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Mouth-Watering Irresistible German Chocolate Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 58 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-American

Description

Delight in these mouth-watering irresistible German Chocolate Cupcakes, featuring a rich cocoa batter studded with pecans and shredded coconut. Perfectly moist and topped with your favorite German chocolate frosting, these cupcakes are a decadent treat for any occasion.

Ingredients

Cupcake Batter

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Add-ins

  • 1 cup chopped pecans
  • 1 cup shredded coconut

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure an easy release and clean presentation.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly combined to build a uniform base for the cupcakes.
  3. Add Wet Ingredients: Pour in the milk, vegetable oil, cracked egg, and vanilla extract to the dry mixture. Stir gently until all the ingredients are well incorporated and form a smooth batter.
  4. Incorporate Boiling Water: Carefully add the boiling water to the batter. Stir continuously until the batter is smooth and slightly thin, which helps create a moist cupcake texture.
  5. Fold in Pecans and Coconut: Gently fold the chopped pecans and shredded coconut into the batter, distributing them evenly without overmixing to maintain their texture throughout the cupcakes.
  6. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about three-quarters full to allow space for rising during baking.
  7. Bake: Place the cupcake pan in the preheated oven and bake for 20 to 25 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
  8. Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent melting and ensure perfect frosting texture.
  9. Frost: Once cooled, frost the cupcakes with your favorite German chocolate frosting and enjoy a decadent treat.

Notes

  • Use boiling water carefully and stir gradually to avoid splashing or creating lumps.
  • For extra moist cupcakes, ensure not to overbake; start checking doneness at 20 minutes.
  • Chilling the frosting before applying can make it easier to work with and prevent melting.
  • These cupcakes freeze well without frosting; thaw before serving and frost as desired.
  • Substitute vegetable oil with melted butter for a richer flavor if preferred.

Find it online: https://slsrecipes.com/mouth-watering-irresistible-german-chocolate-cupcakes-recipe/