constantly.
Remove the saucepan from heat and let it cool for 5 minutes. Stir in the powdered sugar and vanilla extract until smooth.
Frost the cooled cupcakes with the caramel frosting. Garnish with additional pecans, if desired.
Notes
For a deeper chocolate flavor, use Dutch-processed cocoa powder.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.