German Chocolate Cupcakes
Servings: 24
These German Chocolate Cupcakes are really fun to make, and it’s even more fun to surprise people with how good they are! I used a boxed cake mix that I jazzed up with some additional ingredients, and then made a homemade caramel coconut pecan frosting along with a rich chocolate frosting. This decadent treat will bring you and your taste buds so much joy!
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Ingredients
- Cupcakes
- 1 box german chocolate cake mix
- 3 large eggs
- 1/2 cup oil
- 1/2 cup buttermilk
- 3/4 cup plain yogurt or sour cream
- 1 tablespoon vanilla
- Caramel Coconut Pecan Frosting
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 3 large egg yolks
- 1 1/3 cups sweetened flake coconut
- 1 1/3 chopped pecans
- Chocolate Frosting
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- pinch of salt
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners, set aside.
- In a large bowl or the bowl of your stand mixer combine all the cake ingredients. Beat on low for 30 seconds, just to combine then on high for 2 minutes. Using a scoop or spoon carefully distribute batter among the 24 cupcake liners. Bake for 18 minutes or until a toothpick inserted comes out clean.
- For the Caramel Coconut Pecan Frosting combine the sugar, milk, butter, vanilla and yolks in a medium saucepan. Cook over medium low heat for 10-12 minutes stirring frequently, until thick. Stir in coconut and pecans. Cool completely
- For the Chocolate Frosting in a large bowl beat the butter until light in color and fluffy. Add in the powdered sugar, cocoa powder and vanilla. If too thick add in a little milk. Add in the pinch of salt. Spoon into a piping bag fitted with your desired tip.
- Assembly- Put a large spoonful of caramel coconut frosting in the middle of the cupcake. Then pipe the chocolate frosting around the outside of the caramel coconut frosting.
Notes
Store: Store your cupcakes at room temperature in an airtight container for 2-3 days, or pop the airtight container in the refrigerator to make them last for about 5 days.
