prep time: 30 min | bake time: 15 min | total time: 2 hrs
If you love chocolate you are going to be obsessed with these German Chocolate Cupcakes! They are perfect for holidays, celebrations or when you’re in the mood for something decadent and delicious. With their eggless chocolate cupcake base, gooey coconut pecan filling, and smooth chocolate buttercream frosting, these little beauties are sure to steal the show at any gathering. Why are they so popular for the holiday season? Well, they have all the cozy feels, decadent, comforting, and festive! This recipe is secretly eggless and vegan-friendly to add a touch of indulgence to your holiday spread without leaving anyone out. Bake a batch today and watch them disappear!
A German chocolate cupcake is a bite-sized version of the classic German chocolate cake, known for its unique combination of flavors and textures. The base is a moist chocolate cupcake made with cocoa powder, offering a rich and decadent flavor. What truly sets it apart is the coconut pecan frosting, a gooey, nutty topping that adds a delightful chewiness. Paired with a smooth chocolate buttercream, these cupcakes are the perfect blend of chocolatey indulgence and nutty sweetness.
Start by preheating your oven to 350°F (175°C) and lining a 6 or 12 cup muffin pan. Combine the milk and vinegar to create buttermilk, then mix in sugar, oil, and vanilla extract. In a separate bowl, sift together the dry ingredients, including cocoa powder and flour, then gradually incorporate them into the wet mixture. Pour the batter into cupcake liners and bake for 13–15 minutes.
In a saucepan, combine the milk, cream, cornstarch, and dark brown sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat and mix in the shredded coconut, chopped pecans, and vanilla extract. Let it cool completely.
Beat the butter until soft and fluffy. Gradually add sifted powdered sugar and cocoa powder, mixing until smooth. Incorporate the whipping cream and vanilla extract to create a light, airy frosting.
Once the cupcakes are completely cooled, use a knife or cupcake corer to remove a small section from the center. Fill with the coconut pecan frosting, then pipe the chocolate buttercream on top. Add a spoonful of coconut pecan topping for garnish.
Make your cupcakes extra special with a few decorative touches. Sprinkle additional chopped pecans or shredded coconut on top of the frosting. For a professional finish, drizzle melted chocolate or caramel over the coconut pecan topping.
These cupcakes are perfect for making ahead! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. The coconut pecan frosting and chocolate buttercream can be refrigerated separately for 2–3 days. Assemble just before serving for the freshest taste.
While the coconut pecan topping is traditional for German Chocolate Cupcakes, it’s not a strict requirement. You can skip it or substitute it with a different topping, like whipped cream or a chocolate ganache, depending on your taste preferences.
No problem! If pecans aren’t your thing, you can easily swap them for other nuts like walnuts, and almonds, or even skip the nuts entirely for a nut-free version. The coconut and chocolate will still shine through!
Absolutely! To add a little adult flair, you can incorporate a splash of your favorite liqueur, like rum or bourbon, into the coconut pecan topping or even the frosting. Just be sure to balance it out with a little extra sugar if needed. Cheers to a boozy twist!
Yes, these cupcakes can be made in advance! Store the cupcakes at room temperature for up to 2-3 days or refrigerate them for longer freshness. Just wait to frost them until you’re ready to serve for the best texture.
Of course! Swap out the all-purpose flour for a gluten-free flour blend, and make sure it contains xanthan gum for structure. Be sure to use gluten free ingredients for coconut pecan topping and frosting.
Yes, you can make both the chocolate buttercream frosting and coconut pecan topping ahead of time. Just store it in an airtight container at room temperature for up to 2 days in the winter months or in the fridge in the summer months. When you’re ready to frost and decorate, let it come to room temperature and give buttercream a quick re-whip for that fluffy finish. If the pecan topping has set firm then reheat in the microwave for 5-10 seconds.
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2 Responses
É um prazer enorme seguir seu perfil no Instagram e te ter nesse belíssimo site.
Obrigada de coração!♥️⚘♥️⚘
Hi Ladjane
Thank you so much!