Prepare to be transported to a world of pure chocolate bliss with these mouthwatering German Chocolate Cupcakes that will make your taste buds dance with joy! Imagine biting into a perfectly moist, rich chocolate cupcake studded with crunchy pecans and sweet coconut - a dessert so divine, it'll have your family and friends begging for the recipe. Whether you're a seasoned baker or a curious novice, these cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: German
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together sugar, buttermilk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
- Fold in the shredded coconut and chopped pecans, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, fill each cupcake liner about 2/3 full with batter to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove from the oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with a traditional German chocolate frosting or dust with powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure all your ingredients are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep your cupcakes tender and light.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean or wet.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain perfect texture.
- Customize Your Toppings: While traditional German chocolate frosting is amazing, feel free to experiment with chocolate ganache or cream cheese frosting for a personal twist.
- Storage Tip: These cupcakes stay fresh in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 45mg
