German Chocolate Cupcakes
German Chocolate Cupcakes : A classic chocolate cupcake topped with a caramel frosting loaded with coconut and chopped pecans, plus, a creamy chocolate frosting!
Let’s pretend these cupcakes have pecans in them. Sound good?
After making and photographing these, it hit me that I neglected to mix any pecans in with the coconut frosting.
Embarrassing baking error. 🤦♀️
Of course, along with coconut, pecans are part of the sweet caramel frosting that go along with the classic German chocolate cake.
So, friends, I do apologize. However, these are some really delicious cupcakes without the pecans, so, I decided to still share them.
Don’t worry, I will still include pecans in the ingredients list and instructions, so, your cupcakes will include them. But, I would like to add…my cupcakes did turn out just lovely without them, so, feel free to omit them if you wish.
Pecans? No Pecans? Ultimately, it’s your decision.
Your Ingredients List:
- Flour + Salt +Baking Powder+ Baking Soda
- Brown sugar
- Cocoa powder: Unsweetened
- Butter
- Milk + Hot Water
- Egg
- You will also need for caramel frosting: coconut, chopped pecans, evaporated milk
- You will also need for chocolate frosting: powdered sugar
How to Frost Your Cupcakes:
- With a piping bag, using a 1M tip, pipe around just the edge of the cupcake. Then, fill the center with desired amount of coconut frosting.
- If you don’t have any piping bags, you can use a plastic bag.
- It’s optional, but, you can then, drizzle the tops with a melted chocolate. (see below note)
For the chocolate drizzle: I heated about a 1/4 cup of leftover frosting in the microwave until it was thinned out. Then, I drizzled it on the frosted cupcakes.
Enjoy-
linking up and weekend potluck
German Chocolate Cupcakes
German Chocolate Cupcakes : The classic chocolate cupcake topped with a caramel frosting loaded with coconut and chopped pecans, plus, a creamy chocolate frosting!
Ingredients
FOR CUPCAKES:
- 1 cup flour
- 1 cup brown sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- dash of salt
- 1/2 cup butter, melted, then, cooled
- 1/3 cup milk
- 1 egg
- 1/3 cup hot water
- 1 tsp vanilla
FOR CARAMEL FROSTING:
- 1 cup sweetened shredded coconut
- 1/2 cup evaporated milk
- 2 egg yolks
- 1/2 cup brown sugar
- 1 tsp vanilla
- 3/4 cup chopped pecans
- 1/4 cup butter, cut into pieces
FOR CHOCOLATE FROSTING:
- 1/2 cup butter, softened
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla
- 3 cups powdered sugar
- 2-3 TBSP milk or cream
Instructions
- Preheat oven to 350 degrees. Grease a 12 count muffin/cupcake pan or line with cupcake papers.
- In a bowl, whisk together, flour, cocoa powder, salt, baking soda and baking powder. Set aside.
- In a mixing bowl, beat sugar with melted butter. Then, add in egg and vanilla. Beat until combined. Add in hot water and mix until combined.
- Gradually, add in milk and flour mixture. Alternating between the two.
- Divide batter evenly into pan. Bake for 16-18 minutes or until toothpick inserted comes out clean.
- Cool completely before frosting.
FOR CARAMEL FROSTING:
- In a saucepan, add in butter, evaporated milk, brown sugar and egg yolks. Cook over medium heat until thickened. While cooking, stir constantly to avoid burning. This should take approx 8-10 minutes.
- When ready, remove from heat and strain through a fine mesh strainer. Then, stir in vanilla, shredded coconut and chopped pecans. Let it cool completely before frosting cupcakes.
FOR CHOCOLATE FROSTING:
- Beat butter and vanilla until creamy. On low speed, gradually add in cocoa powder and sugar. Add in milk until desired consistency is reached.
TO FROST CUPCAKES:
- With a piping bag, using a 1M tip, pipe around just the edge of the cupcake. Then, fill the center with desired amount of coconut frosting. If you don’t have any piping bags, you can use a plastic bag. It's optional, but, you can then, drizzle the tops with a melted chocolate. I heated about a 1/4 cup of leftover frosting in the microwave until it was thinned out. Then, I drizzled it on the frosted cupcakes.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 551Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 104mgSodium: 312mgCarbohydrates: 68gFiber: 3gSugar: 53gProtein: 6g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Congratulations, your awesome post is featured on Full Plate Thursday,446! Thanks so much for sharing with us and sure hope you will come back soon!
Miz Helen
That’s awesome Miz Helen! Thank you 🙂
Delish!! Now this is a cupcake!
Thanks Karly!