German Chocolate Cupcakes

German Chocolate Cupcakes: A Sweet Delight for Any Occasion

Everyone loves a good cupcake, right? These German Chocolate Cupcakes are a delightful treat that combines rich, moist chocolate cake with a creamy caramel frosting topped with coconut and pecans. Each bite is a burst of flavor, making them the perfect dessert for any celebration or just a sweet indulgence after a long day. Let’s dive into this recipe that’s sure to become a favorite in your household!

Why You’ll Love This Recipe

You’ll adore these cupcakes for their fantastic flavor and texture! The chocolate base is incredibly rich and moist thanks to the addition of buttermilk and boiling water, ensuring a cake that feels light yet decadent. The caramel frosting, loaded with sweetened shredded coconut and crunchy pecans, adds a delightful contrast that elevates each bite. They’re also simple to prepare, making them a great choice for bakers of all levels!

Ingredients

For the Cupcakes:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 2 large eggs
– ½ cup buttermilk
– ½ cup vegetable oil
– 2 tsp vanilla extract
– ½ cup boiling water
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans

For the Caramel Frosting:
– ½ cup unsalted butter
– 1 cup packed brown sugar
– ¼ cup milk
– 2 cups powdered sugar
– 1 tsp vanilla extract
– Additional chopped pecans for topping (optional)

Necessary Tools
– Muffin tin
– Cupcake liners
– Mixing bowls
– Electric mixer (or whisk)
– Saucepan
– Toothpick for testing doneness

See also Pumpkin Cupcakes

Ingredient Swaps and Additions
Feel free to make this recipe your own! If you’re not a fan of coconut, try using chopped walnuts instead. For a different flavor profile, you can replace half of the granulated sugar with brown sugar for a deeper sweetness. Want to make it gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking blend!

Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
4. Stir in the boiling water carefully until the batter is smooth – it will be quite thin!
5. Gently fold in the shredded coconut and chopped pecans, mixing until just incorporated.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
8. For the frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, bringing to a boil for about 2 minutes while stirring constantly.
9. Remove from heat and let cool for 5 minutes. Gradually stir in the powdered sugar and vanilla extract until smooth.
10. Frost the cooled cupcakes generously with the caramel frosting, and top with additional chopped pecans if desired.

Serving Suggestions
These cupcakes are delightful on their own, but for an extra treat, serve them alongside a scoop of vanilla ice cream or with a dollop of whipped cream. They also pair beautifully with a cup of coffee or a tall glass of milk!

German Chocolate Cupcakes

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