German Chocolate Cupcakes: A Decadent Delight in Miniature Form

If you’re a fan of rich, chocolatey desserts with a hint of nutty and coconutty goodness, you’re in for a treat. These German Chocolate Cupcakes are the perfect miniature version of a classic cake, offering all the flavors you love in a convenient, single-serving size. This recipe is simple yet indulgent, making it ideal for both novice bakers and seasoned pros looking to impress. Let’s dive into crafting these delectable cupcakes!

Ingredients

For the Cupcakes:
– 1/3 cup whole milk
– 1/4 teaspoon white vinegar (or substitute with buttermilk)
– 1/3 cup all-purpose flour
– 4 teaspoons cocoa powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon baking powder
– 4 teaspoons neutral oil (such as canola, vegetable, grapeseed, or avocado oil)
– 1/4 teaspoon vanilla extract
– 1/4 cup brown sugar (light or dark)

For the Frosting:
– 5 oz. evaporated milk (smallest can available)
– 1/3 cup sugar
– 1 egg yolk
– 2 tablespoons unsalted butter
– 1/4 cup chopped pecans (optional for those with nut allergies)
– 1/2 cup sweetened coconut flakes

Instructions

Step 1: Prepare the Oven and Muffin Tin
Begin by preheating your oven to 350°F (175°C). Line four cups of a muffin tin with paper liners. This will ensure your cupcakes bake evenly and are easy to remove.

Step 2: Create the Buttermilk Substitute
Pour the milk into a small bowl and add the vinegar. Allow it to sit as you prepare the rest of the ingredients. This mixture will mimic the tangy flavor of buttermilk, crucial for the cupcake’s tender crumb.

Step 3: Mix the Dry Ingredients
In a small bowl, sift together the flour, cocoa powder, baking soda, and baking powder. This step ensures a lump-free batter and a smooth, even rise.

Step 4: Blend the Wet Ingredients
In a separate bowl, whisk together the oil, vanilla, and brown sugar until well combined.

Step 5: Combine the Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk and vinegar mixture. Mix until just combined, being careful not to over-mix, as this can lead to dense cupcakes.

Step 6: Bake the Cupcakes
Divide the batter evenly among the four prepared muffin cups. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool on a wire rack.

Step 7: Prepare the Frosting
For the frosting, combine the evaporated milk, sugar, egg yolk, and butter in a small saucepan. Cook over medium-low heat, stirring constantly until the mixture begins to simmer around the edges. Lower the heat slightly and continue to stir for another minute until the mixture thickens.

Step 8: Add the Pecans and Coconut
Remove from heat and stir in the pecans and coconut flakes. Transfer the frosting to a bowl and let it cool to room temperature before refrigerating. This will allow the frosting to thicken further.

Step 9: Frost the Cupcakes
Once the cupcakes are cool and the frosting is chilled, generously frost each cupcake. The frosting will be thick and rich, adding the perfect finishing touch to your cupcakes.

Notes and Tips

• Milk Options: Whole milk is recommended, but any milk can work in a pinch.
• Vinegar Substitution: If you have buttermilk on hand, feel free to use it in place of the milk and vinegar mixture.
• Oil Choice: Opt for a neutral-flavored oil to avoid overpowering the chocolate flavor.
• Evaporated Milk: Ensure you are using evaporated milk, not sweetened condensed milk, as they are not interchangeable.
• Egg Yolk: Reserve the egg white for another recipe, such as meringues or an omelet.
• Allergy Adjustments: If nuts are a concern, simply omit the pecans from the frosting.

With these German Chocolate Cupcakes, you’ll enjoy a classic dessert in a delightful, portable form. Perfect for parties, gatherings, or a special treat at home, these cupcakes are sure to satisfy any chocolate lover’s cravings. Enjoy baking and indulging in these little bundles of joy!

German Chocolate Cupcakes

These delightful cupcakes offer a rich chocolate base topped with a decadent coconut-pecan frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr

Servings: 4 cupcakes

Course: Dessert

Cuisine: German

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the cupcakes

• 80 ml milk Whole milk
• 0.25 tsp white vinegar You can omit this and use buttermilk instead of the milk
• 40 g all-purpose flour
• 4 tsp cocoa powder
• 0.25 tsp baking soda
• 0.25 tsp baking powder
• 20 ml oil Use a flavor-less neutral oil, like vegetable oil, canola oil, grapeseed oil, or avocado oil
• 0.25 tsp vanilla
• 50 g brown sugar Light or dark both work

For the frosting

• 150 ml evaporated milk The smallest 5-ounce can of evaporated milk; do not confuse this with sweetened condensed milk
• 67 g sugar
• 1 egg yolk Just the yolk; reserve the egg white for another recipe
• 28 g unsalted butter
• 30 g chopped pecans Can be omitted for nut allergies
• 40 g sweetened coconut flakes Sweetened, shredded coconut flakes

Equipment

• Muffin Tin

Method

 

1. Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners. Gather all ingredients.
2. Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
3. Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
4. In another bowl, whisk together the canola oil, vanilla and brown sugar.
5. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture. Whisk until smooth, but try not to over-mix.
6. Divide the batter between the 4 muffin cups and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.
7. Next, make the frosting: in a small saucepan, add the evaporated milk, sugar, egg yolk and butter. Turn the heat to medium low and cook while stirring until mixture starts to simmer around the edges of the pan. Lower the heat slightly, then continue to cook while stirring another 1 minute. It will thicken.
8. Turn off heat, and stir in the pecans and coconut flakes. Pour the mixture into a bowl, let cool to room temperature, then refrigerate until ready to serve the cupcakes.
9. To serve, frost the cupcakes with the chilled frosting. It will be considerably thicker after chilling.

Notes

These cupcakes are perfect for a special treat and can be stored in the fridge for up to 3 days. Enjoy with a cup of coffee or tea.