Description
Delight in these Mouth-Watering Irresistible German Chocolate Cupcakes, featuring a rich cocoa base packed with chopped pecans and shredded coconut. Baked to perfection, these moist cupcakes are the perfect treat for any occasion and pair wonderfully with classic German chocolate frosting.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Add-ins
- 1 cup chopped pecans
- 1 cup shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Thoroughly whisk these ingredients together for an even base.
- Add Wet Ingredients: Incorporate the milk, vegetable oil, egg, and vanilla extract into the bowl with the dry ingredients. Mix until the batter is smooth and well combined.
- Stir in Boiling Water: Carefully pour in the boiling water and gently stir until the batter is smooth and slightly thinned out, which helps keep the cupcakes moist.
- Fold in Pecans and Coconut: Gently fold in the chopped pecans and shredded coconut to distribute them evenly throughout the batter without overmixing.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack before frosting with your favorite German chocolate frosting.
Notes
- Ensure boiling water is added carefully to avoid cooking the egg in the mixture.
- You can substitute pecans with walnuts if preferred.
- For a dairy-free option, use plant-based milk and oil alternatives.
- Let the cupcakes cool fully before frosting to prevent melting.
- Adding boiling water at the end helps create a moist and tender crumb.
