Description
These decadent German Chocolate Cupcakes are a perfect blend of rich chocolate flavor topped with a luscious caramel frosting. With a moist and tender cupcake base and a crunchy coconut-pecan topping, they’re sure to be a hit for any occasion.
Ingredients
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
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until fully combined.
- Add boiling water: Carefully add the boiling water to the batter and stir until smooth. The batter will be thin.
- Fold in coconut and pecans: Stir in the shredded coconut and chopped pecans until evenly distributed.
- Bake: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk. Bring the mixture to a boil and cook for 2-3 minutes, stirring constantly.
- Add powdered sugar: Remove from heat and stir in the powdered sugar and vanilla extract. Let the frosting cool slightly before spreading it on the cooled cupcakes.
- Frost the cupcakes: Generously frost each cupcake with the caramel frosting and garnish with extra coconut and pecans if desired.
Notes
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- For extra richness, use dark chocolate cocoa powder in the cupcake batter.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes