Are you craving a decadent treat that's surprisingly easy to make? Then look no further! These German Chocolate Cupcakes are the perfect blend of rich chocolate and coconut, offering a delightful homemade experience without the fuss. Forget complicated baking – this recipe is perfect for both beginner bakers and experienced cooks looking for a delicious and quick dinner dessert. Prepare to be amazed by how simple it is to create these intensely flavorful cupcakes, perfect for any occasion or a simple sweet pick-me-up.
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the German Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions:
Get Started: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This simple step ensures even baking and easy cupcake removal.
Make the Cupcakes: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
Bake to Perfection: Fill the prepared muffin cups about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Frosting Magic: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in the evaporated milk and vanilla. Finally, fold in the coconut and pecans.
The Grand Finale: Once the cupcakes are completely cool, frost them generously with the German Chocolate frosting. You can pipe the frosting on for a more elegant look or simply spread it with a knife. Enjoy!
Tips for Cupcake Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and a lighter texture.
- Don't Overmix: Overmixing the batter can lead to tough cupcakes. Mix until just combined.
- Even Baking: Rotate the muffin tin halfway through baking to ensure even browning.
- Cooling Completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Chocolate Chips: Add ½ cup of chocolate chips to the cupcake batter for extra chocolatey goodness.
- Different Nuts: Substitute pecans with walnuts or macadamia nuts in the frosting.
- Espresso Powder: Add 1 teaspoon of espresso powder to the cupcake batter for a mocha-flavored twist.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Sugar: Approximately 30-35g
These German Chocolate Cupcakes are a guaranteed crowd-pleaser, perfect for birthdays, holidays, or any day you deserve a little indulgence. The combination of moist chocolate cake and creamy coconut-pecan frosting is simply irresistible, making this recipe a must-try for any baking enthusiast. Enjoy the sweet journey of homemade cooking!