Print

Ina Garten German Chocolate Cupcakes

Ina Garten German Chocolate Cupcakes
Print Recipe

Rich chocolate cupcakes topped with a classic coconut-pecan frosting. These moist, tender cakes have a deep cocoa flavor and a light crumb, while the frosting is caramel-like and studded with toasted coconut and pecans.

Ingredients

Scale
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, shaken
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup pecans, chopped
  • 1/3 cup evaporated milk
  • 1/4 cup light brown sugar, firmly packed
  • 2 tablespoons unsalted butter
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat oven to 350°F / 177°C. Line four cups of a standard 12-cup muffin tin with paper liners. This ensures even heat distribution and easy removal.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the 1/2 cup butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl thoroughly to ensure no lumps remain.
  3. Add the eggs one at a time, beating well after each addition. Add the 1 teaspoon vanilla and mix to combine. The mixture should appear smooth and slightly aerated.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt. In a small bowl, combine the buttermilk with 1/4 cup water to thin it slightly.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk-water mixture, beginning and ending with dry. Mix just until incorporated — overmixing will develop gluten and make the cupcakes tough.
  6. Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  7. While the cupcakes cool, make the frosting. In a small saucepan, combine the evaporated milk, 1/4 cup brown sugar, 2 tablespoons butter, egg yolk, 1/4 teaspoon vanilla, and a pinch of salt. Whisk to combine.
  8. Cook the frosting mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and turns a pale caramel color, about 6 to 8 minutes. Do not let it boil vigorously or the egg yolk will scramble. The mixture should coat the back of the spoon.
  9. Remove from heat and stir in the shredded coconut and chopped pecans. Transfer to a bowl and let cool to room temperature, stirring occasionally, about 15 minutes. The frosting will thicken further as it cools.
  10. Once the cupcakes are completely cool, spread about 2 tablespoons of the coconut-pecan frosting on top of each cupcake, leaving a small border around the edge. Serve at room temperature.
  11. Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring to room temperature before serving for best flavor and texture.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unfrosted cupcakes (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw at room temperature, then frost. To reheat a single cupcake, microwave for 10 seconds — just enough to take the chill off.

Nutrition

Keywords: German chocolate cupcakes, chocolate cupcakes, coconut pecan frosting, Ina Garten recipe, homemade cupcakes, dessert, baking, chocolate dessert, coconut dessert, pecan recipe

Find it online: https://inagartendishes.com/ina-garten-german-chocolate-cupcakes/