Name: German Chocolate Cupcakes
Cook time: 5 min
Total time: 115 min
Ingredients: 1 (12 ounce) can evaporated milk; 0.5 cup unsalted butter; 0.33 cup packed light brown sugar; 0.33 cup granulated sugar; 3 large egg yolks; 0.25 teaspoon table salt; 0.75 cup sweetened shredded coconut; 0.75 cup toasted chopped pecans or walnuts; 0.5 teaspoon almond extract; baking spray with flour; 1.5 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cup unsweetened cocoa (such as Hershey’s); 1 teaspoon instant espresso granules; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon table salt; 0.75 cup sour cream; 0.5 cup canola oil or other neutral oil; 0.5 cup whole buttermilk; 2 teaspoons vanilla extract; 2 large eggs, at room temperature; 10 tablespoons unsalted butter, softened; 0.33 cup powdered sugar; 3 tablespoons unsweetened cocoa; 0.33 cup 60% cacao dark chocolate chips, melted, cooled slightly; 0.33 cup heavy cream at room temperature; 0.75 teaspoon vanilla extract

German Chocolate Cupcakes

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Super rich German chocolate cupcakes that are decadent and big! They are topped with chocolate frosting and coconut icing.

Laura Kanya

Published on January 13, 2023

Cook Time:

5 mins

Active Time:

45 mins

Bake Time:

25 mins

Cool Time:

1 hr 40 mins

Total Time:

1 hr 55 mins

Servings:

Yield:

12 cupcakes

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looking at a bunch of German chocolate cupcakes — Dotdash Meredith Food Studios

Ingredients

Coconut Icing

1 (12 ounce) can evaporated milk
½ cup unsalted butter
⅓ cup packed light brown sugar
⅓ cup granulated sugar
3 large egg yolks
¼ teaspoon table salt
¾ cup sweetened shredded coconut
¾ cup toasted chopped pecans or walnuts
½ teaspoon almond extract (Optional)

Cupcakes

baking spray with flour
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa (such as Hershey’s)
1 teaspoon instant espresso granules
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
¾ cup sour cream
½ cup canola oil or other neutral oil
½ cup whole buttermilk
2 teaspoons vanilla extract
2 large eggs, at room temperature

Chocolate Frosting

10 tablespoons unsalted butter, softened
⅓ cup powdered sugar
3 tablespoons unsweetened cocoa
⅓ cup 60% cacao dark chocolate chips, melted, cooled slightly
⅓ cup heavy cream at room temperature
¾ teaspoon vanilla extract

Directions

Coconut Icing:

Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.

Cupcakes:

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.

Chocolate Frosting:

Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.

Dotdash Meredith Food Studios

Cook's Note:

Store cupcakes in the refrigerator in an airtight container for up to 3 days.

Nutrition Facts (per serving)

636	Calories
44g	Fat
58g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 636
% Daily Value *
Total Fat 44g	56%
Saturated Fat 19g	97%
Cholesterol 152mg	51%
Sodium 256mg	11%
Total Carbohydrate 58g	21%
Dietary Fiber 4g	14%
Protein 9g
Potassium 319mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.