Prepare to embark on a mouthwatering journey that combines the rich, fudgy goodness of brownies with the irresistible charm of German chocolate! These cupcakes are not just a dessert; they're a culinary experience that will transport your taste buds to a world of pure indulgence. With a perfect balance of melted chocolate, crunchy pecans, and sweet coconut, these German Chocolate Brownie Cupcakes are about to become your new obsession. Whether you're a baking enthusiast or a chocolate lover looking for the ultimate treat, this recipe promises to deliver a knockout dessert that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: German
Serves: 12 cupcakes
Ingredients
- 1 cup unsweetened chocolate, melted
- 1/2 cup butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large microwave-safe bowl, melt the unsweetened chocolate and butter together in 30-second intervals, stirring between each interval until smooth and fully combined.
- Add sugar to the melted chocolate mixture and whisk thoroughly until well integrated and slightly glossy.
- Crack the eggs into the mixture one at a time, beating well after each addition. Stir in the vanilla extract until completely incorporated.
- Gradually fold in the flour, mixing gently until just combined. Be careful not to overmix the batter.
- Fold in the chopped pecans and shredded coconut, distributing them evenly throughout the batter.
- Carefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Garnish with additional toasted coconut and chopped pecans before serving.
Tips
- Chocolate Melting Magic: When melting chocolate and butter, use low, consistent heat and stir frequently to prevent burning. A microwave with 30-second intervals works perfectly.
- Don't Overmix: Gently fold the flour into the batter just until combined. Overmixing can lead to tough, dense cupcakes instead of light, tender ones.
- Room Temperature Matters: Ensure eggs are at room temperature for better integration and a smoother batter.
- Toasting Nuts and Coconut: For extra flavor, lightly toast the pecans and coconut before adding them to the batter. This will enhance their nutty, rich taste.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect – it means your cupcakes will be wonderfully fudgy.
- Cooling is Key: Allow cupcakes to cool completely before adding any frosting or garnishes to prevent melting and maintain the perfect texture.
- Storage Tip: These cupcakes stay moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 65mg
