German Chocolate Cupcakes
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Live Well Bake Often · by Danielle Rye★ 5.0 (3)

German Chocolate Cupcakes

NUTRITION · PER SERVING165M COOK
CAL 20%·PRO 9%
CARBS 50G50% OF CAL
2G FIBER7G OTHER42G TOTAL SUGAR
FAT 22G50% OF CAL
9G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist chocolate cupcakes topped with chocolate buttercream and coconut-pecan frosting. A cupcake version of the classic German chocolate cake.

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Nutrition & ingredients

Ingredients

serves 16
  • 1 cup packed light brown sugar ((200 grams))
  • 1 cup evaporated milk (NOT sweetened condensed milk (240 ml))
  • 3 large egg yolks (at room temperature and lightly beaten)
  • ½ cup unsalted butter ((115 grams; 1 stick))
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups sweetened shredded coconut ((120 grams))
  • 1 cup chopped pecans ((115 grams))
  • 1 cup all-purpose flour (spooned & leveled (125 grams))
  • ¼ cup plus 2 tablespoons unsweetened natural cocoa powder ((30 grams))
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed light brown sugar ((100 grams))
  • ½ cup granulated sugar ((100 grams))
  • ⅓ cup oil ((80 ml))
  • ½ cup buttermilk ((120 ml))
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup hot water ((120 ml))
  • 1 teaspoon instant coffee or instant espresso powder (optional, but recommended)
  • 1 ½ cups powdered sugar ((180 grams))
  • ¼ cup unsweetened natural cocoa powder (sifted (22 grams))
  • 2 tablespoons heavy cream ((30 ml))
  • ½ teaspoon pure vanilla extract
  • Tiny pinch of salt
PREP
70M
SODIUM
190MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.