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A German chocolate cupcake on a serving table.

German Chocolate Cupcakes

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5 from 8 reviews

Description

These fluffy German chocolate cupcakes are rich and decadent. Frosted with luxurious caramel buttercream, they’re sprinkled with toasted coconut. Top with Samoas cookies or pecan halves. 

Ingredients

Units Scale

Chocolate Cupcakes

  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/4 cup Hershey’s Cocoa Special Dark
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt

Caramel Buttercream Frosting

  • 1/2 cup (1 stick) butter, softened
  • 2 1/4 cups powdered sugar
  • 1/4 cup thick salted caramel sauce, homemade or store-bought

For Garnishing

  • 1/3 cup toasted coconut flakes
  • 12 Samoas Girl Scout Cookies or 12 pecan halves

Instructions

Chocolate Cupcakes

RECIPE PREP: Preheat oven to 350°F. Line a 12-well cupcake pan with parchment paper-cupcake liners.

  1. In a large mixing bowl, whisk together milk, oil, eggs and vanilla until light and frothy.
  2. Add granulated sugar. Whisk to combine. Add flour, cocoa, baking powder and salt. Mix just until no large lumps remain. Do not overmix.
  3. With a 1/4 measuring cup, divide the batter between the 12 lined wells of the cupcake pan. (Fill each well with 1/4 cup batter.)
  4. Bake for 16 to 18 minutes, or until a toothpick inserted into the center of 2 cupcakes comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting.

Caramel Buttercream Frosting

  1. Add softened butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add in the powdered sugar. Mix until fully incorporated.
  2. Add in caramel. Mix on low speed until the frosting is smooth – about 30 seconds. Turn the speed to medium and beat until the caramel buttercream is light and fluffy – about 30 to 45 seconds.

Assemble German Chocolate Cupcakes

  1. Transfer the caramel buttercream to a piping bag fitted with a metal tip. Frost the cupcakes as desired.
  2. Sprinkle the tops with toasted coconut. Crown each dessert with a Samoas Girl Scout cookie or a large pecan half.

Equipment

Notes

How to toast coconut flakes: Preheat oven to 350°F. Line a small baking tray with parchment paper. Sprinkle coconut onto the tray. Spread it out into an even layer. Bake for 8 to 10 minutes, stirring every 2 minutes, until the coconut is lightly toasted and golden.

How to test for doneness without a toothpick: As soon as you smell a bakery aroma, test for doneness. Lightly press down on the top of one or more cupcakes. If the surface completely springs back it’s done. If a dent is left on the top, the cupcakes will need to bake a bit longer.

  • Prep Time: 25 Minutes
  • Cook Time: 10 Minutes
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: German

Find it online: https://www.confettiandbliss.com/german-chocolate-cupcakes/