Description
Classic German chocolate cupcakes with moist sweet chocolate cake and a rich coconut-pecan frosting. These mini German chocolate cakes are perfect for celebrations or everyday indulgence.
Ingredients
4 oz German’s sweet baking chocolate
½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
½ cup buttermilk
1 tsp vanilla extract
1 cup cake flour
1 cup evaporated milk
3 egg yolks
½ cup butter
1 cup brown sugar
1½ cups sweetened shredded coconut
1 cup chopped pecans (toasted)
Instructions
1. Preheat oven to 350°F and line muffin pan with liners.
2. Melt chocolate and let cool slightly.
3. Cream butter and sugars together until fluffy.
4. Add eggs one at a time, then stir in melted chocolate and vanilla.
5. Alternate adding dry ingredients and buttermilk, mix until just combined.
6. Fill liners ¾ full and bake 18–20 minutes.
7. Cool completely on a rack before frosting.
8. Make frosting by cooking evaporated milk, egg yolks, brown sugar, and butter until thickened.
9. Stir in coconut and pecans; cool before frosting.
10. Frost cupcakes with a generous spoonful of coconut-pecan frosting.
Notes
Cupcakes can be frozen unfrosted for up to 2 months.
Frosting can be made ahead and refrigerated up to 3 days.
Optional: Core cupcakes and fill with frosting for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: german chocolate cupcakes, german chocolate cupcake recipe, mini german chocolate cake