Description
These German Chocolate Cupcakes are a delightful treat with rich chocolate flavor, creamy frosting, and a nutty coconut topping, perfect for dessert lovers.
Ingredients
Scale
- 1 cup all-purpose flour
- 6 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 teaspoon unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1/2 cup milk
- 1/2 cup hot coffee
- 6 ounces evaporated milk
- 2 large egg yolks
- 3/4 cups granulated sugar
- 6 Tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 3/4 cups chopped pecans, toasted
- 1 cup unsalted butter, softened at room temperature
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 4 Tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a large saucepan over medium heat, mix egg yolks, evaporated milk, vanilla extract, and sugar. Whisk constantly for 12-15 minutes until well heated and combined.
- Remove from heat and blend in shredded coconut and toasted pecans. Transfer to a glass bowl and let it cool completely.
Notes
Make sure the egg is at room temperature for better mixing.
To toast pecans, bake them at 350°F (177°C) for about 5-10 minutes or until golden brown.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg