Description
Delight in these moist and rich German Chocolate Cupcakes, bursting with cocoa flavor and loaded with crunchy pecans and shredded coconut. Perfectly baked and ready to be topped with a luscious German chocolate frosting, these cupcakes are an irresistible treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Mix-Ins
- 1 cup chopped pecans
- 1 cup shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly mix together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt to create your dry base.
- Add Wet Ingredients: Add the milk, vegetable oil, egg, and vanilla extract into the bowl with the dry ingredients. Mix until the batter is smooth and all components are well incorporated.
- Incorporate Boiling Water: Slowly stir in the boiling water to the batter, which will make it smooth and slightly thin, enhancing the cupcake’s moist texture.
- Fold in Pecans and Coconut: Gently fold in the chopped pecans and shredded coconut to evenly distribute these flavorful additions without overmixing.
- Fill Cupcake Liners: Fill each cupcake liner about 3/4 full with the prepared batter, ensuring an even distribution in the pan.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely before frosting with your preferred German chocolate frosting to complete this delightful dessert.
Notes
- Make sure to add boiling water slowly to avoid splashing and ensure a smooth batter.
- Allow cupcakes to cool fully before frosting to prevent melting or sliding frosting.
- You can substitute milk with a plant-based alternative for a dairy-free version.
- Storage: Keep cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, toast the pecans lightly before adding them to the batter.
