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Mouth-Watering Irresistible German Chocolate Cupcakes

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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.


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.
  • Toast the coconut and pecans for extra flavor.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 35g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg