Description
Rich chocolate cupcakes with German heritage offer a delightful journey through layers of cocoa, coconut, and pecans. Silky frosting and delicate crumb promise a sweet escape that beckons you to savor each indulgent bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
Toppings and Mix-ins:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Warm the oven to 350F (175C) and arrange paper liners in a 12-cup muffin tin.
- Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl.
- Incorporate eggs, buttermilk, vegetable oil, and vanilla extract into the dry ingredients, blending thoroughly until smooth.
- Gently pour boiling water into the batter, stirring until the mixture becomes thin and uniform.
- Fold shredded coconut and chopped pecans evenly throughout the batter.
- Distribute batter into muffin cups, filling each approximately two-thirds full. Bake for 18-22 minutes, checking doneness with a toothpick that should emerge clean.
- Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
- Create frosting by melting butter in a saucepan over medium heat. Introduce brown sugar and milk, bringing the mixture to a boil and stirring constantly for 2-3 minutes.
- Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
- Once frosting slightly cools, generously spread over each cupcake. Optional: Sprinkle additional coconut and pecans on top for garnish.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for lactose-intolerant bakers.
- Ensure boiling water is added gradually to prevent egg scrambling and maintain smooth batter consistency.
- Toast coconut and pecans beforehand to enhance their nutty flavor and add deeper complexity to the cupcakes.
- Store cupcakes in an airtight container at room temperature for maximum freshness, consuming within 3-4 days for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 272 kcal
- Sugar: 14 g
- Sodium: 144 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg