German Chocolate Cupcakes

Best German Chocolate Cupcakes Recipe From Scratch

The German Chocolate Cupcakes are very delicious and perfect for birthdays. They are very soft and have a coconut topping that finishes with a chocolate creamy frosting. They are creamy, decadent and lavishly chocolatey. I am totally in love with these chocolate cupcakes. This is a perfect thing to take to a party.

Why Are German Chocolate Cupcakes Different From Other Cupcakes

German chocolate cupcakes are different in a way that they are not only sweet but also have a distinct icing. In other cupcakes the buttercream and meringue is added, but in German chocolate cupcakes the icing representation makes it different. Most interesting thing about these cupcakes is that they are made up of egg yolks, evaporated milk and some coconuts too. 

German Chocolate Cupcakes Recipe

What Is Special About German Chocolate Cupcakes

German chocolate cupcakes are defined by their chocolate layer cake. They contain coconut frosting, topped with maraschino cherries. Moreover, they have ice topping. German cupcakes are dry and on the dense side. These are perfect with a cup of hot coffee or tea. You can also check more Cakes Recipes.

German Chocolate Cupcakes

German Chocolate Cupcakes

German chocolate cupcakes are actually small, tasty snack cakes that are portable. They can be decorated with frosting and icing.
Prep Time 40 minutes
Cook Time 20 minutes
Cool Time 1 hour 40 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 636 kcal

Ingredients
  

Coconut Icing

  • ½ cup unsalted butter
  • cup packed light brown sugar
  • 1 (12 ounce) can evaporated milk
  • cup granulated sugar
  • 3 large egg yolks
  • ¼ teaspoon table salt
  • ¾ cup sweetened shredded coconut
  • ¾ cup toasted chopped pecans or walnuts
  • ½ teaspoon almond extract (Optional)

Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • baking spray with flour
  • ¾ cup unsweetened cocoa (such as Hershey’s)
  • 1 teaspoon instant espresso granules
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • ¾ cup sour cream
  • ½ cup canola oil
  • ½ cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature

Chocolate Frosting

  • cup powdered sugar
  • 10 tablespoons unsalted butter, softened
  • 3 tablespoons unsweetened cocoa
  • cup 60% cacao dark chocolate chips, melted, cooled slightly
  • cup heavy cream at room temperature
  • ¾ teaspoon vanilla extract

Instructions
 

Coconut Icing:

  • Mix together evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisk constantly for 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract, transfer it to a bowl and cool in the refrigerator.

Cupcakes:

  • Preheat the oven  to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat them with baking spray.
  • Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a bowl until well combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs until it gets smooth. Equally divide batter.
  • Place the pan in a preheated oven and immediately reduce its temperature 350 degrees F (175 degrees C).
  • Bake it until a wooden pick inserted in the center of the cupcakes comes out clean. Cool them in a pan for 10 minutes; transfer cupcakes to a wire rack to cool completely for 30 minutes.

Chocolate Frosting:

  • Place butter, powdered sugar, and cocoa in a bowl and mix it with the electric beater. Beat on medium speed until it gets fluffy. Stir melted chocolate, cream, and vanilla until combined and gets smooth. Cover and let it be cooked for about 30 minutes.
  • Stir frosting, and spoon into a piping bag. Insert spoon of coconut icing inside each circle of chocolate frosting.
Keyword GERMAN CHOCOLATE CUPCAKES
German Chocolate Cupcakes

 Is It Okay To Refrigerate German Chocolate Cupcake

Keep these cupcakes in a container at room temperature for 4 days to check the result. However, you can refrigerate them if you prefer to have a chilled texture and flavor. The assembled German chocolate cake can be frozen for 2-3 months in a refrigerator just keep in mind to cover them well. I suggest you cover each slice in a plastic wrap. Before serving them to come to the room temperature and then enjoy your chocolatey cupcakes with your family and friends. For more details check bakingkneads.

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