Description
Delight in these moist German Chocolate Cupcakes featuring a rich chocolate base topped with a creamy coconut-pecan frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Combine dry ingredients in a large bowl: whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: mix in butter, eggs, vanilla extract, and buttermilk until smooth.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Prepare frosting: mix coconut, pecans, and condensed milk in a saucepan over medium heat until thickened.
- Frost the cooled cupcakes with the coconut-pecan mixture.
Notes
Ensure cupcakes cool completely before frosting to avoid melting. You can store un-frosted cupcakes in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg