Description
Delight in these rich and moist German Chocolate Cupcakes topped with a decadent coconut-pecan frosting that perfectly balances sweet and nutty flavors. These cupcakes are easy to make and ideal for celebrations or any time you crave a classic chocolate treat with a Southern twist.
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
Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Additional chopped pecans for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure your cupcakes do not stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine the dry ingredients evenly.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until the batter is smooth and well combined.
- Incorporate Boiling Water and Nuts: Gradually stir in the boiling water to thin the batter. Then gently fold in the shredded coconut and chopped pecans for texture and flavor.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare Frosting: Melt the unsalted butter in a saucepan over medium heat. Add the brown sugar and milk, stirring constantly until the mixture comes to a boil. Remove from heat and cool for about 5 minutes.
- Finish Frosting: Gradually whisk in the powdered sugar and vanilla extract until smooth and spreadable. If the frosting is too thick, add a bit more milk to reach desired consistency.
- Frost Cupcakes: Spread the coconut-pecan frosting generously over the cooled cupcakes and garnish with additional chopped pecans for a crunchy finish.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- The boiling water added to the batter intensifies the cocoa flavor and keeps cupcakes moist.
- You can toast the shredded coconut and pecans lightly for additional flavor in the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture.
