Are you craving a taste of pure indulgence? Look no further than these heavenly German Chocolate Cupcakes! Forget boxed mixes; this recipe guides you through creating moist, intensely chocolatey cupcakes topped with a rich, creamy coconut pecan frosting. It's a homemade masterpiece that’s surprisingly easy to make, perfect for satisfying your sweet tooth or impressing guests at your next gathering. These easy recipes are guaranteed to become a new family favorite. Get ready for a delicious journey into the world of homemade cooking!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
For the Coconut Pecan Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup pecan halves, toasted
Instructions:
Get started with the cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Slowly pour in the hot coffee while mixing on low speed. Don't overmix! A few lumps are okay.
- Fill each cupcake liner 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.
Prepare the irresistible frosting:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating until combined.
- Add the sweetened condensed milk and vanilla extract, and beat until smooth and creamy.
- Stir in the shredded coconut and toasted pecans.
Assemble your delightful cupcakes:
- Once the cupcakes are completely cool, frost them generously with the coconut pecan frosting.
- For an extra touch of elegance, you can sprinkle some extra toasted pecans or coconut flakes on top.
Tips for Perfect German Chocolate Cupcakes:
- Don't overmix the batter: Overmixing can lead to tough cupcakes. Mix until just combined.
- Use fresh baking powder and baking soda: This ensures your cupcakes rise properly.
- Toast the pecans: Toasting the pecans enhances their flavor and gives them a nice crunch. Simply spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant.
- Let the cupcakes cool completely before frosting: This prevents the frosting from melting.
Variations:
- Chocolate chunks: Add ½ cup of chocolate chunks to the cupcake batter for extra chocolatey goodness.
- Different nuts: Substitute walnuts or macadamia nuts for the pecans.
- Cream cheese frosting: For a tangier twist, use cream cheese frosting instead of the coconut pecan frosting.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 4-5g
These are just estimates and can vary depending on the specific ingredients used. Enjoy these delicious and easy healthy meals! They're perfect for any occasion, from a casual weeknight dinner to a special celebration. These best recipes are sure to impress!