German Chocolate Cupcakes
A rich chocolate cupcake topped with German chocolate frosting - a caramel sauce loaded with toasted pecans and coconut.
Equipment
- Hand Mixer or stand mixer
- 1 Bowls, measuring cups and spoons
- Cupcake Pan and Liners
Ingredients
German Chocolate Frosting
- 10 Tablespoons Unsalted Butter
- 1 Can 14 ounce can Sweetened Condensed Milk
- ½ Cup Light Brown Sugar
- 3 Large Egg Yolks
- 1 Cup Toasted Pecans Chopped finely
- 1 ½ Cups Sweetened Shredded Coconut
Chocolate Cupcakes
- ¾ Cup Cocoa Powder
- 2 Cups All Purpose Flour
- 2 Cups Granulated Sugar
- 2 Tablespoons Corn Starch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee May substitute water
Instructions
German Chocolate Frosting
- In a large saucepan combine butter, sweetened condensed milk and brown sugar.10 Tablespoons Unsalted Butter, 1 Can 14 ounce can Sweetened Condensed Milk, ½ Cup Light Brown Sugar
- Heat over medium heat until butter is melted and brown sugar is dissolved. Stir often.
- Reduce the heat to medium-low and slowly pour the egg yolks into the saucepan, stirring constantly as you add them to prevent the eggs from scrambling.3 Large Egg Yolks
- Continue heating the mixture on medium-low heat, stirring frequently, until thickened (approximately 8 minutes).
- Remove from heat and transfer mixture to a large, heatproof bowl.
- Add coconut and toasted pecans and stir well.1 Cup Toasted Pecans, 1 ½ Cups Sweetened Shredded Coconut
- Allow icing to cool completely before using (approximately 45 minutes).
Chocolate Cupcakes
- Preheat oven to 350℉ (180℃)
- Line cupcake pan(s) with paper cupcake liners (24 total cupcakes)
- Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.¾ Cup Cocoa Powder, 2 Cups All Purpose Flour, 2 Cups Granulated Sugar, 2 Tablespoons Corn Starch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda
- Add oil and eggs. Mix until combined.¾ Cup Vegetable or Canola Oil, 4 Large Eggs
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.1 ¼ Cup Brewed Coffee
- Pour the batter into the cupcake liners filling approximately ⅔ full.
- Bake for 18 - 22 minutes or until cupcakes are fully risen and a toothpick inserted in the center of a cupcake comes out clean.
- Place cupcakes on a rack and allow to cool completely before icing. Spread frosting on top of each cupcake and enjoy!
Nutrition
Calories: 358kcalCarbohydrates: 42gProtein: 4gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 41mgSodium: 86mgPotassium: 178mgFiber: 3gSugar: 31gVitamin A: 223IUVitamin C: 1mgCalcium: 85mgIron: 1mg
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