Irresistible German Chocolate Cupcakes
Rich chocolate cupcakes with coconut-pecan caramel and chocolate buttercream, these Irresistible German Chocolate Cupcakes are indulgent homemade treats that never disappoint.
Equipment
Ingredients
For the Chocolate Cupcakes:
- ¾ cup buttermilk room temperature
- ⅓ cup chocolate chips semi-sweet
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon espresso powder
- ½ tsp baking soda
- ½ tsp table salt
- 2 eggs large
- ⅓ cup vegetable or canola oil
- 1 tsp vanilla extract
For the Caramel Coconut Topping:
- ½ cup evaporated milk
- 2 egg yolks large
- ⅔ cup light brown sugar
- ¼ cup butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted
- 1 tsp vanilla extract
For the Chocolate Buttercream Frosting:
- ½ stick salted butter softened
- ½ tsp vanilla extract
- ½ cup powdered sugar
- ¼ cup Dutch-process cocoa powder
- 3 tbsp heavy whipping cream
- ¼ cup dark chocolate chips
Instructions
For the Chocolate Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, warm the buttermilk and chocolate chips for 1 minute or melt over a double boiler. Stir until smooth. If it looks separated, it blends once the dry ingredients are added.
- Sift in the flour, sugar, cocoa powder, baking soda, and salt. Stir, scraping the sides and bottom as needed.
- Mix in the eggs, oil, espresso powder, and vanilla until smooth and lump-free.
- Divide into the liners, filling each two-thirds full. Bake 15–17 minutes, or until a toothpick comes out with moist crumbs. Cool 5 minutes in the pan, then move to a rack to cool completely.
For the Caramel Coconut Topping:
- In a saucepan over medium heat, cook evaporated milk, yolks, brown sugar, butter, and salt while stirring constantly. Once thickened and bubbling, remove from heat.
- Stir in the coconut, pecans, and vanilla. Let cool, then refrigerate until firm enough to spread.
For the Chocolate Buttercream Frosting:
- In a microwave-safe bowl, melt cream and chocolate chips in 30-second bursts, stirring until smooth. Let cool.
- Beat butter in a stand mixer until fluffy. Add the vanilla and cooled chocolate mixture.
- Gradually whip in powdered sugar and cocoa powder until light and fluffy. Add cream, a teaspoon at a time, if needed.
To Decorate the Cupcakes:
- Spoon the cooled coconut-pecan topping onto each cupcake and smooth with an offset spatula.
- Fill a piping bag with buttercream and a star tip, then pipe rosettes on top.
Notes
Chef Jenn’s Tips
- Toast the pecans before mixing them in; it makes the topping more flavorful.
- Dutch-process cocoa adds a deeper chocolate taste and makes these cupcakes taste bakery-quality.
- If your frosting feels stiff, loosen it with cream, adding one teaspoon at a time until it pipes easily.
Nutrition
Serving: 1cupcakeCalories: 462kcalCarbohydrates: 46gProtein: 6gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 89mgSodium: 271mgPotassium: 264mgFiber: 3gSugar: 35gVitamin A: 429IUVitamin C: 0.4mgCalcium: 97mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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