some things i just have to eat at least once a year.
my mother has always requested a german chocolate cake on her birthday, so when april comes and goes and i haven't eaten a piece of german chocolate cake...a german choco cake alarm goes off in my cravings control center.
i would have made a full-blown cake, but since it's generally just peter & i consuming all these baked goods, i decided cupcakes were a better way to go!
and the yearly craving was satisfied.
i made both the cupcakes & frosting using coconut sugar instead of white sugar. and coconut oil instead of vegetable oil. because there is already coconut in the frosting and because i wanted to!
i'm a fan of adding extra chopped chocolate to baked chocolate desserts like brownies or cupcakes because it adds an extra bit of melty chocolate goodness once they're fresh out of the oven.
the chocolate cupcake part is rich in chocolatey flavor, yet light & airy. which is good since you'll be plopping a thick & heavy frosting right on top of that.
by the wayyy, pecans are expensiiiiive. insane. nuts, if you will. i recommend buying just the amount you need from the bulk section.
these turned out to be sooooo delicious and moist and rich and delightful! i think the cupcake version is perfecto for german chocolate.
thanks mom, for that german choco craving! right on schedule.
German Chocolate Cupcakes
Makes 12 cupcakes
Total Time: 45 minutes
- 3/4 cup coconut sugar (or granulated sugar)
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 large egg
- 1/2 cup whole milk
- 2 tsp. vanilla extract
- 1/4 cup melted coconut oil
- 1/3 cup boiling water
- 2 oz. of a dark chocolate bar, chopped (I used Lindt 70% Dark Chocolate)
Coconut Pecan Frosting
- 1/2 cup coconut sugar (or granulated sugar)
- 1/2 cup evaporated milk
- 4 TB. unsalted butter
- 2 eggs, beaten
- 1/2 cup unsweetened shredded coconut flakes
- 1/2 cup sweetened shredded coconut flakes
- 1/2 cup chopped pecans, plus a handful of extra for cupcake toppings
- 1/2 tsp. vanilla extract
- pinch of salt
Preheat oven to 350 degrees F. In a large mixing bowl, combine all the dry ingredients for the cupcakes. In a smaller bowl, combine all of the wet ingredients for the cupcakes, except the hot water. Add the wet ingredients to the dry ingredients and mix to combine. Pour the boiling water into the mixture and stir. Lastly, fold in the chopped dark chocolate.
Line a muffin tin with cupcake liners. Fill the cups about 2/3 full with cupcake batter. Place the muffin tin on top of a baking sheet to prevent burnt bottoms.
Bake for 18 minutes, testing the center of the cupcakes with a toothpick to see if it comes clean.
While the cupcakes are baking, prepare the frosting. In a sauce pan, combine the coconut sugar, evaporated milk, butter, and beaten eggs on medium-high heat. Whisk continuously until it begins to bubble. Once bubbling and thickened, remove from heat and add the chopped pecans, shredded coconuts, vanilla & salt. Mix well and let cool completely.
Remove cupcakes from oven. Once slightly cooled, transfer the cupcakes to a wire rack to cool all the way through. When both the cupcakes and frosting are completely cooled, frost the cupcakes using a piping bag, freezer bag with corner cut off, or just a spoon. Since this is a chunky frosting, you can use whichever method. I then use the back of the spoon to pack the frosting onto the cupcake. Spray the spoon with a little cooking spray if the frosting is sticking.
Top the cupcakes with a little pinch of sweetened coconut flakes and a pecan, if desired!
Chocolate Cupcake recipe slightly adapted from Molly Yeh!