A secret ingredient makes these german chocolate cupcakes so unbelievable light, moist and tender. Topped with a generous amount of sticky sweet coconut pecan frosting, these are the best german chocolate cupcakes I’ve tried!
German chocolate deserts have a special place in my heart. They are the foundation of this blog, so to speak. If it wasn’t for a slice of chocolate cake I ordered for my birthday years ago I don’t know if I had attempted to bake something.
Of course my cake didn’t turned out spectacular the first time or the 10th (but who’s counting) the important thing here is that I didn’t give up. And I’m glad I did. All the failures made me stronger, made me more adventures, more creative. Gave me the confidence to play around classic dessert and make them even better! Yes, that’s the case with these German chocolate cupcakes! They are the best German chocolate cupcakes I’ve ever had!
What I did different from the classic recipe? Come close to hear my secret!
Since I wanted to take control of the sweetness of the cupcakes I melted equal amounts of bittersweet and semi-sweet chocolate with milk and butter to prevent the chocolate from seizing. A combination of both white granulated sugar and brown sugar is used. I love adding brown sugar to desserts. Not only it brings moisture but givesflavor from the molasses also. The frosting uses both white and brown sugar as well.
My secret ingredient – whipped egg whites. To make the cupcakes so light and airy I whipped the egg whites until firm peaks and gently folded them into the batter. It made a world difference!
The frosting is so good, I ate quite a bit with the spoon straight from the pan while waiting for it to cool down. You can play around with the amount of coconut flakes, dependingon your preference.
To get the recipe for these german chocolate cupcakes, visitImperial sugar website
Happy baking,
Roxana
About Roxana
Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.
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Oh wow!! These look fabulous! I have never made anything "German chocolate," but tomorrow is hubby's bday and I was thinking about doing that for him. Uh, how about you make these and bring them over instead?! :) Pinned!
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Joanne saysThese look scrumptious!! I will be baking these soon for my family.
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- Chloe @ foodlikecake says
These look amazing!
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These look incredible! Love the mounded frosting!
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- Emily @ Life on Food says
It took me a long time to figure out the German chocolate cake was coconut. Since then, I love to try different versions. This one looks super delicious with the big mound of coconut goodness on top.
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- Elizabeth says
Well, if you are a self-taught baker, you teach well!! These just look delish!! I really appreciate your tips because I struggle to make a from scratch cupcake that I actually enjoy. They always taste more like a corn muffin to me!! Thanks for the tips!! Have a great day!
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- Patti says
I think I may have fainted when I looked upon that vision of a cupcake...pinned!
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- Kelly says
These cupcakes look incredible Roxana! I love German chocolate cake and in cupcake form sounds even better :) I can't stop drooling over that frosting - <3 it!
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- Novell says
Is there a substitute for self-rising flour using all-purpose flour and something else?
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- Roxana says
Hi Novell, Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
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