Decadent German Chocolate Delight Cupcakes
Indulge in these rich and moist German Chocolate Delight Cupcakes that blend the deep flavors of cocoa and coffee with a creamy coconut-almond frosting. The unique addition of buttermilk and sour cream in the batter ensures every bite is irresistibly moist and flavorful, while the toasted almonds and pecans in the frosting add a delightful crunch. Perfect for celebrating special occasions or simply satisfying your sweet tooth, these cupcakes are a true treat for chocolate lovers.
N/A
Servings
280
Calories
19
Ingredients
Ingredients
unsalted butter
12 tablespoons (at room temperature)
granulated sugar
2/3 cup
light brown sugar
2/3 cup (lightly packed)
extra large eggs
2 (at room temperature)
pure vanilla extract
2 teaspoons
buttermilk
1 cup (at room temperature)
sour cream
1/2 cup (at room temperature)
freshly brewed coffee
2 tablespoons
all-purpose flour
1 3/4 cups
unsweetened cocoa powder
1 cup
baking soda
1 1/2 teaspoons
kosher salt
1/2 teaspoon
evaporated milk
1 (12-ounce) can
sugar
1 1/4 cups
extra large egg yolks
5 (lightly beaten)
pure almond extract
1 teaspoon
sweetened flaked coconut
2 cups
sliced blanched almonds
1 cup (toasted)
chopped pecans
1 cup
Instructions
1
Preheat your oven to 350°F (175°C) and line a cupcake pan with 14 paper liners.
2
In a large mixing bowl, cream the unsalted butter with both the granulated and brown sugars using an electric mixer fitted with a paddle attachment at high speed until the mixture is light and fluffy, about 5 minutes.
3
Reduce the mixer speed to medium, and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
4
In a separate bowl, whisk together the buttermilk, sour cream, and freshly brewed coffee until smooth.
5
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt.
6
Gradually add the buttermilk mixture and the flour mixture to the batter, alternating in thirds, starting with the buttermilk mixture and ending with the flour mixture. Mix only until just blended; be careful not to overmix.
7
Using a rubber spatula, fold the batter gently to ensure it's fully combined.
8
Divide the batter evenly among the 14 cupcake liners, using a rounded 2-1/4 inch ice cream scoop for each. Bake in the middle rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
10
For the frosting: In a large saucepan over medium heat, melt the unsalted butter. Stir in the evaporated milk, sugar, and lightly beaten egg yolks. Add the almond extract, vanilla extract, and kosher salt. Mix well.
11
Bring the mixture to a simmer, stirring constantly with a wooden spoon. Lower the heat and simmer gently for about 5 minutes, or until the mixture thickens and coats the back of a spoon; be cautious not to let it boil.
12
If the mixture becomes lumpy, remove it from heat and whisk vigorously until smooth. Off the heat, stir in the sweetened flaked coconut, toasted almonds, and chopped pecans. Let the frosting cool for about 1 hour.
13
Frost the cooled cupcakes using a dinner knife or a metal spatula, ensuring each cupcake gets a generous layer of the delicious frosting.
Nutrition Information
13.4
Fat
38.9
Carbs
3.4
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent German Chocolate Delight Cupcakes?
These are rich, moist cupcakes that blend cocoa and coffee flavors with a creamy coconut-almond frosting featuring toasted nuts.
How many cupcakes does this recipe yield?
This recipe is designed to make 14 cupcakes.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long should I cream the butter and sugars?
Cream the unsalted butter with the granulated and brown sugars for about 5 minutes until light and fluffy.
Which mixer attachment is best for this recipe?
An electric mixer fitted with a paddle attachment is recommended for creaming the butter and sugar.
Why is coffee included in the cupcake batter?
The addition of freshly brewed coffee helps to deepen and enhance the flavors of the cocoa.
What ingredients make these cupcakes exceptionally moist?
The combination of buttermilk and sour cream in the batter ensures the cupcakes are irresistibly moist.
How should I add the wet and dry ingredients to the batter?
Gradually add the buttermilk mixture and the flour mixture to the batter, alternating in thirds, starting with the buttermilk and ending with the flour.
What type of cocoa powder is used in the recipe?
The recipe calls for 1 cup of unsweetened cocoa powder.
How much batter should I put in each cupcake liner?
Use a rounded 2-1/4 inch ice cream scoop to divide the batter evenly among the 14 liners.
What is the baking time for these cupcakes?
Bake the cupcakes in the middle rack of the oven for 20 to 25 minutes.
How do I know when the cupcakes are done?
The cupcakes are finished when a toothpick inserted into the center comes out clean.
How long should the cupcakes cool in the pan?
Allow them to cool in the pan for 10 minutes before transferring to a wire rack.
What are the main components of the frosting?
The frosting is made from butter, evaporated milk, sugar, egg yolks, almond and vanilla extracts, coconut, and nuts.
How long should I simmer the frosting mixture?
Simmer the frosting mixture gently for about 5 minutes until it thickens and coats the back of a spoon.
What should I avoid when cooking the frosting?
Be cautious not to let the frosting mixture boil while simmering.
What should I do if the frosting becomes lumpy?
If it becomes lumpy, remove it from the heat and whisk vigorously until the mixture is smooth.
Which nuts are used in the German Chocolate frosting?
The frosting includes toasted sliced blanched almonds and chopped pecans.
How long does the frosting need to cool before application?
The frosting should cool for approximately 1 hour after adding the coconut and nuts.
How many calories are in one cupcake?
Each cupcake contains approximately 280 calories.
What is the fat content per serving?
One cupcake contains about 13.4 grams of fat.
How many carbohydrates are in each cupcake?
There are approximately 38.9 grams of carbohydrates per cupcake.
How much protein does a single cupcake provide?
Each cupcake provides about 3.4 grams of protein.
What type of sugar is used in the cupcake batter?
The batter uses a combination of granulated sugar and lightly packed light brown sugar.
What type of eggs are required for this recipe?
The recipe calls for 2 extra large eggs in the batter and 5 extra large egg yolks for the frosting.
Should the dairy ingredients be at room temperature?
Yes, for the best results, the butter, eggs, buttermilk, and sour cream should be at room temperature.
Does the recipe use almond extract?
Yes, 1 teaspoon of pure almond extract is added to the frosting for flavor.
What kind of salt is specified in the ingredients?
The recipe specifies using kosher salt in both the batter and the frosting.
What tools can I use to frost the cupcakes?
You can use a dinner knife or a metal spatula to apply a generous layer of frosting.
Is the coconut in the frosting sweetened or unsweetened?
The recipe uses 2 cups of sweetened flaked coconut for the frosting.