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German Chocolate Cupcakes are a delightful blend of rich chocolate cake, luscious coconut-pecan frosting, and a hint of nostalgia. Originating from the United States, these delectable treats are named not after the country of Germany, but after an American named Samuel German, who developed a dark-baking chocolate for a British chocolate company in 1852. This chocolate, known as “Baker's German's Sweet Chocolate,” became the star ingredient that would later elevate a simple dessert into a household favorite.

Mouth-Watering Irresistible German Chocolate Cupcakes

Indulge in the delicious world of German Chocolate Cupcakes! This delightful treat combines rich chocolate cake with a creamy coconut-pecan frosting for a unique flavor experience. Perfect for any celebration or a cozy night in, these bite-sized delights are sure to impress. Enhance your baking skills and create lasting memories with every cupcake. Try out this scrumptious recipe today! #GermanChocolateCupcakes #Baking #Dessert #Chocolate #SweetTreats #CoconutPecan #HomemadeGoodness
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Ingredients
  

For the Chocolate Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

1/2 cup boiling water

For the Coconut-Pecan Frosting:

1 cup sweetened shredded coconut

1 cup pecans, chopped

1/2 cup granulated sugar

1/2 cup evaporated milk

1/4 cup unsalted butter

1 tsp vanilla extract

3 egg yolks, beaten

For Ganache Topping:

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.

    Make the Cupcake Batter:

      - In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined.

        - In another bowl, beat the softened butter until creamy. Then add the eggs and vanilla, mixing until smooth.

          - Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

            - Stir in the boiling water (the batter will be thin).

              Bake the Cupcakes:

                - Divide the batter evenly among the lined cupcake tin, filling each cup about 2/3 full.

                  - Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                    Prepare the Coconut-Pecan Frosting:

                      - In a saucepan over medium heat, combine the sugar, evaporated milk, butter, and beaten egg yolks. Cook while constantly stirring until thickened (about 10 minutes).

                        - Remove from heat and stir in the coconut, pecans, and vanilla. Allow to cool completely before frosting the cupcakes.

                          Make the Ganache:

                            - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.

                              Assemble the Cupcakes:

                                - Once the cupcakes have cooled, generously top each with a spoonful of the coconut-pecan frosting. Drizzle the chocolate ganache on top for an elegant finish.

                                  Serve and Enjoy:

                                    - Let the ganache set slightly before serving. These cupcakes are best enjoyed fresh, but can be stored in an airtight container for up to 3 days.

                                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes