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German Chocolate Cupcakes Recipe

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3.8 from 13 reviews

These German Chocolate Cupcakes feature a moist chocolate base topped with a rich, gooey coconut-pecan frosting made from evaporated milk, making for a classic Southern-inspired treat perfect for any occasion.

Ingredients

For the Cupcakes

  • 1/3 cup milk
  • 1/4 teaspoon white vinegar
  • 1/3 cup all-purpose flour
  • 4 teaspoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 4 teaspoons canola oil
  • 1/4 teaspoon vanilla extract
  • 1/4 cup brown sugar

For the Frosting

  • 5 oz. evaporated milk (small can)
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped pecans
  • 1/2 cup sweetened coconut flakes

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line four cups of a muffin tin with paper liners and gather all ingredients for easy access.
  2. Make Milk and Vinegar Mixture: Pour the milk into a small bowl and add the white vinegar. Let this mixture sit while you prepare the dry and wet ingredients; this creates a buttermilk substitute.
  3. Sift Dry Ingredients: In a small bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder to ensure even distribution and a light texture.
  4. Mix Wet Ingredients: In another bowl, whisk together the canola oil, vanilla extract, and brown sugar until well combined.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk and vinegar mixture. Whisk gently until the batter is smooth, being careful not to overmix to avoid dense cupcakes.
  6. Fill Muffin Cups and Bake: Divide the batter evenly among the four prepared muffin cups. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool on a wire rack.
  7. Prepare Frosting Base: In a small saucepan, combine the evaporated milk, granulated sugar, egg yolk, and unsalted butter. Cook over medium-low heat, stirring constantly until the mixture begins to simmer around the edges.
  8. Thicken Frosting: Lower the heat slightly and continue to cook while stirring for another minute. The mixture will thicken during this time.
  9. Add Pecans and Coconut: Remove the saucepan from heat and stir in the chopped pecans and sweetened coconut flakes. Transfer the frosting to a bowl and allow it to cool to room temperature before refrigerating until ready to use—it will thicken further.
  10. Frost the Cupcakes: Once the cupcakes and frosting are fully cooled and the frosting has chilled, spread the frosting generously over each cupcake before serving.

Notes

  • Be careful not to overmix the batter to keep cupcakes tender.
  • Let the frosting chill thoroughly for best texture—it’s much thicker and spreadable after refrigeration.
  • You can toast the pecans and coconut flakes lightly for added flavor if desired.
  • Store leftover cupcakes in an airtight container in the refrigerator due to the frosting’s dairy content.

Find it online: https://bitezly.com/german-chocolate-cupcakes-recipe/