Description
Indulge in these decadent German Chocolate Cupcakes topped with a luscious coconut pecan frosting. Rich, moist chocolate cupcakes with a hint of buttermilk, paired with a sweet and nutty topping, make for a perfect dessert treat.
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
Coconut Pecan Topping:
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
- 1/2 cup evaporated milk
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare Cupcake Batter: Whisk together flour, cocoa powder, baking soda, and salt. Cream butter and sugar, add eggs and vanilla, then mix in dry ingredients alternating with buttermilk. Stir in hot water until smooth. Fill cupcake liners and bake for 18–20 minutes.
- Make Coconut Pecan Topping: Combine evaporated milk, brown sugar, butter, and egg yolk in a saucepan. Cook until thickened, then stir in vanilla, coconut, and pecans. Spoon over cooled cupcakes.
Notes
- Cupcakes can be made a day ahead; store in an airtight container.
- Toasting the pecans and coconut enhances the flavor.
- Add a layer of chocolate buttercream under the topping for extra richness.
