Description
These decadent German chocolate cupcakes are filled with rich, gooey chocolate, topped with a luscious coconut-pecan frosting, and drizzled with caramel. A chocolate lover’s dream!
Ingredients
Units
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For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water for less intensity)
For the Coconut-Pecan Frosting:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup shredded coconut
- 1/2 cup chopped pecans
For Topping:
- 1/2 cup melted chocolate (for drizzling)
- 1/4 cup caramel sauce
- Extra chopped pecans (optional)
Instructions
Make the Cupcakes:
- Preheat oven: Set to 350°F (175°C) and line a cupcake pan with liners.
- Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- Cream butter & sugar: In another bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add eggs & vanilla: Mix in the eggs and vanilla extract.
- Alternate adding wet & dry: Gradually add the dry ingredients and buttermilk, alternating, until combined.
- Add hot coffee: Slowly mix in the hot coffee until the batter is smooth.
- Bake: Fill cupcake liners 2/3 full and bake for 18-20 minutes. Let cool completely.
Make the Coconut-Pecan Frosting:
- In a saucepan over medium heat, whisk evaporated milk, brown sugar, egg yolks, and butter. Cook for 5-7 minutes until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
Notes
- Coffee enhances the chocolate flavor but can be replaced with hot water.
- Cupcakes can be stored for up to 3 days in an airtight container.
- Freeze unfrosted cupcakes for up to 2 months.
