Easy German Chocolate Cupcake Recipe
Let me start with saying…. I don’t like cake. Not a popular opinion but generally speaking I find them underwhelming - that is unless it is absolutely LADEN with ooey gooey German Chocolate frosting!! Then yes please and then some - the cake is a mere vessel that delivers frosting and I can accept that. I like this type of frosting so much even that when I was a teen and had babysitting money I would spend it on a can of pre-made German Chocolate frosting. True story. And so I am filled with nostalgia at presenting this little easy cupcake recipe to you so so that I have a legitimate excuse to make some frosting!
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The Ease of Making German Chocolate Cake
One of the most appealing aspects of German chocolate cake, and by extension, German chocolate cupcakes, is how simple they are to whip up. Despite their rich and complex taste, the recipe itself is surprisingly straightforward. Even novice bakers can achieve bakery-worthy results with just a few basic ingredients and minimal effort.
What Sets German Chocolate Cake Apart?
This is a great and common question! In my opinion I think the big difference is because it’s lighter in chocolate taste, almost like a cup of hot cocoa rather than a rich chocolate. NOTE: you could absolutely increase the cocoa powder if you want more intense chocolate or switch to a dark cocoa powder. Unlike traditional chocolate cake, German chocolate cake is made with a blend of cocoa powder, sour cream and a hint of brewed coffee, which adds depth and richness to the flavor. The result is a cake that's incredibly moist with a subtle, nuanced chocolate taste.
The Signature Frosting - What is German chocolate cake. frosting made of?
I’ve already confessed my adoration of German chocolate frosting. Truly a one of a kind flavor profile that honestly makes the cake - literally and figuratively. This luscious topping is a delightful combination of shredded coconut, chopped pecans, sugar, butter, and evaporated milk. When spread generously over the cooled cupcakes, it adds a delightful contrast of textures and flavors, making each bite a heavenly experience. SO YUMMY!!! NOTE: You can leave out the pecans if you’re not a fan of nuts and it is still delicious.
While it is preferable to wait until your cupcakes have cooled to frost them, with this particular cupcake and frosting I don’t feel you need to. In fact, spooning on the hot gooey frosting on a warm cupcake builds that anticipation to new heights. I defy your mouth not to water. That said, it is totally fine to let both cupcake and frosting cool. Just note that as your frosting cools, it will turn a little more opaque that those pictured in my images in the cream colored baking cups.
I would also like to add that this frosting keeps incredibly well as you are not decorating with it as you would a butter cream frosting. I’ve frozen a batch and thawed it with no repurcusions. I would also like to add that I formally allow you to simply keep the frosting in a jar in your fridge for sneaky spoonfuls!! NO cupcake required ; ). That’s what I would do!
Without further ado, here is the recipe:
German Chocolate Cupcakes
Ingredients
Instructions
- preheat oven to 350 degrees Fahrenheit
- take butter and eggs out of refrigerator to ensure your butter and eggs are at room temperature
- prepare your cupcake tin or liners
- sift together the dry ingredients into a bowl (flour, baking powder, cocoa powder and salt). SIFT!!
- in a separate bowl combine the butter and sugar until creamy
- add in eggs one at a time and mix until combined
- add milk and sour cream and mix again until smooth
- slowly add in dry ingredients little by little and mix until just incorporated. at this stage do not over mix
- divide the mix amongst your cupcake liners evenly.
- Lightly toast the chopped pecans in a frying pan on the stovetop until just fragrant. Keep a close eye on these as it takes little time.
- separate out your egg yolks it separate medium bowl and set aside
- In a medium saucepan combine the milk, sugar and butter
- heat on medium for 10 minutes to thicken
- Very slowly, add a spoon of your hot milk and sugar mixture to the egg yolks stirring vigorously while doing so. Continue slowly adding spoon by spoon into the yolks. This will bring your egg yolks a closer temperature to your hot sugar milk mixture and keep your eggs from curdling.
- Continue adding remaining milk sugar mixture into the egg yolk.
- Add your vanilla and salt to the mixture
- Add your coconut and pecans. Stir well to combine
- Cool frosting for 1 hour before applying to cupcakes
Easy German Chocolate Cupcake Recipe - Conclusion
If you're craving a chocolatey indulgence that's both simple to make and bursting with flavor, look no further than German chocolate cupcakes. With their moist, tender crumb and irresistible coconut-pecan frosting, these cupcakes are sure to satisfy even the most discerning sweet tooth. Whether you're baking for a special occasion or simply treating yourself to a little indulgence, these cupcakes are guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to delight your taste buds with this timeless classic. Bon appétit!
