German Chocolate Cupcakes, makes just 4 cupcakes with creamy coconut and pecan frosting.
If there’s one cake that the world forgot about, it’s German Chocolate Cake! Why is this? We have to fix it!
It’s such a tragedy that the world has seen less chocolate cakes filled with creamy, sweet, coconutty frosting with pecans stirred in.
Personally, I can’t live without German chocolate cake, so I know your life must be lacking, too.
I made us a small batch of chocolate cupcakes; these are my go-to chocolate cupcakes that just so happen to be egg-free, so if you have egg allergies, you’re in luck! Instead, I rely on the reactions between baking soda and vinegar to provide the lift and fluff in these chocolate cupcakes.
Plus, I’ve always thought that the flavor of eggs competes with chocolate in cakes and cupcakes (but that’s just my ridiculous palate!)
The frosting on these German Chocolate Cupcakes is made with evaporated milk, an egg yolk (oops, stir in cornstarch if you have egg allergies), sugar, butter, coconut and chopped pecans. It’s creamy and perfect for piling on cupcakes!
I’ve also doubled this frosting recipe and stuck it between my mini chocolate cake recipe that I first sliced in half. I put a version of that cake in my cookbook Dessert for Two if you need more specifics!
I get asked a lot if you can double my recipes, and the truth is, I only test my recipes the way you see written here. However, there are lots of people who do double my recipes frequently (including my Mom), and they report back on their success. This cupcake recipe is reportedly easy to double, which would yield 8 cupcakes for you.
Please make these German chocolate cupcakes and make sure the world doesn’t forget about this delicious chocolate cake with creamy, nutty coconut frosting!
For the cupcakes:
- 1/3 cup milk
- 1/4 teaspoon white vinegar
- 1/3 cup flour
- 4 teaspoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4teaspoon baking powder
- 4 teaspoons canola oil
- 1/4 teaspoon vanilla
- 1/4 cup brown sugar
For the frosting:
- 5 oz. evaporated milk (the small can)
- 1/3 cup sugar
- 1 egg yolk
- 2 tablespoons unsalted butter
- 1/4 cup chopped pecans
- 1/2 cup sweetened coconut flakes
- Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.
- Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
- Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
- In another bowl, whisk together the canola oil, vanilla and brown sugar. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture.
- 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.
- 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. 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.
- To serve, frost the cupcakes with the chilled frosting.
Amount Per Serving: Calories: 2987Total Fat: 190gCarbohydrates: 249gProtein: 72g